Casein Peptization, Functional Properties, and Sensory Acceptance of Processed Cheese Spreads Made with Different Emulsifying Salts

Abstract

"Requeijão cremoso" is a traditional Brazilian processed cheese spread, showing ample acceptance on the national market. Emulsifying salts (ES) are an important factor influencing the characteristics of processed cheeses, but the literature presents conflicting results about their action on cheese functionality. Requeijão cremoso obtained from anhydrous ingredients allows the study of the influence of each type of ES on the cheese properties, since it can be treated as a model system where the variables are limited and well known. The objective of this study was to evaluate the effect of different types of ES (TSC-sodium citrate, SHMP-sodium hexametaphosphate, STPP-sodium tripolyphosphate, and TSPP-tetrasodium pyrophosphate) on the sensory and functional characteristics of requeijão cremoso-processed cheeses obtained from anhydrous ingredients. The physicochemical composition, degree of casein dissociation, fat particle size, melting index, color, texture profile, and sensory acceptance of the cheeses were determined. The functional behavior of processed cheeses was strongly influenced by the type of ES and its physicochemical properties including its ability to bind Ca, the casein dispersion during cooking, and the possible creation of cross-links with casein during cooling. The cheese made with SHMP was the one most differentiated from the others, presenting lower melting index, whiter color, and higher values for hardness, gumminess, and adhesiveness. The differences in texture had an impact on sensory acceptance: with the exception of the sample manufactured with sodium hexametaphosphate, all the samples presented good sensory acceptance.