+ Translate
+ Most Popular
Sobre os generos Lopadusa Stal e Bothrocoris Mayr (Hemiptera, Pentatomidae, Pentatomini)
RFEF pilot plant for inactivation of Escherichia coli in apple juice
Calpionella alpina Lorenz als "Leitfossil"
Sooretama: The Atlantic Rain Forest of Brazil. Francis Dov Por
Novel approaches in myeloma therapy
Preliminary Notes on the Study of Mitochondria During the 1st Stages of the Destruction of Cadavers
A preliminary study of the biology of lichee stink bug, Tessaratoma papulosa Drury, and its control
The status of the Sabu Island python - Die Situation des Savu-Pythons
Randomised trial of intravenous immunoglobulin as prophylaxis against infection in plateau-phase multiple myeloma. the UK Group for Immunoglobulin Replacement therapy in Multiple Myeloma
Conflicts between children
Clinical presentations in neuropsychiatry
Method of suturing a perforated ulcer of the stomach and duodenum
Identification of mechanical asphyxiation in cases of attempted masking of the homicide
Effects of endogenous ascorbate on oxidation, oxygenation, and toxicokinetics of cell-free modified hemoglobin after exchange transfusion in rat and guinea pig
Is it warm? Is it real? Or just low spatial frequency?
Additions and corrections to the list of Korean Heteroptera
Factors contributing to the maintenance of oligotrophy in an alpine glacial moraine lake (Wallowa lake) in Northeast Oregon
Classification, paleoecology, and biostratigraphy of crinoids from the Stull Shale (Late Pennsylvanian) of Nebraska, Kansas, and Iowa
Observations of the propagation velocity and formation mechanism of burst fractures caused by gunshot
Neue Formen der Bauchsammler aus Turkmenien (Hymenoptera, Apoidea)
Atypische Hühnerpest und Newcastle-Krankheit. Ein Identifizierungsversuch
Parasitellus fucorum in the debris of Apis mellifera - a risk of confusion with Tropilaelaps spp
Applying the Technology Acceptance Model to the introduction of healthcare information systems
Ein akarologischer Nachruf für den "Roland"
Mutation research on crop plants in Argentina

Effects of two types of emulsifying salts on the functionality of nonfat pasta filata cheese

Effects of two types of emulsifying salts on the functionality of nonfat pasta filata cheese

Journal of Dairy Science 88(10): 3411-3425

ISSN/ISBN: 0022-0302

PMID: 16162514

DOI: 10.3168/jds.s0022-0302(05)73025-3

Effects of 2 types of emulsifying salts (ES) on the functionality of nonfat pasta filata cheese were examined. Nonfat pasta filata cheese was made from skim milk by direct acidification. Trisodium citrate (TSC) and tetrasodium pyrophosphate (TSPP) were added to curds (at 1, 3, and 5%, wt/wt) at the dry-salting step, together with glucono-delta-lactone to maintain a constant pH. When TSC was added, there were no significant compositional differences, although insoluble Ca and P contents significantly decreased with the addition of TSC. When TSPP was added, fat content was not significantly different, but protein content decreased with increasing concentrations of TSPP. Both insoluble Ca and P contents increased with the addition of 1% TSPP. The addition of ES affected textural and functional properties. With increasing concentrations of TSC, meltability increased, whereas increasing the TSPP content decreased meltability. Cheese made with 1% TSC had better stretchability compared with control cheese. However, the addition of more than 3% TSC decreased stretchability. Addition of TSPP caused a considerable decrease in stretchabilty. Scanning electron microscopy revealed that the size and number of serum pockets decreased and protein appeared more hydrated with the addition of both ES. These results suggested that TSC and TSPP influenced the functionality of nonfat pasta filata cheese differently; that is, the effects of TSC were probably caused by a decrease in the number of colloidal calcium phosphate cross-links and an increase in electrostatic repulsion, whereas the effects of TSPP may have been related to the formation of new TSPP-induced casein-casein interactions.

Please choose payment method:

(PDF emailed within 0-6 h: $19.90)

Accession: 013115803

Download citation: RISBibTeXText

Related references

Influence of emulsifying salts on the textural properties of nonfat process cheese made from direct acid cheese bases. Journal of Dairy Science 91(1): 39-48, 2008

Impact of high solids cheesemilks that are standardized with cold ultrafiltration retentates on the functionality of non-pasta filata mozzarella cheese. Journal of Dairy Science 85(Suppl. 1): 91, 2002

Advances in the research of pasta filata cheese and its types. China Dairy Industry 33(11): 46-49, 2005

Determining effects of freezing on pasta filata and non-pasta filata mozzarella cheeses by nuclear magnetic resonance imaging. Journal of Dairy Science 86(8): 2525-2536, 2003

The effect of emulsifying salts on the texture of processed cheese. III. The effects of emulsifying salts on the state of dispersion of casein. Journal of the Agricultural Chemical Society of Japan 49(9): 481-489, 1975

Effects of different freezing methods on some properties of a pasta filata cheese. Acta Alimentaria 42(Suppl. 1): 45-52, 2013

Influence of emulsifying salts on functionality of sliced process cheese. Journal of Animal Science 84: 423, 2006

Effects of pH on the textural properties and meltability of pasteurized process cheese made with different types of emulsifying salts. Journal of Food Science 73(8): E363-E369, 2008

Nuclear magnetic resonance study of water mobility in pasta filata and non-pasta filata mozzarella. Journal of Dairy Science 84(9): 1950-1958, 2001

Application of batch system ultraviolet light on the surface of kashar cheese, a kind of pasta-filata cheese: effects on mould inactivation, lipid oxidation, colour, hardness and sensory properties. Journal of Dairy Research 2020: 1-5, 2020

Systematic approach to study temperature and time effects on yield of pasta filata cheese. International Journal of Dairy Technology 69(2): 184-190, 2016

The effect of varying fat content on the microstructure of Oaxaca cheese, a typical pasta filata cheese. International Journal of Dairy Technology 65(1): 71-80, 2012

Oaxaca cheese: flavour, texture and their interaction in a Mexican traditional pasta filata type cheese. CyTa - Journal of Food 10(1): 63-70, 2012

Cheese moulding and hardening apparatus, particularly for pasta filata cheese. Official Gazette of the United States Patent and Trademark Office Patents 1185(2): 1013, 1996

Small cheese factories for the production of pasta filata cheese. Genio Rurale 48(7/8): 31-59, 1985