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Kr Deshwal G, Fenelon M, Gómez-Mascaraque LG, Huppertz T. Influence of calcium sequestering salt type and concentration on the characteristics of processed cheese made from Gouda cheese of different ages. Food Res Int 2024; 190:114587. [PMID: 38945567 DOI: 10.1016/j.foodres.2024.114587] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2024] [Revised: 05/31/2024] [Accepted: 06/01/2024] [Indexed: 07/02/2024]
Abstract
The effect of 90, 180 and 270 mEq/kg of the calcium sequestering salts (CSS) disodium phosphate (DSP), trisodium citrate (TSC) and sodium hexametaphosphate (SHMP) on the solubilisation of proteins and minerals and the rheological and textural properties of processed cheese (PC) prepared from Gouda cheese ripened for 30-150 d at 8°C was studied. The solubilisation of individual caseins and Ca and the maximum loss tangent during temperature sweeps of PC made from Gouda cheese increased, while hardness of PC decreased with ripening duration of the Gouda cheese. Levels of soluble Ca in PC increased with increasing concentration of TSC and SHMP, but decreased with increasing concentration of DSP. The solubilisation of casein and Ca due to ripening of Gouda cheese used for manufacturing PC could explain the changes in texture and loss tangent of PC. The results suggest that DSP, TSC or SHMP in PC formulation can form insoluble Ca-phosphate, soluble Ca-citrate or insoluble casein-Ca-HMP complexes, respectively, that influence casein solubilisation differently and together with levels of residual intact casein determine the functional attributes of PC.
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Affiliation(s)
- Gaurav Kr Deshwal
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Fermoy, Co. Cork P61C996, Ireland; Department of Agrotechnology and Food Sciences, Wageningen University, Bornse Weilanden 9, 6708, WG, Wageningen, the Netherlands; Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India
| | - Mark Fenelon
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Fermoy, Co. Cork P61C996, Ireland
| | - Laura G Gómez-Mascaraque
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Fermoy, Co. Cork P61C996, Ireland; VistaMilk SFI Research Centre, Teagasc, Moorepark, Fermoy, Co. Cork, Ireland
| | - Thom Huppertz
- Department of Agrotechnology and Food Sciences, Wageningen University, Bornse Weilanden 9, 6708, WG, Wageningen, the Netherlands; FrieslandCampina, Stationsplein 4, 3818, LE, Amersfoort, the Netherlands.
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2
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Deshwal GK, Gómez-Mascaraque LG, Fenelon M, Huppertz T. A Review on the Effect of Calcium Sequestering Salts on Casein Micelles: From Model Milk Protein Systems to Processed Cheese. Molecules 2023; 28:molecules28052085. [PMID: 36903331 PMCID: PMC10004449 DOI: 10.3390/molecules28052085] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2023] [Revised: 02/14/2023] [Accepted: 02/20/2023] [Indexed: 02/25/2023] Open
Abstract
Phosphates and citrates are calcium sequestering salts (CSS) most commonly used in the manufacture of processed cheese, either singly or in mixtures. Caseins are the main structure forming elements in processed cheese. Calcium sequestering salts decrease the concentration of free calcium ions by sequestering calcium from the aqueous phase and dissociates the casein micelles into small clusters by altering the calcium equilibrium, thereby resulting in enhanced hydration and voluminosity of the micelles. Several researchers have studied milk protein systems such as rennet casein, milk protein concentrate, skim milk powder, and micellar casein concentrate to elucidate the influence of calcium sequestering salts on (para-)casein micelles. This review paper provides an overview of the effects of calcium sequestering salts on the properties of casein micelles and consequently the physico-chemical, textural, functional, and sensorial attributes of processed cheese. A lack of proper understanding of the mechanisms underlying the action of calcium sequestering salts on the processed cheese characteristics increases the risk of failed production, leading to the waste of resources and unacceptable sensorial, appearance, and textural attributes, which adversely affect the financial side of processors and customer expectations.
