Open AccessMeltability and Stretchability of White Brined Cheese: Effect of Emulsifier Salts
Author(s) -
Khaled Abu-Alruz,
Ayman Suliman Mazahreh,
Ali F. Al-Shawabkeh,
Amer Al Omari,
Jihad M. Quasem
Publication year - 2009
Publication title -
american journal of applied sciences
Language(s) - English
Resource type - Journals
eISSN - 1554-3641
pISSN - 1546-9239
DOI - 10.3844/ajassp.2009.1553.1559
Subject(s) - food science , white (mutation) , chemistry , materials science , biochemistry , gene
Problem statement: This study was based on the hypothesis that by adding low concentrations of emulsifier salts, may specifically act on the cross linking bonds of the protein matrix, to the original brine (storage medium) it would be possible to induce meltability and stretchability in white brined cheese. Approach: A new apparatus for measuring the actual stretchability was designed and constructed; measurements on different cheese samples proved its validity and reliability to measure stretchability. The apparatus was used to evaluate the effect of five types of emulsifier salts under different processing conditions. Results: It was found that by adding 0.2% (w/w) Puromelt C1 or Monosodium phosphate to the brine of white brined cheese, higher levels of stretchability and meltability were induced after 2-4 weeks of storage. Conclusion: Addition of emulsifying salts was proved to be effective method in inducing meltability and stretchability of white brined cheese. Type of salt, its concentration, type of cheese and soaking time are factors that should be controlled to attain the optimum results