Chemical properties of processed Ras cheese spreads as affected by emulsifying salt mixtures

Processed cheese spreads were produced using Pas cheese and various emulsifying salt mixtures. Acidified Ras cheese (2 month old) was used as the cheese base with salt mixtures (1) Na-pyrophosphate + Na-polyphosphate, (2) Na-pyrophosphate + Na-polyphosphate + Na-tripolyphosphate, and (3) Na-pyrophosphate + Na-polyphosphate Na-orthophosphate + Na-tripolyphosphate. For comparison, cheese spreads were also made with commercial emulsifying salts JOHA SIG, S9 special, and NO. Total and soluble nitrogen (SN), peptization, ash, mineral, pH value, and potentiometric acid-base titration for the processed cheese were studied. Ash, sodium and potassium contents showed a significant difference among the treatments. The pH values tended to decrease with increasing polyphosphate ratio in the salt mixture and with prolonging the storage period. The SN increased with increasing the pyrophosphate percent in the salt mixture and with higher pH value, The buffering capacity of cheese made of salt mixtures differed front those made of the commercial mixtures, and it was correlated to the individual salts used in the mixture. The mixtures of (I) 70+30%, (2) 60+30+10% and (3)50+20+20+ 10% can be recommended for producing the spreadable processed pas cheese with acceptable chemical properties.