Effects of homogenization and pH adjustment of cheese feed without emulsifying salt on the physical properties of high fat cheese powder

Abstract

To enable removal of emulsifying salts (ES) in cheese powder production, the structural differences due to absence of ES on the physical and functional properties of high fat cheese powders were studied. Homogenization and pH adjustment were used to mimic ES effects. Feeds without ES showed protein aggregates and fat clusters. Non-homogenized feed without ES resulted in powder with larger particles, darker and cohesive. All parameters were improved when homogenization was applied. No significant differences were observed in powders from homogenized feeds after pH adjustment. Melting temperature and relative crystallinity were higher for the fat in powder with ES due to better fat emulsification and structure within the powder. Crystal polymorphs (α, β and β’) were present in all cheese powders, β' being the dominant form. ES powder presented faster dispersion and stronger interaction with water. Thus, the absence of ES impairs the powder quality and affects the fat behavior.