Formulation and production of processed cheese without using emulsifying salts

Abstract

Processed cheeses are produced with emulsifying salts to obtain a homogeneous structure. However, emulsifying salts are food additives with high sodium content that can affect health adversely. This study aimed to formulate and produce a block-type processed cheese without using emulsifying salts. An acid casein source, strained yoghurt, was used along with milk protein concentrate (MPC70) and whey protein concentrate (WPC70) with 70% protein in dry matter in the formulation. Three different formulations were developed using a basic formula including cheese, unsalted butter and water with different amounts of MPC70 and WPC70 (1:0, 1:1, 0:1). Physical, functional and sensory properties of the cheeses were compared. While the sample with only MPC70 had the highest hardness, springiness and cohesiveness, addition of WPC70 adversely affected these properties resulting in a gritty and crumbly texture. The sample with only WPC70 did not show melting and oiling off. The sample with only MPC70 was also found to be the closest one to a commercial processed cheese in terms of sensory texture and flavour. Use of strained yoghurt and MPC70 in the formulation yielded a processed cheese with acceptable physical and sensory properties and a low salt content.