EFFECTS OF EMULSIFYING SALTS AND CARRAGEENAN ON RHEOLOGICAL PROPERTIES OF CHEESE‐LIKE PRODUCTS PREPARED BY DIRECT ACIDIFICATION

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Abstract
The effects of five emulsifying salts and a blend of carrageenan on the rheological properties of cheese‐like products produced by direct acidification were evaluated. The tested salts included: trisodiurn phosphate, disodium phosphate, sodium citrate, sodium aluminum phosphate (kasal) and a blend of sodium metaphosphate and trisodium phosphate (kasomet). Among the evaluated rheological properties, emphasis was given to “meltability” as measured by the standard L.D. Schreiber test. Trisodium and disodium phosphate were found to produce the most pronounced melting effects, while kasal and kasomet produced no melting effect at all. Carrageenan (mainly of kappa‐type) at levels up to 1.0% improved the “body,”“texture,” and mouth‐feel of the products but countered the improved melting characteristics produced by the salts. Through proper selection of the kind and level of emulsifying salt and concentration of carrageenan, relative control of the rheological properties was shown to be feasible.