Effects of two types of emulsifying salts on the functionality of nonfat pasta filata cheese.

@article{Mizuno2005EffectsOT,
  title={Effects of two types of emulsifying salts on the functionality of nonfat pasta filata cheese.},
  author={Ryuzo Mizuno and John A. Lucey},
  journal={Journal of dairy science},
  year={2005},
  volume={88 10},
  pages={3411-25}
}
Effects of 2 types of emulsifying salts (ES) on the functionality of nonfat pasta filata cheese were examined. Nonfat pasta filata cheese was made from skim milk by direct acidification. Trisodium citrate (TSC) and tetrasodium pyrophosphate (TSPP) were added to curds (at 1, 3, and 5%, wt/wt) at the dry-salting step, together with glucono-delta-lactone to maintain a constant pH. When TSC was added, there were no significant compositional differences, although insoluble Ca and P contents… CONTINUE READING