Effects of compound emulsifiers on the quality of pre-emulsified,ambient re-processed cheese
Ambient re-processed cheese requires high temperature sterilization,which can result in fat separation. This study aimed to identify emulsifiers that effectively control fat separation in re-processed cheese. The optimal hydrophilic-lipophilic balance (HLB) value for ambient re-processed cheese was determined to be 12.20. Based on this value,a compound emulsifier was formulated,consisting of glyceryl monolaurate (71％,w/w) and sucrose fatty acid esters (29％,w/w),with a recommended addition of 0.5％ (w/w). The application of this compound emulsifier improved the fat separation in re-processed cheese,resulting in a more even fat distribution and a lower cheese melting temperature. In conclusion,the quality of ambient re-processed cheese was strongly related with fat separation characteristics of the cheese,and the compound emulsifiers could effectively control fat separation during the storage of cheese,thereby improving the quality of the cheese.
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