プロセスチーズのテクスチェアーに対する縮合リン酸塩の効果

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  • The Effect of Condensed Phosphate on the Texture of Process Cheese
  • プロセスチーズ ノ テクスチュアー ニ タイスル シュクゴウ リンサンエン ノ コウカ

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The effect of condensed phosphate on the texture of process cheese was investigated. Five kinds of condensed phosphate varying the content of poly- and pyrophosphate were prepared. With those salts five kinds of process cheese were made. In addition another five kinds of cheese with increasing amount of a given condensed phosphate were also made.<br> Texturometer was applied for the evaluation of textural characteristics. Stress relaxation and heat melting rate were measured for examining physical characteristics. As chemical characteristics dioxane extractable water and fat and ultrafiltrable calcium were determined. These three characteristics were compared with each other and correlation coefficients were calculated.<br> Varying the content of polyphosphate, there were few characteristic differences among the series of process cheese. However the series of process cheese varying the added amount of a condensed phosphate were fairly differed from each other, especially on stress relaxation, heat melting rate, dioxane extractable water and ultrafiltrable calcium. Also some textural characteristics, for example, hardness, gumminess and flexibility showed remarkable differences with each other.<br> There was a close correlation between physical and textural characteristics. Dioxane extractable water and ultrafiltrable calcium were fairly correlated with some of the textural characteristics.

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