Hydrocolloids in Cheese Production
April 28/Zlin, Czech Republic/Agriculture Week -- According to recent research from Zlin, Czech Republic, "Different hydrocolloids were examined as possible replacements for traditional phosphate- and citrate-based emulsifying salts in processed cheese production. The following hydrocolloids (at concentrations in the final product of <= 1.0%, w/w) were chosen: modified starch (with bound sodium octenyl succinate), low methoxyl pectin (alone or combined with lecithin), locust bean gum, kappa-carrageenan and iota-carrageenan."
"The products were assessed by sensory analysis, microscopic image analysis and dynamic oscillatory rheometry. Modified starch, locust bean gum and low methoxyl pectin could not be recommended as replacements for traditional emulsifying salts," wrote M. Cernikova and colleagues.
The researchers concluded, "Model processed cheeses without traditional emulsifying salts of 40% (w/w) dry matter and 55% (w/w) fat-in-dry matter containing 1.0% (w/w) kappa-carageenan or iota-carrageenan were found to be homogeneous; however, the products were hard with fracturable texture."
Cernikova and colleagues published their study in the International Dairy Journal ("Replacement of Traditional Emulsifying Salts by Selected Hydrocolloids in Processed Cheese Production." International Dairy Journal, 2010;20(5):336-343).
For additional information, contact F. Bunka, Tomas Bata University, Dept. of Food Technol & Microbiol, Fac Technol, Nam T G Masaryka 275, Zlin 76272, Czech Republic.
From the May 10, 2010, Prepared Foods E-dition