Thesis

Development of Processed Cheese Slices with Different Emulsifying Salts for Enhancing Texture and Flavor

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Emulsifying salts, such as trisodium citrate (TSC), disodium phosphate (DSP), and sodium
hexametaphosphate (SHMP), are crucial for improving the texture and sensory
characteristics of processed cheese slices. These salts work by binding calcium ions and
altering the protein structure, which enhances the cheese's firmness, ability to melt, and
moisture level. Trisodium citrate (TSC) is known for its capacity to improve the moisture
content with the total value 23.89 ± 1.78, and enhance the overall acceptability to the
hardness texture (7.23 ± 1.16). On the other hand, DSP enhances to improve the ability of a
substance to melt (6.33 ± 1.80) and its smoothness by binding with calcium ions and
controlling pH levels about 5.65. While SHMP, despite its tendency to decrease meltability,
improves hardness texture (13.52 ± 1.95) and general acceptability like saltiness (7.33 ± 1.27)
by forming unique chemical bonds with cheese proteins and water molecules. The
emulsifying salts have a combined impact that enhances the sensory characteristics and
consumer appeal of processed cheese slices. These salts are essential in producing processed
cheese products of superior quality. Choosing and using emulsifying salts correctly is crucial
for producing the right texture and sensory qualities that suit customer expectations and
preferences.

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Availability

Detail Information

Series Title

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Call Number

FSN 24-001

Publisher

i3L, Jakarta : i3L, Jakarta., 2024

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Processed Cheese Slice
Emulsifying Salts
SHMP
TSC
DSP

Specific Detail Info

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Statement of Responsibility

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Other version/related

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