Effect of emulsifying salts on functional, textural and rheological properties of milk protein concentrate 80 (MPC80) based processed cheese product

The effect of trisodium citrate (TSC), tetrasodium pyrophosphate (TSPP) and sodium hexametaphosphate (SHMP) at different concentrations (2.0, 2.5 and 3.0%) on the physicochemical, textural and rheological prop-erties of milk protein concentrate (MPC) 80 based processed cheese product (PCP) was investigated. In com-parison with all PCPs, TSC containing PCPs exhibited no oiling off with superior meltability and flowability. Textural properties revealed that hardness decreased with increasing concentration of emulsifying salt (ES). PCP sample containing SHMP showed maximum hardness. At a constant temperature, G' and G increased with increasing angular frequency. The melting point of TSC (2.0 & 2.5%) containing PCP samples were 70 degrees C & 74 degrees C, respectively. This study suggests, use of TSC at 2.5% level in manufacturing PCPs using MPC and butter can result in a processed cheese like product. However, more processing interventions are needed for improving the textural and sensorial characteristics of the PCPs.

Automated summary

This study investigated the effects of different concentrations (2.0%, 2.5%, and 3.0%) of trisodium citrate (TSC), tetrasodium pyrophosphate (TSPP), and sodium hexametaphosphate (SHMP) on the physicochemical, textural, and rheological properties of milk protein concentrate (MPC) 80-based processed cheese product (PCP). PCPs containing TSC showed no oiling off and better meltability and flowability compared to other PCPs. The hardness of the PCPs decreased with increasing concentration of emulsifying salt (ES), and the sample containing SHMP exhibited the highest hardness. G' and G increased with increasing angular frequency at a constant temperature. The melting points of PCP samples containing TSC (2.0% and 2.5%) were 70 °C and 74 °C, respectively. This study suggests that using 2.5% TSC in the production of PCPs using MPC and butter can result in a processed cheese-like product. However, further processing interventions are needed to improve the textural and sensory characteristics of the PCPs.