Effect of emulsifying salts on functional, textural and rheological properties of milk protein concentrate 80 (MPC80) based processed cheese product

The effect of trisodium citrate (TSC), tetrasodium pyrophosphate (TSPP) and sodium hexametaphosphate (SHMP) at different concentrations (2.0, 2.5 and 3.0%) on the physicochemical, textural and rheological properties of milk protein concentrate (MPC) 80 based processed cheese product (PCP) was investigated. In comparison with all PCPs, TSC containing PCPs exhibited no oiling off with superior meltability and flowability. Textural properties revealed that hardness decreased with increasing concentration of emulsifying salt (ES). PCP sample containing SHMP showed maximum hardness. At a constant temperature, G' and G'' increased with increasing angular frequency. The melting point of TSC (2.0 & 2.5%) containing PCP samples were 70°C & 74°C, respectively. This study suggests, use of TSC at 2.5% level in manufacturing PCPs using MPC and butter can result in a processed cheese like product. However, more processing interventions are needed for improving the textural and sensorial characteristics of the PCPs.