Effect of Different Type and Dosage of Emulsifying Salt on Quality of Processed Cream Cheese

The effect of different type and dosage of emulsifying salt on the quality of processed cheese made by specific ingredients and process was studied to find out the best emulsifying salt solution for the system.Hardness of the product increases with the dosage of emulsifying salts,however,the hardness will decrease rapidly because of overcreaming due to the over dosage of emulsifying salts.Oil separation of processed cream cheese links to the type of emulsifying salts but not to the dosage.Oil binding capacity was proportional to the ion exchange capacity of the emulsifying salts.Polyphosphate wasgood emulsifying salt for oil separation control and the best combination of emulsifying salts system was sodium tripolyphosphate and trisodium phosphate with 1:1 ratio and 0.2% dosage.