الفهرس 
Production of processed cheese spreads containing low sodium phosphateOnly 14 pages are availabe for public view
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Abstract
Traditional emulsifying salts used in processed cheesemaking contain high
concentrations of sodium and phosphorus, which may represent a health threat to some individuals, especially those with chronic kidney and liver diseases. Therefore, it is urgent to search for safe alternatives to commercial phosphate-containing emulsifiers to be used in the manufacture of low-phosphorus processed cheese spread (LP-PCS). Thereby, the present study was undertaken to - Produce low-phosphorus processed cheese spread using natural alternatives to phosphate emulsifying salts, and - Evaluate the effect of administrating low-phosphorus processed cheese spread on renal and liver functions and kidney histopathological examination in diclofenac (DF)-treated rats.
This study compromised of 3 sets of experiments as follows:
1- selection of suitable concentrations for some alternatives to emulsifying salts containing phosphorous,
2- Effect of selected concentrations of alternatives to emulsifying salts containing phosphorous on the overall quality of LP-PCS, and
3- In vivo evaluation of processed cheese spreads on liver and renal functions.
First set: selection of suitable concentrations for some alternatives to
emulsifying salts containing phosphorous
Milk protein concentrate (MPC), milk fat globule membrane (MFGM), plant
polysaccharides (PP, extracted from Jew’s-mallow stems) and sodium citrate (CIT) were examined as possible replacers for commercial emulsifier salts used commonly in processed cheese spread production. Twenty blends of processed cheese spreads with
different replacement ratios of commercial emulsifier salts (20, 40, 60, 80 and 100%) with each replacer were formulated and subjected to gross chemical composition and sensory
assessments.
Results revealed that:
- The pH values decreased slightly (P ≤ 0.05) with an increase in the replacement ratios of emulsifier replacers in all treatments compared to the control, where the
values ranged from 5.60 to 5.71.
- Fat contents in samples emulsified with MFGM and MPC were higher (P ≤ 0.05)
compared with that of control cheese. The increment in fat content was relative to the ratio of replacement of commercial emulsifier. However, no significant changes in
fat content found among cheese samples emulsified with PP and CIT, in comparison to control cheese.
Summary 79
- Fat/dry matter ratio decreased (P ≤ 0.05) as the replacement ratio of commercial emulsifier increased, except for cheeses emulsified with sodium citrate, which was similar to the control cheese. Replacement of commercial emulsifier with PP had the
highest reduction in the fat/dry matter ratio, followed by cheeses fully emulsified (100%) with MPC or MFGM.
- There were no significant changes in the salt content among cheeses.
- For sensory assessments, results revealed that cheese samples in which commercial emulsifier replaced entirely with MFGM or CIT or up to 80% with MPC or with 60% PP had final scores in all sensorial attributes.
Second set: Effect of selected concentrations of alternatives to emulsifying salts containing phosphorous on the overall quality of LP-PCS
Based on results obtained in the first set of experiments, replacement ratios of commercial emulsifier with 100, 100, 80 and 60% of MFGM, CIT, MPC and PP were
selected for the second set of experiments. Thus, four cheeses with low-phosphorus content, in addition to control cheese emulsified with commercial emulsifier salts, were
manufactured as follows CONT-cheese: standard cheese formulated with 1.5% commercial emulsifier salts
PP-cheese: cheese in which 60% of commercial emulsifier salts was replaced with polysaccharides extracted from Jew’s-mallow stems,
MFGM-cheese: cheese in which commercial emulsifier salts was entirely replaced
100% with milk fat globule membraned extracted from sweet buttermilk
MPC-cheese: cheese in which 80% of commercial emulsifier salts was replaced with 100% milk protein concentrate, and
CIT-cheese: cheese in which commercial emulsifier salts was entirely replaced with sodium citrate.
The resultant cheeses were stored at 6±1ºC for 6 months and samples were taken at 2 month intervals for chemical, microbiological and sensory assessments.
The results revealed that
- There were no significant differences (P ≥ 0.05) in pH values among experimental cheeses, including the control.
- Fat content increased significantly (P ≤ 0.05) in cheeses emulsified with MFGM or MPC.
- The dry matter content increased significantly in all cheeses. The highest dry matter content was recorded in MPC-cheese (P ≤ 0.05).
- No significant differences (P ≥ 0.05) in the salt content were observed among cheeses.
- The protein content was significantly increased (P ≤ 0.05) in cheeses emulsified with MFGM or MPC.