Physical and biophysical of processed cheese

Processed cheese is a product that gain from mixture of several kind Natural cheese with different degrees ripening, this product gain with help of proper emulsifying agents. just as the investigation of results shows, the Emulsifiers salts have significant effect on Rheological, organoleptical and physicochemical of processed cheese. In this study, the effects of three kinds of Emulsifieres salts such as C1 (monophosphate sodium, mono citrate sodium, Hexa metaphosphat sodium), C3 (monophosphate sodium and mono citrate sodium) and C7 (mono citrate sodium, Hexa meta phosphate sodium) in three different concentration %3, %2. 5, %2 measured. In this investigation these measurements has done on rheological characteristic such as firmness, hardness, adhesiveness, cohesiveness, gumminess, chewiness and springiness. Also, with adding the emulsifying agents the pH changes estimated. In this design the processed cheese produced with mixture of two kind of feta and Light van chesse with respect of 50:30:20. The gaining data of factorial trail analyzed in design. The findings show that the emulsifiers salts have significant effects on rheological effect of processed cheese. Among these three kinds emulsifiers, the C1 type has most effect on Firmness, Hardness, cohesiveness, chewiness, Gumminess and springiness indications. So that the mentioned characteristics increase with increase of emulsifiers salt concentration and with respect it the values of pH increase. The emulsifier type C1 has soft and adhesive texture. We observed the high indicator of adhesive with emulsifier C7. The results showed that for producing processed sliceable and spreadable cheese we can use C1(3%), C7(2%) emulsifier.