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Sodium reduction in processed cheese spreads and the effect on physicochemical properties

Sodium reduction in processed cheese spreads and the effect on physicochemical properties

Category
Journal publication
Abstract
The effect of a reduced amount of emulsifying salt on the chemical and textural properties of processed cheese was studied. Reducing the amount of emulsifying disodium phosphate salt added resulted in a slight reduction in the pH, lightness and viscosity of the processed cheese. When replacing disodium phosphate with potassium phosphate or potassium citrate alternatives, the processed cheese had slightly higher pH compared with the reference sample. When 15% of sodium in phosphate salt was replaced by the same molar amount of potassium in phosphate form or as citrate salts, the viscosity of the cheese was similar to the reference sample and most of the samples were evaluated as acceptable. However, when 30% of sodium in phosphate form was replaced by either potassium phosphate or citrate a slightly lower viscosity of the processed cheese was indicated and this could be due to the slightly higher pH.
Client
  • Norges forskningsråd / 262308
  • Nofima AS / 201702
Language
English
Author(s)
Affiliation
  • SINTEF Ocean / Sjømatteknologi
  • Nofima, The Norwegian Institute of Food, Fisheries and Aquaculture Research
  • Brno University of Technology
  • KAVLI AS
Year
2019
Published in
International Dairy Journal
ISSN
0958-6946
Volume
90
Page(s)
45 - 55