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The effect of different ternary mixtures of sodium phosphates on hardness of processed cheese spreads
Author(s) -
Buňka František,
Doudová Lucie,
Weiserová Eva,
Kuchař Dalibor,
Michálek Jaroslav,
Slavíková Štěpánka,
Kráčmar Stanislav
Publication year - 2012
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2012.03070.x
Subject(s) - ternary operation , polyphosphate , sodium , food science , chemistry , materials science , nuclear chemistry , metallurgy , phosphate , organic chemistry , computer science , programming language
Summary The aim of this study was to describe the dependence of hardness of processed cheeses on the proportion of disodium hydrogenphosphate (DSP), tetrasodium diphosphate (TSPP) and/or sodium salts of polyphosphate (POLY) in ternary mixtures of emulsifying salts. The samples were observed during a 30‐day storage period (at 6 °C). On the second day of storage, hardness of the samples with the individual DSP, TSPP or POLY were in the range of 1.65–1.83 N, 2.42–2.81 N and 5.98–6.53 N, respectively. Within zero or a very low proportion of POLY in the mixture, hardness of the processed cheeses increased rapidly (up to 14 N) at a specific ratio of DSP to TSPP in range of 1:1–3:4. Hardness of the samples containing the above‐mentioned specific ratio was decreasing with the rising content of POLY (up to 60%) in the ternary mixtures. Within the prevailing content of POLY in the ternary mixtures (more than 60%), the phenomenon of a specific ratio of DSP to TSPP was no longer observed. With the increasing storage period (up to 30 days), hardness of the processed cheeses was slightly rising (in range of 2–4 N).