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Effect of different emulsifying agents on processed cheese quality in "Mlekoprodukt" Zrenjanin
Marijana Carić
; Tehnološki fakultet, Bulevar Cara Lazara 1, 21000 Novi Sad
Dragoljub Gavarić
Spasenija Milanović
Ljiljana Kulić
Živanko Radovančev
Sažetak
Main component of the processed cheese, besides cheese as essential raw material is emulsifying agent. The role of emulsifying salt is as follows: because of high affinity for calcium they cause peptization of proteins bringing insoluble Ca-paracaseinate into a soluble form-Na-paracaseinat; increase the hydration, promote the emulsification of the fat and control the final pH of the product. Mentioned properties possess following salts: citrates, phosphates, tartarates, trioxigluiarates, and blends of those salts. The processed cheese industry is constantly expanding in our country. Because of the nonexistance of our own emulsifying agents of the corresponding quality, the industry uses exclusively the imported emulsifying salts. In our laboratories 4 emulsifying agents were developed, including primary notimported components. The effect of obtained emulsifying salts in processed cheese technology was studied in the Dairy plant "Mlekoprodukt", Zrenjanin in semiindustrial and industrial conditions. The results of physico-chemical, microbiological and organoleptical analysis of the processed cheese showed that the quality of obtained products was about equal to controls, which were produced with imported additive. Three from the investigated four salts showed especially good melting characteristics, so that some physico-chemical characteristics (consistency and total P) of the experimental processed cheeses were better than the controls. Microbiological analysis during the shelf life (3 months) gave satisfactory results by all samples and the control.
Ključne riječi
processed cheese; quality; emulsifying agents
Hrčak ID:
96080
URI
Datum izdavanja:
1.6.1985.
Posjeta: 1.224 *