Effect of Trisodium Citrate Concentration and Cooking Time on the Physicochemical Properties of Pasteurized Process Cheese

Abstract

The effects of the concentration of trisodium citrate (TSC) emulsifying salt (0.25 to 2.75%) and holding time (0 to 20 min) on the textural, rheological, and microstructural properties of pasteurized process Cheddar cheese were studied using a central composite rotatable design. The loss tangent parameter (from small amplitude oscillatory rheology), extent of flow (derived from the University of Wisconsin Meltprofiler), and melt area (from the Schreiber test) all indicated that the meltability of process cheese decreased with increased concentration of TSC and that holding time led to a slight reduction in meltability. Hardness increased as the concentration of TSC increased. Fluorescence micrographs indicated that the size of fat droplets decreased with an increase in the concentration of TSC and with longer holding times. Acid-base titration curves indicated that the buffering peak at pH 4.8, which is due to residual colloidal calcium phosphate, decreased as the concentration of TSC increased. The soluble phosphate content increased as concentration of TSC increased. However, the insoluble Ca decreased with increasing concentration of TSC. The results of this study suggest that TSC chelated Ca from colloidal calcium phosphate and dispersed casein; the citrate-Ca complex remained trapped within the process cheese matrix. Increasing the concentration of TSC helped to improve fat emulsification and casein dispersion during cooking, both of which probably helped to reinforce the structure of process cheese.

The effect of calcium content of Cheddar-style cheese on the biochemical and rheological properties of processed cheese

“…Indeed, further studies (Guinee and O'Kennedy, unpublished data) in our laboratory have shown that the levels of water-soluble protein extracted from model PCs made using different levels of disodium orthophosphate anhydrous (0.75-3.4 g·100 g ) approach 100% of total levels in the cheese, while the levels of soluble calcium increased from 10% to 30% of total Ca, as the ratio of water to PC was increased from 0.5:1 to 10:1 in the preparation of the WSE. A similar observation was made by Shirashoji et al [37] who reported an increase in soluble Ca from 26% to 63% of total calcium as the extraction ratio of cheese-to-water was increased from 1:1 to 1:4 on using tetra sodium pyrophosphate at 0.25 g·100 g −1 as emulsifying salt.…”

Effect of acidulants on the recovery of milk constituents and quality of Mozzarella processed cheese

“…The combined action of proteolysis by residual coagulant and reduction in calcium content has been shown to improve meltability of Mozzarella cheeses (Fife et al 1996). It has also been observed that TSC chelated Ca from colloidal calcium phosphate and dispersed casein; the citrateCa complex remained trapped within the process cheese matrix (Shirashoji et al 2006). Swenson et al (2000) observed that use of TSC in fat-free cheese spreads produced properties closest to those of a full-fat reference cheese and provided high meltability.…”

Functional Processed Cheese Spreads with High Nutritional Value as Supplemented with Fresh and Dried Mushrooms

“…Processed cheese is not a preserved food, but a 'semi-preserved food' with limited shelf life of 3-4 months, especially when the product is packaged in plastic foils, while products stored in metal cans may have longer shelf lives of 6-12 months at room temperature [5]. Chemical composition of processed cheese as reported by many investigators was as following: protein 12.82-22.6, moisture 38.2-64.21%, ash 1.33-4.82, titratable acidity 1.33-1.60 and pH 4.4-6.3 depending on the ingredients used in the manufacture of cheese [8][9][10][11].…”