Effect of cation, sodium or potassium, on casein hydration and fat emulsification during imitation cheese manufacture and post-manufacture functionality

M. El-Bakry, E. Duggan, E. D. O'Riordan, M. O'Sullivan

Research output: Contribution to journalArticlepeer-review

20 Citations (Scopus)

Abstract

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 T2 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.

Original languageEnglish
Pages (from-to)2012-2018
Number of pages7
JournalLWT - Food Science and Technology
Volume44
Issue number10
DOIs
Publication statusPublished - Dec 2011
Externally publishedYes

Keywords

  • Imitation cheese
  • Potassium chloride
  • Potassium emulsifying salts
  • Torque measurement

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