Abstract
To eliminate emulsifying salts (ES) from cheese powder production, it is essential to understand destabilisation behaviour of cheese feeds without any additives. In this study, cheese feeds of two most used cheeses in cheese powder production were prepared in the absence of emulsifying salts. Colloidal stability of cheese feeds as well as the possible destabilisation causes linked to cheese properties were investigated. Both feeds showed a rapid destabilisation with different separation behaviour. Camembert feed showed better colloidal stability, which was associated with higher component recovery (e.g., fat, protein) and higher viscosity. The presence of colloidal calcium was associated with the poor stability of Cheddar feed, while extensive proteolysis in Camembert cheese affecting protein functionality is suggested to be an important destabilisation factor for Camembert feed.
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