Emulsifying salt increase stability of cheese emulsions during holding
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Emulsifying salt increase stability of cheese emulsions during holding. / Hougaard, Anni Bygvrå; Sijbrandij, Anna G.; Varming, Camilla; Ardö, Ylva Margareta; Ipsen, Richard.
I: LWT -Food Science and Technology, Bind 62, Nr. 1, Part 1, 2015, s. 362-365.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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T1 - Emulsifying salt increase stability of cheese emulsions during holding
AU - Hougaard, Anni Bygvrå
AU - Sijbrandij, Anna G.
AU - Varming, Camilla
AU - Ardö, Ylva Margareta
AU - Ipsen, Richard
PY - 2015
Y1 - 2015
N2 - In cheese powder production, cheese is mixed and melted with water and emulsifying salt to form an emulsion (cheese feed) which is required to remain stable at 60°C for 1h and during further processing until spray drying. Addition of emulsifying salts ensures this, but recent demands for reduction of sodium and phosphate in foods makes production of cheese powder without or with minimal amounts of emulsifying salts desirable. The present work uses a centrifugation method to characterize stability of model cheese feeds. Stability of cheese feed with emulsifying salt increased with holding time at 60°C, especially when no stirring was applied. No change in stability during holding was observed in cheese feeds without emulsifying salt. This effect is suggested to be due to continued exerted functionality of the emulsifying salt, possibly through reorganizations of the mineral balance.
AB - In cheese powder production, cheese is mixed and melted with water and emulsifying salt to form an emulsion (cheese feed) which is required to remain stable at 60°C for 1h and during further processing until spray drying. Addition of emulsifying salts ensures this, but recent demands for reduction of sodium and phosphate in foods makes production of cheese powder without or with minimal amounts of emulsifying salts desirable. The present work uses a centrifugation method to characterize stability of model cheese feeds. Stability of cheese feed with emulsifying salt increased with holding time at 60°C, especially when no stirring was applied. No change in stability during holding was observed in cheese feeds without emulsifying salt. This effect is suggested to be due to continued exerted functionality of the emulsifying salt, possibly through reorganizations of the mineral balance.
KW - Cheese emulsion
KW - Cheese powder
KW - Emulsifying salt
KW - Stability
U2 - 10.1016/j.lwt.2015.01.006
DO - 10.1016/j.lwt.2015.01.006
M3 - Journal article
VL - 62
SP - 362
EP - 365
JO - Lebensmittel - Wissenschaft und Technologie
JF - Lebensmittel - Wissenschaft und Technologie
SN - 0023-6438
IS - 1, Part 1
ER -
ID: 131682775