Influence of Emulsifying Salts on the Textural Properties of Nonfat Process Cheese Made from Direct Acid Cheese Bases
The objective of this study was to investigate the
influence of several types of emulsifying salts (ES) on the texture of nonfat
process cheese (NFPC). Improperly produced nonfat cheese tends to exhibit
several problems upon baking including stickiness, insufficient or excessive
melt, pale color upon cooling, formation of a dry skin (skinning) often leading
to dark blistering, and chewy texture.
However, problems have been associated with nonfat
cheeses, such as undesirable color, texture, poor melt, and scorching or
browning. In the past,
several attempts have been made to alleviate these problems by increasing the
moisture content of cheese, which results in a decrease in the protein density
of the matrix, thereby facilitating better flowability.
KEY WORDS
Process Cheese
Cheese Texture
Nonfat Cheese
Emulsifying Salt
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