[The influence of different phosphates on the flow properties of processed cheeses (author's transl)].
Processed cheese was manufactured with different types of phosphates (P1 monophosphate to P4 tetrapolyphosphate) and by various techniques. The limiting viscosity numbers of sodium casein and the casein of processed cheese were determined and the axial ratio calculated. The axial ratio of processed cheese protein was a/b=20,0 and that of sodium casein 10,0 resp. We deduce that the apparent increase of the axial ratio is caused by the depolymerization of casein caused by emulsifying salts. The flow curves of processed cheese were analysed. There is good agreement with the power law of Ostwald tau=k.Dn. Therefore processed cheeses are characterized as pseudoplasts. The influence of melting salts on the flow properties can be described by a differing emulsifying effect (P1 less than or equal P4). Temperature, concentration and salt effects are discussed for the viewpoint of correlation between aggregation-desaggregation processes and dehydration and hydration of casein.
D002364:Caseins; D002611:Cheese; D004655:Emulsions; D005511:Food Handling / Q000379:methods; D010710:Phosphates; D011122:Polyphosphates; D014783:Viscosity
D002364:Caseins; D004655:Emulsions; D010710:Phosphates; D011122:Polyphosphates
Fliessverhalten von Schmelzkäsen unter der Wirkung verschiedener Phosphate.