Emulsifying salt increase stability of cheese emulsions during holding

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Emulsifying salt increase stability of cheese emulsions during holding. / Hougaard, Anni Bygvrå; Sijbrandij, Anna G.; Varming, Camilla; Ardö, Ylva Margareta; Ipsen, Richard.

In: LWT -Food Science and Technology, Vol. 62, No. 1, Part 1, 2015, p. 362-365.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Hougaard, AB, Sijbrandij, AG, Varming, C, Ardö, YM & Ipsen, R 2015, 'Emulsifying salt increase stability of cheese emulsions during holding', LWT -Food Science and Technology, vol. 62, no. 1, Part 1, pp. 362-365. https://doi.org/10.1016/j.lwt.2015.01.006

APA

Hougaard, A. B., Sijbrandij, A. G., Varming, C., Ardö, Y. M., & Ipsen, R. (2015). Emulsifying salt increase stability of cheese emulsions during holding. LWT -Food Science and Technology, 62(1, Part 1), 362-365. https://doi.org/10.1016/j.lwt.2015.01.006

Vancouver

Hougaard AB, Sijbrandij AG, Varming C, Ardö YM, Ipsen R. Emulsifying salt increase stability of cheese emulsions during holding. LWT -Food Science and Technology. 2015;62(1, Part 1):362-365. https://doi.org/10.1016/j.lwt.2015.01.006

Author

Hougaard, Anni Bygvrå ; Sijbrandij, Anna G. ; Varming, Camilla ; Ardö, Ylva Margareta ; Ipsen, Richard. / Emulsifying salt increase stability of cheese emulsions during holding. In: LWT -Food Science and Technology. 2015 ; Vol. 62, No. 1, Part 1. pp. 362-365.

Bibtex

@article{b68a2d0249cf4b2bb089e2d0b6ceb43f,
title = "Emulsifying salt increase stability of cheese emulsions during holding",
abstract = "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.",
keywords = "Cheese emulsion, Cheese powder, Emulsifying salt, Stability",
author = "Hougaard, {Anni Bygvr{\aa}} and Sijbrandij, {Anna G.} and Camilla Varming and Ard{\"o}, {Ylva Margareta} and Richard Ipsen",
year = "2015",
doi = "10.1016/j.lwt.2015.01.006",
language = "English",
volume = "62",
pages = "362--365",
journal = "Lebensmittel - Wissenschaft und Technologie",
issn = "0023-6438",
publisher = "Academic Press",
number = "1, Part 1",

}

RIS

TY - JOUR

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