Publication result detail

Sodium reduction in processed cheese spreads and the effect on physicochemical properties

MOZURAITYTE, R; BERGET, I.; MAHDALOVA, M.; GRONSBERG, A.; OYE, ER.; GREIFF, K.

Original Title

Sodium reduction in processed cheese spreads and the effect on physicochemical properties

English Title

Sodium reduction in processed cheese spreads and the effect on physicochemical properties

Type

WoS Article

Original Abstract

The effect of a reduced amount of emulsifying salt on the chemical and textural properties of processed cheese was studied. Reducing the amount of emulsifying disodium phosphate salt added resulted in a slight reduction in the pH, lightness and viscosity of the processed cheese. When replacing disodium phosphate with potassium phosphate or potassium citrate alternatives, the processed cheese had slightly higher pH compared with the reference sample. When 15% of sodium in phosphate salt was replaced by the same molar amount of potassium in phosphate form or as citrate salts, the viscosity of the cheese was similar to the reference sample and most of the samples were evaluated as acceptable. However, when 30% of sodium in phosphate form was replaced by either potassium phosphate or citrate a slightly lower viscosity of the processed cheese was indicated and this could be due to the slightly higher pH.

English abstract

The effect of a reduced amount of emulsifying salt on the chemical and textural properties of processed cheese was studied. Reducing the amount of emulsifying disodium phosphate salt added resulted in a slight reduction in the pH, lightness and viscosity of the processed cheese. When replacing disodium phosphate with potassium phosphate or potassium citrate alternatives, the processed cheese had slightly higher pH compared with the reference sample. When 15% of sodium in phosphate salt was replaced by the same molar amount of potassium in phosphate form or as citrate salts, the viscosity of the cheese was similar to the reference sample and most of the samples were evaluated as acceptable. However, when 30% of sodium in phosphate form was replaced by either potassium phosphate or citrate a slightly lower viscosity of the processed cheese was indicated and this could be due to the slightly higher pH.

Keywords

cheese spreads; sodium reduction; properties

Key words in English

cheese spreads; sodium reduction; properties

Authors

MOZURAITYTE, R; BERGET, I.; MAHDALOVA, M.; GRONSBERG, A.; OYE, ER.; GREIFF, K.

RIV year

2020

Released

01.04.2019

Publisher

Elsevier

ISBN

0958-6946

Periodical

INTERNATIONAL DAIRY JOURNAL

Volume

90

Number

1

State

United Kingdom of Great Britain and Northern Ireland

Pages from

45

Pages to

55

Pages count

11

URL

https://www.sciencedirect.com/science/article/pii/S0958694618302619

BibTex

@article{BUT163462,
  author="MOZURAITYTE, R and BERGET, I. and MAHDALOVA, M. and GRONSBERG, A. and OYE, ER. and GREIFF, K.",
  title="Sodium reduction in processed cheese spreads and the effect on physicochemical properties",
  journal="INTERNATIONAL DAIRY JOURNAL",
  year="2019",
  volume="90",
  number="1",
  pages="45--55",
  doi="10.1016/j.idairyj.2018.10.008",
  issn="0958-6946",
  url="https://www.sciencedirect.com/science/article/pii/S0958694618302619"
}