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Affiliation(s)
- Gaurav Kr Deshwal
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Fermoy, P61C996 Cork, Ireland
- Department of Agrotechnology and Food Sciences, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal 132001, Haryana, India
| | - Laura G. Gómez-Mascaraque
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Fermoy, P61C996 Cork, Ireland
| | - Mark Fenelon
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Fermoy, P61C996 Cork, Ireland
| | - Thom Huppertz
- Department of Agrotechnology and Food Sciences, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
- FrieslandCampina, Stationsplein 4, 3818 LE Amersfoort, The Netherlands
- Correspondence:
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3
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Patial K, Ghosh BC. Process optimisation of functional processed mozzarella cheese using response surface methodology. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105556] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
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4
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Arora B, Rizvi SSH. In‐mouth, self‐disintegrating milk protein
puffs‐I
: Process development. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14144] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Bindvi Arora
- Department of Food Science Cornell University Ithaca New York USA
| | - Syed S. H. Rizvi
- Department of Food Science Cornell University Ithaca New York USA
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5
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Salek RN, Lorencová E, Míšková Z, Lazárková Z, Pachlová V, Adámek R, Bezděková K, Buňka F. The impact of Chios mastic gum on textural, rheological and melting properties of spread-type processed cheese during storage. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104755] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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6
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Oliveira RB, Lopes LS, Baptista RC, Chincha AA, Portela JB, Nascimento JS, Costa LE, Cruz AG, Sant’Ana AS. Occurrence, populations, diversity, and growth potential of spore-forming bacteria in “requeijão cremoso”. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.10.029] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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7
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Oliveira RB, Baptista RC, Chincha AA, Conceição DA, Nascimento JS, Costa LE, Cruz AG, Sant’Ana AS. Thermal inactivation kinetics of Paenibacillus sanguinis 2301083PRC and Clostridium sporogenes JCM1416MGA in full and low fat “requeijão cremoso”. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.08.030] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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8
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Barth AP, Tormena CF, Viotto WH. pH influences hydrolysis of sodium polyphosphate in dairy matrices and the structure of processed cheese. J Dairy Sci 2017; 100:8735-8743. [PMID: 28843685 DOI: 10.3168/jds.2017-12764] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2017] [Accepted: 07/17/2017] [Indexed: 11/19/2022]
Abstract
We investigated the effect of pH (5.2 to 6.8) on the hydrolysis of a sodium polyphosphate in water, milk, calcium caseinate, and spreadable processed cheese, as well as the effect of pH on the cheese structure. Monitoring of the hydrolysis in water and the different milk matrices was carried out using 31P nuclear magnetic resonance technique. In general, the decrease in pH increased the hydrolysis of polyphosphates in all matrices. The presence of calcium in milk increased the rate of hydrolysis. Hydrolysis in milk was higher than in calcium caseinate, probably due to lower molecular mobility in concentrated systems with high viscosity. Increasing the pH decreased the hardness and adhesiveness of the cheeses. At low pH (5.2 and 5.6), the cheeses presented a granular structure, although, at more neutral pH (6.0 to 6.8), the structure was continuous, homogeneous, and more fluid. These results highlight the importance of precise pH control in the manufacture of processed cheeses.
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Affiliation(s)
- A P Barth
- School of Food Engineering, University of Campinas (UNICAMP), Campinas, Brazil, 13083-862
| | - C F Tormena
- Institute of Chemistry, University of Campinas (UNICAMP), Campinas, Brazil, 13083-970
| | - W H Viotto
- School of Food Engineering, University of Campinas (UNICAMP), Campinas, Brazil, 13083-862.
