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EFFECT OF EMULSIFYING SALTS ON OBJECTIVE AND SUBJECTIVE PROPERTIES OF PROCESSED CHEESE
Author(s) -
THOMAS M. A.,
NEWELL G.,
ABAD G. A.,
TURNER A. D.
Publication year - 1980
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1980.tb04074.x
Subject(s) - food science , casein , chemistry
The effects of several types of emulsifying salts (ES) currently used in the manufacture of processed cheese were evaluated with particular emphasis on water‐soluble nitrogen (WSN), relative casein content (RCC), and general acceptability. For the ES at the 3% level, no significant differences were obtained for RCC and general acceptability, with significant differences (P > 0.05) obtained for WSN. For the ES at high and low levels, no significant differences were obtained for WSN and general acceptability, while significant differences (P > 0.05) were obtained for RCC.