The effect of selected phosphate emusifying salts on viscoelastic properties of processed cheese

Abstract

Práce se zabývala studiem vlivu vybraných fosforečnanových tavicích solí (Na3PO4, Na2HPO4, Na4P2O7, Na2H2P2O7, Na5P3O10, sodná sůl polyfosforečnanu) a jejich vybraných směsí (sodná sůl polyfosforečnanu + Na2HPO4; sodná sůl polyfosforečnanu + Na4P2O7) na viskoelastické vlastnosti modelových tavených sýrů (sušina 40%, tuk v sušině 50 %). Tuhost vzorků rostla při aplikaci jednotlivých fosforečnanů v následujícím pořadí monofosforečnan < difosforečnan < trifosforečnan < polyfosforečnan.

The aim of this study was to investigate the effect of selected phosphate emulsifying salts (Na3PO4, Na2HPO4, Na4P2O7, Na2H2P2O7, Na5P3O10, sodium polyphosphate) and their selected mixtures (sodium polyphosphate + Na2HPO4

sodium polyphosphate + Na4P2O7) on the viscoelastic properties of model processed cheese (dry matter ? 40 g/100 g

fat in dry matter ? 50 g/100 g). Viscoelastic properties of model samples stored at 6?2°C were investigated by dynamic oscillation rheometry (plate-plate geometry

frequency range 0.1?50.0 Hz

temperature 20°C). Processed cheese manufactured with different phosphates showed various pH values and different viscoelastic properties. The firmness of samples increased due to use of particular types of tested phosphates. Their influence on cheese firmness increased in the following order: orthophosphate < polyphosphate < diphosphate < triphosphate. The increasing content of polyphosphate (up to 50%) in the binary mixture of polyphosphate and orthophosphate or polyphosphate and diphosphate caused the increase of firmness of model samples. The content of polyphosphates above 50% in the binary mixture led to decrease of firmness of model processed cheese.