Effects of various emulsifying salt concentrations and cheese types in reduced sodium process cheese

Abstract

Process cheese is manufactured by blending continuously and heating one or more types of natural cheese in the presence of emulsifying salts and other nondairy ingredients to form a homogenous plastic mass. Although the process produces a product with extended shelf life and numerous enduse applications, the sodium content of the final product also increases. Therefore, process cheese is used in a wide variety of food products, widely consumed and often contribute to hypertension and other related disease. The objective of this research was to reduce the sodium content in process cheese and to examine the textural properties as well as consumers’ acceptance on reduced sodium process cheese. Four different treatments of process cheeses were manufactured at different sodium level (full sodium control, 18%, 26% and 44% reduction of sodium) using a Thermomix TM 31, a food blender and processer. The samples were then tested for their chemical components. The textural characteristics of the process cheese were analyzed by Texture Profile Analysis (TPA) and meltability test and also surveyed for consumer acceptance and sensory perception. The chemical components of all the different treatments were similar and did not contribute significantly to the texture and meltability of process cheese. TPA results showed that the full sodium control and 18% sodium reduction gives more firmness to the cheese as their average hardness were greater than the 26% and 44% sodium reduction. Meltability test showed that as the 26% and 44% reduction of sodium produced cheese with higher meltability than the full sodium control and 18% sodium reduction. Sensory analysis also showed that as the amount of sodium in cheese was reduced, the resulting products were less firm and the amount of work required to chew the process cheese was less. Sensory results showed that the saltiness level of the 44% sodium reduction was the highest and the full sodium control was the lowest. The sensory panelists failed to notice the difference in saltiness as the sodium content in process cheese was reduced. It also showed that highest value of off-flavors increases as the percentage of sodium reduction is higher.