Quality of Processed Cheddar Cheese as a Function of Emulsifying Salt Replaced by κ-Carrageenan

Abstract

Hydrocolloids act as stabilizer and thickening agents, thus able to replace emulsifying salts. The present study was planned to use к-carrageenan in the production of processed cheddar cheese and to explore its effect on physico-chemical and textural properties of processed cheddar cheeses. Different concentration of ҡ-carrageenan were used with gradual decrease in salt contents along with natural cheese, fat, and water to prepare processed cheddar cheese. The prepared samples were analyzed for physico-chemical and sensory attributes at storage interval of 45 days during and after 90 days. With the increase in hydrocolloid concentration, stiffer product was obtained and meltability of the samples decreased than control. Processed cheddar cheese samples having 0.15% к-carrageenan with 2% emulsifying salt (1.34% sodium citrate and 0.66% disodium phosphates) were found more acceptable in terms of physico-chemical and sensory attributes, but all sensory attributes got fewer score with the passage of storage time.