Abstract
Substituting sodium with potassium in emulsifying salts of pasteurized block-type dairy cheese analogues was investigated. Rennet casein and butter were used as protein and fat sources for the manufacture of a product with 51% dry matter and 50% fat in dry matter. Different emulsifying salt blends contained sodium or potassium citrate and sodium polyphosphate. The cheese analogues were tested for their melting properties by oscillation rheometry and by empirical tests for meltability and fat release after 2 days, 4 and 12 weeks of cold storage. A recipe containing about 60% less sodium and a typical standard recipe without potassium showed very similar results during 4 weeks of cold storage.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
