Effect of emulsifying salts containing potassium on the quality of block-type processed cheese

Abstract

The partial substitution of sodium by potassium in emulsifying salts of a pasteurized block-type processed cheese from Cheddar cheese was investigated. Different blends of emulsifying salts containing sodium polyphosphate, sodium and potassium citrate, and potassium phosphate were used. The samples were analyzed by texture profile analysis, oscillation rheometry, and a tensile test. The selected manufacturing process and a content of 0.89% emulsifying salts were adequate to produce a block-type processed cheese of good quality with 50% fat in dry matter. The three best recipes contained 0.39–0.55% sodium and 0.47–0.72% potassium, which enhanced the dietetic properties without significant loss of functional properties and sensory quality. The typical bitter taste of potassium-containing salts was barely perceptible in the processed cheeses. Moreover, the recipe with the dietetic-best relation of potassium and sodium contained only half the polyphosphate of the two other recipes. However, sodium polyphosphate is an essential component of emulsifying salts.