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9
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Shirashoji N, Aoyagi H, Jaeggi J, Lucey J. Effect of tetrasodium pyrophosphate concentration and cooking time on the physicochemical properties of process cheese. J Dairy Sci 2016; 99:6983-6994. [DOI: 10.3168/jds.2016-10968] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2016] [Accepted: 05/27/2016] [Indexed: 11/19/2022]
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10
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Erbay Z, Koca N. Effects of whey or maltodextrin addition during production on physical quality of white cheese powder during storage. J Dairy Sci 2016; 98:8391-404. [PMID: 26433414 DOI: 10.3168/jds.2015-9765] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2015] [Accepted: 08/14/2015] [Indexed: 11/19/2022]
Abstract
There is an increasing demand for cheese as a food ingredient, especially as a flavoring agent. One of the most important cheese flavoring agents is cheese powder. To obtain an intense cheese flavor, ripened cheese is used as a raw material in cheese powder but this increases production costs. Moreover, use of natural cheese decreases the physical quality of powder because of its high fat content. In this study, we evaluated opportunities to use whey or maltodextrin for improving the physical quality of powders in production of white cheese powder. We produced cheese powders with 3 different formulations-control (CON), whey-added (WACP), and maltodextrin-added (MACP)-and determined the effects of formulation on cheese powder quality. Physical quality parameters such as color, densities, reconstitution properties, free fat content, particle morphology, and sensory characteristics were investigated. The different cheese powders were stored for 12 mo at 20°C and we evaluated the effect of storage on powder quality. Addition of maltodextrin to cheese powder formulations significantly improved their physical quality. The densities and reconstitution properties of cheese powder were increased and free fat content was decreased by use of maltodextrin. The MACP particles were spherical with a uniform distribution and larger particle sizes, whereas CON and WACP particles were wrinkled, irregular shaped with deep surface dents, and variable in size. Although caking was observed in scanning electron micrographs after 12 mo of storage, it was not detected by sensory panelists. The color of cheese powders changed very slowly during storage but browning was detected. The results of this study show that it is possible to use maltodextrin or whey in production of white cheese powder to reduce production costs and improve the physical quality of powders.
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Affiliation(s)
- Zafer Erbay
- Department of Food Engineering, Faculty of Engineering and Natural Sciences, Adana Science and Technology University, 01180 Adana, Turkey
| | - Nurcan Koca
- Department of Food Engineering, Faculty of Engineering, Ege University, 35100 Izmir, Turkey.
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11
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Ahmad S, Butt MS, Pasha I, Sameen A. Quality of Processed Cheddar Cheese as a Function of Emulsifying Salt Replaced by κ-Carrageenan. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2015.1085396] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Shabbir Ahmad
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Masood Sadiq Butt
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Imran Pasha
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Aysha Sameen
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
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12
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Koca N, Erbay Z, Kaymak-Ertekin F. Effects of spray-drying conditions on the chemical, physical, and sensory properties of cheese powder. J Dairy Sci 2015; 98:2934-43. [DOI: 10.3168/jds.2014-9111] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2014] [Accepted: 02/06/2015] [Indexed: 11/19/2022]
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13
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Effect of potassium-based emulsifying salts on sensory, textural, and functional attributes of low-sodium processed Mozzarella cheese. ACTA ACUST UNITED AC 2014. [DOI: 10.1007/s13594-014-0207-0] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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14
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Schatz K, Hoffmann W, Schrader K, Maurer A. Effect of emulsifying salts containing potassium on the melting properties of block-type dairy cheese analogue. INT J DAIRY TECHNOL 2014. [DOI: 10.1111/1471-0307.12119] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Kristina Schatz
- Department of Safety and Quality of Milk and Fish Products; Max Rubner-Institut; Hermann-Weigmann-Straße 1 D-24103 Kiel Germany
| | - Wolfgang Hoffmann
- Department of Safety and Quality of Milk and Fish Products; Max Rubner-Institut; Hermann-Weigmann-Straße 1 D-24103 Kiel Germany
| | - Katrin Schrader
- Department of Safety and Quality of Milk and Fish Products; Max Rubner-Institut; Hermann-Weigmann-Straße 1 D-24103 Kiel Germany
| | - Andrea Maurer
- BK Giulini GmbH; Dr.-Albert-Reimann-Straße 2 D-68526 Ladenburg Germany
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15
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Nagyová G, Buňka F, Salek R, Černíková M, Mančík P, Grůber T, Kuchař D. Use of sodium polyphosphates with different linear lengths in the production of spreadable processed cheese. J Dairy Sci 2014; 97:111-22. [DOI: 10.3168/jds.2013-7210] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2013] [Accepted: 09/22/2013] [Indexed: 11/19/2022]
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16
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Buňka F, Nagyová G, Salek RN, Černíková M, Bacova H, Kráčmar S. The effect of individual phosphate emulsifying salts and their selected binary mixtures on hardness of processed cheese spreads. POTRAVINARSTVO 2013. [DOI: 10.5219/312] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The aim of this work was to observe the effects of emulsifying salts composed of trisodium citrate and sodium phosphates with different chain length (disodium phosphate (DSP), tetrasodium diphosphate (TSPP), pentasodium triphosphate (PSTP) and sodium salts of polyphosphates with 5 different mean length (n ≈ 5, 9, 13, 20, 28)) on hardness of processed cheese spreads. Hardness of processed cheese spreads with selected binary mixtures of the above mentioned salts were also studied. Measurements were performed after 2, 9 and 30 days of storage at 6 °C. Hardness of processed cheese increased with increase in chain length of individually used phosphates. Majority of applied binary mixtures of emulsifying salts had not significant influence on hardness charges in processed cheese spreads. On the other hand, a combination of phosphates salts (DSP with TSPP) was found, which had specific effect on hardness of processed cheese spreads. Textural properties of samples with trisodium citrate were similar compared to samples with DSP.
