Spectrophotometric determination of hydrogen-ion concentrations and of the apparent dissociation constants of indicators. IV. I-naphthol-2-sodium sulphonate indophenol

Abstract

Pasteurized processed cheese products (PCPs) are cheese-based foods prepared by blending one or more natural cheeses, water, emulsifying salts (ESs), and optional ingredients, and heating the blend to temperatures of ∼75–85 °C while continuously shearing until a smooth, uniform molten mass is obtained. The hot molten product is filled moulded into a large variety of shapes and sizes suited to end user requirements, cooled, and stored at ∼8 °C. There are various types of PCPs (e.g., processed cheese, cheese spread, and cheese foods) defined by national legislation. Such legislation defines the composition, natural cheese content (ranging from 51 to about 96% of the final dry matter), and permitted ingredients for the different types. Optional ingredients may include dairy ingredients, condiments, flavors, colors, and preservatives. ESs such as sodium phosphates and citrates, while not emulsifiers per se, are central to the formation of stable PCPs. They mediate the demineralization of the insoluble cheese protein and its conversion to a functional protein that binds water and emulsifies free fat released during processing. The properties of PCPs, such as flavor, texture, and cooking attributes, are determined by many factors including the age/type of natural cheese, characteristics of ingredients, pH, and processing conditions.