Detail publikace

Sodium reduction in processed cheese spreads and the effect on physicochemical properties

MOZURAITYTE, R BERGET, I. MAHDALOVA, M. GRONSBERG, A. OYE, ER. GREIFF, K.

Originální název

Sodium reduction in processed cheese spreads and the effect on physicochemical properties

Typ

článek v časopise ve Web of Science, Jimp

Jazyk

angličtina

Originální abstrakt

The effect of a reduced amount of emulsifying salt on the chemical and textural properties of processed cheese was studied. Reducing the amount of emulsifying disodium phosphate salt added resulted in a slight reduction in the pH, lightness and viscosity of the processed cheese. When replacing disodium phosphate with potassium phosphate or potassium citrate alternatives, the processed cheese had slightly higher pH compared with the reference sample. When 15% of sodium in phosphate salt was replaced by the same molar amount of potassium in phosphate form or as citrate salts, the viscosity of the cheese was similar to the reference sample and most of the samples were evaluated as acceptable. However, when 30% of sodium in phosphate form was replaced by either potassium phosphate or citrate a slightly lower viscosity of the processed cheese was indicated and this could be due to the slightly higher pH.

Klíčová slova

cheese spreads; sodium reduction; properties

Autoři

MOZURAITYTE, R; BERGET, I.; MAHDALOVA, M.; GRONSBERG, A.; OYE, ER.; GREIFF, K.

Vydáno

1. 4. 2019

Nakladatel

Elsevier

ISSN

0958-6946

Periodikum

INTERNATIONAL DAIRY JOURNAL

Ročník

90

Číslo

1

Stát

Spojené království Velké Británie a Severního Irska

Strany od

45

Strany do

55

Strany počet

11

URL

https://www.sciencedirect.com/science/article/pii/S0958694618302619

BibTex

@article{BUT163462,
  author="MOZURAITYTE, R and BERGET, I. and MAHDALOVA, M. and GRONSBERG, A. and OYE, ER. and GREIFF, K.",
  title="Sodium reduction in processed cheese spreads and the effect on physicochemical properties",
  journal="INTERNATIONAL DAIRY JOURNAL",
  year="2019",
  volume="90",
  number="1",
  pages="45--55",
  doi="10.1016/j.idairyj.2018.10.008",
  issn="0958-6946",
  url="https://www.sciencedirect.com/science/article/pii/S0958694618302619"
}