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17
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Cunha CR, Grimaldi R, Alcântara MR, Viotto WH. Effect of the type of fat on rheology, functional properties and sensory acceptance of spreadable cheese analogue. INT J DAIRY TECHNOL 2012. [DOI: 10.1111/j.1471-0307.2012.00876.x] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Clarissa R Cunha
- Department of Food Technology; Faculty of Food Engineering; State University of Campinas - UNICAMP; PO Box 6121; 13083-862; Campinas; SP; Brazil
| | - Renato Grimaldi
- Department of Food Technology; Faculty of Food Engineering; State University of Campinas - UNICAMP; PO Box 6121; 13083-862; Campinas; SP; Brazil
| | | | - Walkiria H Viotto
- Department of Food Technology; Faculty of Food Engineering; State University of Campinas - UNICAMP; PO Box 6121; 13083-862; Campinas; SP; Brazil
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18
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da Cunha CR, Alcântara MR, Viotto WH. Effect of the type of emulsifying salt on microstructure and rheological properties of "requeijão cremoso" processed cheese spreads. J Food Sci 2012; 77:E176-81. [PMID: 22809121 DOI: 10.1111/j.1750-3841.2012.02797.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
The role of different types of emulsifying salts-sodium citrate (TSC), sodium hexametaphosphate (SHMP), sodium tripolyphosphate (STPP) and tetrasodium pyrophosphate (TSPP)-on microstructure and rheology of "requeijão cremoso" processed cheese was determined. The cheeses manufactured with TSC, TSPP, and STPP behaved like concentrated solutions, while the cheese manufactured with SHMP exhibited weak gel behavior and the lowest values for the phase angle (G"/G'). This means that SHMP cheese had the protein network with the largest amount of molecular interactions, which can be explained by its highest degree of fat emulsification. Rotational viscometry indicated that all the spreadable cheeses behaved like pseudoplastic fluids. The cheeses made with SHMP and TSPP presented low values for the flow behavior index, meaning that viscosity was more dependent on shear rate. Regarding the consistency index, TSPP cheese showed the highest value, which could be attributed to the combined effect of its high pH and homogeneous fat particle size distribution.
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Affiliation(s)
- Clarissa R da Cunha
- Department of Food Technology, Faculty of Food Engineering, State University of Campinas-UNICAMP, Campinas-SP, Brazil.
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19
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Buňka F, Doudová L, Weiserová E, Kuchař D, Michálek J, Slavíková Š, Kráčmar S. The effect of different ternary mixtures of sodium phosphates on hardness of processed cheese spreads. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03070.x] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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20
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Hoffmann W, Gärtner J, Lück K, Johannsen N, Maurer A. Effect of emulsifying salts containing potassium on the quality of block-type processed cheese. Int Dairy J 2012. [DOI: 10.1016/j.idairyj.2011.11.010] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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21
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The effect of combinations of sodium phosphates in binary mixtures on selected texture parameters of processed cheese spreads. Int Dairy J 2011. [DOI: 10.1016/j.idairyj.2011.06.006] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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22
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Wang F, Zhang X, Luo J, Guo H, Zeng SS, Ren F. Effect of Proteolysis and Calcium Equilibrium on Functional Properties of Natural Cheddar Cheese during Ripening and the Resultant Processed Cheese. J Food Sci 2011; 76:E248-53. [DOI: 10.1111/j.1750-3841.2011.02085.x] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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