Advanced search
Start date
Betweenand
Related content
(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

pH influences hydrolysis of sodium polyphosphate in dairy matrices and the structure of processed cheese

Full text
Author(s):
Barth, A. P. [1] ; Tormena, C. F. [2] ; Viotto, W. H. [1]
Total Authors: 3
Affiliation:
[1] Univ Estadual Campinas, UNICAMP, Sch Food Engn, BR-13083862 Campinas, SP - Brazil
[2] Univ Estadual Campinas, UNICAMP, Inst Chem, BR-13083970 Campinas, SP - Brazil
Total Affiliations: 2
Document type: Journal article
Source: JOURNAL OF DAIRY SCIENCE; v. 100, n. 11, p. 8735-8743, NOV 2017.
Web of Science Citations: 1
Abstract

We investigated the effect of pH (5.2 to 6.8) on the hydrolysis of a sodium polyphosphate in water, milk, calcium caseinate, and spreadable processed cheese, as well as the effect of pH on the cheese structure. Monitoring of the hydrolysis in water and the different milk matrices was carried out using P-31 nuclear magnetic resonance technique. In general, the decrease in pH increased the hydrolysis of polyphosphates in all matrices. The presence of calcium in milk increased the rate of hydrolysis. Hydrolysis in milk was higher than in calcium caseinate, probably due to lower molecular mobility in concentrated systems with high viscosity. Increasing the pH decreased the hardness and adhesiveness of the cheeses. At low pH (5.2 and 5.6), the cheeses presented a granular structure, although, at more neutral pH (6.0 to 6.8), the structure was continuous, homogeneous, and more fluid. These results highlight the importance of precise pH control in the manufacture of processed cheeses. (AU)

FAPESP's process: 14/07291-3 - Molecular interactions and structural changes during processing of requeijão cremoso with polyphosphates of different chain lengths
Grantee:Walkiria Hanada Viotto
Support Opportunities: Regular Research Grants