Effect of some technological parameters during drying of ripening cheese on its physicochemical properties and microstructure[trisodium citrate and sodium polyphosphate addition]
2006
Chojnowski, W. (University of Warmia and Mazury, Olsztyn (Poland). Dept. of Dairy Science and Quality Management), E-mail: [email protected] | Fornal, J. (Polish Academy of Sciences, Olsztyn (Poland). Inst. of Animal Reproduction and Food Research) | Dec, B. (University of Warmia and Mazury, Olsztyn (Poland). Dept. of Dairy Science and Quality Management) | Blaszczak, W. (Polish Academy of Sciences, Olsztyn (Poland). Inst. of Animal Reproduction and Food Research)
A study was carried out into the production of cheese powder with the spray drying method. The effect of different buffer salts (trisodium citrate or sodium polyphosphate) added in the technological process on the physicochemical and sensory properties as well as the microstructure of powdered cheese was analysed. Two types of ripening cheeses were subjected to the drying process, i.e. Salami and Pas Helvetia Swiss/L with the declared fat content in dry mass of 43 precent and 45 percent, respectively. The experimental cheeses were deeply ripened and their pH values were 6.0 or close. Cheese for drying was preliminary disintegrated and mixed with technological water and buffer salt. The resulting cheese suspension was heated up to 50 deg C prior to its introduction to the spray-drying tower in order to obtain lower viscosity. Cheese powder with trisodium citrate exhibited more advantageous physicochemical properties, i.e. better solubility and more visible deformation of cheese powder particulate microstructure. The experimental cheese powders had high contents of free fat which increased after three months of storage. A high content of free fat can limit cheese powder shelf life
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