Dispersion analysis of spreadable processed cheese with low content of emulsifying salts by photocentrifugation

Abstract

SummaryPhotocentrifugation at 1200 g and 60 °C was used to monitor emulsion stability of spreadable processed cheese (PC) with a low content (0.7 and 1.0 g 100 g−1) of typical emulsifying salts (ES) after different manufacturing conditions. This method of dispersion analysis has been used more frequently for nonfood materials rather than for foodstuffs. The PC contained 36.5 g 100 g−1 dry matter, 40 g 100 g−1 fat in dry matter and was manufactured in a laboratory cooker at 82 or 92 °C and 1000–3000 rpm cutter speed for 5–19 min. Insufficient fat emulsification and a heterogeneous casein matrix of a PC with 0.7% was well illustrated by photocentrifugation. At 1 g 100 g−1 ES and 3000 rpm cutter speed, the effect of manufacturing time on the behaviour of the colloidal dispersion was demonstrated by the different evolutions of the corresponding transmission profiles. Sedimentation velocities were measured at a level of 20% transmission. These results showed that dispersion analysis of spreadable PC by photocentrifugation at 60 °C is a sensitive method and applicable as a new approach for characterisation of emulsion stability resulting from physicochemical changes during manufacture.