Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 44, Issue 10, Pages 2012-2018Publisher
ELSEVIER
DOI: 10.1016/j.lwt.2011.07.007
Keywords
Imitation cheese; Torque measurement; Potassium chloride; Potassium emulsifying salts
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Imitation cheeses (48 g moisture/100 g cheese), in which the salt (NaCl) and sodium emulsifying salts were partially or wholly replaced with their potassium equivalents were manufactured. The effect of the replacement on manufacture and post-manufacture functionality (microstructure, texture, flowability, dynamic rheology and NMR T-2 relaxometry) was assessed. The replacement of sodium salts with potassium equivalents led to decreased torque values throughout the manufacture and to slight changes in functional properties including increased fat globule size and flowability, decreased hardness and cohesiveness. The potassium-salt cheeses exhibited adhesiveness, which was absent in the standard cheese, and also showed lower microbial stability. (C) 2011 Elsevier Ltd. All rights reserved.
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