Ardö, Ylva Margareta

Hougaard, Anni Bygvrå

Ipsen, Richard

Varming, Camilla

English

Copenhagen University Research Information System

u n i ve r s i t y  o f  co pe n h ag e n  Københavns UniversitetExchanging emulsifying salt with dairy-based ingredients in cheese powderproductionHougaard, Anni Bygvrå; Varming, Camilla; Ardö, Ylva Margareta; Ipsen, RichardPublication date:2014Document versionEarly version, also known as pre-printCitation for published version (APA):Hougaard, A. B., Varming, C., Ardö, Y. M., & Ipsen, R. (2014). Exchanging emulsifying salt with dairy-basedingredients in cheese powder production. Abstract from The Ninth Cheese Symposium, Cork, Ireland.Download date: 03. Feb. 2020-.eoboscAGRICULTUREANDFOOD DEVELOPMENTAUTHORITYce;;,osc~~.vmFOIIDDrtn.o..mrrA..~IN<AFood Innovation Alliance48/Exchanging emulsifying salt with dairy-based ingredients in cheese powderproductionAnni BHougaard, Camilla Varming, VLvaArdo andRichard Ipsen.Department of Food Science, University of Copenhagen,Rolighedsvej 26, 01<-1958 Frederiksberg C. DenmarkCorresponding author: abhg@food.ku.dkRecent focus on reduction of food additives has created a needfor investigation of the possibilities for production of cheesepowder and processed cheese without emulsifying salts. Theaim of this study was to evaluate dairy-based ingredients assubstitutes for emulsifying salt in the melted cheese emulsion,feed, used for production of cheese powder. Feed stability wasstrongly reduced when removing emuLsifying salt, but waspartly reestablished by addition of sodium caseinate orbuttermilk powder. Analysis of the rheological properties alsoindicated improvement by using dairy derived ingredientscompared to feeds without emuLsifying saLt.Confocal laserscanning microscopy showed that sodium caseinate caused fatto be more dispersed on the protein particles, and thatbuttermilk powder imparted a more continuous proteinnetwork than feed without emuLsifying salt. Addition ofsodium caseinate or buttermilk powder show potentials asparts of a strategy for omission of emulsifying salt in cheesepowder production.--~---------------------------- -- . - -Notes

Exchanging emulsifying salt with dairy-based ingredients in cheese powder production

https://curis.ku.dk/portal/files/131684075/ABH1.pdf

Exchanging emulsifying salt with dairy-based ingredients in cheese powder production

Abstract

Similar works

Full text

Available Versions

Copenhagen University Research Information System