Extension Education - Animal Science
نویسندگان
چکیده
Emulsifying salts (ES) are used for process cheese production, however, it is not completely understood how ES influence the physical and chemical properties of process cheese. The purpose of this study was to understand the interactions between ES and milk proteins using a simple model system. In this system, milk protein concentrates (MPC) solution was used as the source of milk protein and the effects of addition of ES upon milk protein were estimated by measuring the area of acidbase titration curves, turbidities, and the amount of soluble calcium. Various concentrations (0 to 0.7% (w/w)) of ES (trisodium citrate or sodium phosphates (ortho-, pyro-, or poly-)) were added to MPC solution (5% (w/w) solids). The pH of all solution was adjusted to 5.8 using hydrochloric acid after addition of ES (to be in the typical pH range of process cheese). The area of the titration curves was measured using the acid-base buffering method to observe changes in the amount and type of colloidal calcium phosphates (CCP). Turbidity measurements were made at 600 nm and the amount of soluble calcium was determined by measuring the calcium concentration that was ultrafilterable. An increase in the concentration of trisodium citrate brought about a decrease in the buffering capacity contributed by CCP, a decrease in the turbidity, and an increase in the amount of soluble calcium. Orthophosphates had little effect on the titration curves, turbidity, and the amount of soluble calcium. With increasing addition of pyrophosphates, the buffering capacity, turbidity, and amount of soluble calcium decreased. With the addition of a small amount polyphosphates, the effects were similar to those of pyrophosphates but when excessive amounts were added, there was a shift in the pH where the peak of the titration curve caused by CCP occurred, and an increase in the amount of soluble calcium. These results suggest that each ES influences milk proteins with different mechanisms.
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