Effect of Emulsifying Salts on Casein Peptization and Apparent Viscosity of Processed Cheese

Georgia Dimitreli
Apostolos S. Thomareis, Technological Educational Institute of Thessaloniki; Corresponding author.
Peter G. Smith

Abstract

The influence of five different emulsifying salts on casein peptization (dissociation) and apparent viscosity of processed Gouda cheese was studied. Casein peptization was evaluated as peptization coefficient in the final product, while apparent viscosity was determined as flow behavior and consistency indices in the product during processing before cooling. Increasing moisture content and pH of processed cheese samples generally increases peptization coefficient, however the type of emulsifying salt showed to play an important role also. On the contrary, independently of the type of emulsifying salt, predictive regression models were suggested in order to express flow behavior index and consistency index versus chemical composition and pH. Increasing moisture content or reducing pH increases the flow behavior index. Consistency index, and thus the apparent viscosity, of processed cheese samples was increased when the moisture content was reduced, and when pH and the soluble casein content were increased.