Dept. of Food Technology, Faculty of Food Engineering, State Univ. of Campinas-UNICAMP, Campinas, SP, Brazil.
J Food Sci. 2010 Jan-Feb;75(1):C113-20. doi: 10.1111/j.1750-3841.2009.01444.x.
"Requeijão cremoso" is a traditional Brazilian processed cheese spread, showing ample acceptance on the national market. Emulsifying salts (ES) are an important factor influencing the characteristics of processed cheeses, but the literature presents conflicting results about their action on cheese functionality. Requeijão cremoso obtained from anhydrous ingredients allows the study of the influence of each type of ES on the cheese properties, since it can be treated as a model system where the variables are limited and well known. The objective of this study was to evaluate the effect of different types of ES (TSC-sodium citrate, SHMP-sodium hexametaphosphate, STPP-sodium tripolyphosphate, and TSPP-tetrasodium pyrophosphate) on the sensory and functional characteristics of requeijão cremoso-processed cheeses obtained from anhydrous ingredients. The physicochemical composition, degree of casein dissociation, fat particle size, melting index, color, texture profile, and sensory acceptance of the cheeses were determined. The functional behavior of processed cheeses was strongly influenced by the type of ES and its physicochemical properties including its ability to bind Ca, the casein dispersion during cooking, and the possible creation of cross-links with casein during cooling. The cheese made with SHMP was the one most differentiated from the others, presenting lower melting index, whiter color, and higher values for hardness, gumminess, and adhesiveness. The differences in texture had an impact on sensory acceptance: with the exception of the sample manufactured with sodium hexametaphosphate, all the samples presented good sensory acceptance.
"奶油干酪"是一种传统的巴西加工奶酪涂抹酱,在国内市场上广受欢迎。乳化盐(ES)是影响加工奶酪特性的一个重要因素,但文献中关于其对奶酪功能的作用存在相互矛盾的结果。无水成分制成的奶油干酪允许研究每种 ES 对奶酪特性的影响,因为它可以被视为一个模型系统,其中变量有限且已知。本研究的目的是评估不同类型的 ES(TSC-柠檬酸钠、SHMP-六偏磷酸钠、STPP-三聚磷酸钠和 TSPP-焦磷酸四钠)对无水成分制成的奶油干酪加工奶酪的感官和功能特性的影响。测定了奶酪的理化组成、酪蛋白解离程度、脂肪颗粒大小、熔融指数、颜色、质地剖面图和感官接受度。加工奶酪的功能行为受到 ES 类型及其理化性质的强烈影响,包括结合 Ca 的能力、烹饪过程中酪蛋白的分散以及冷却过程中与酪蛋白形成交联的可能性。用 SHMP 制成的奶酪与其他奶酪差异最大,其熔融指数较低,颜色较白,硬度、粘性和附着力值较高。质地的差异对感官接受度有影响:除了用六偏磷酸钠制成的样品外,所有样品的感官接受度都很好。