EFFECT OF CALCIUM CHLORIDE ON PHYSICOCHEMICAL PROPERTIES OF PROCESSED CHEESE ANALOGUES ON THE BASIS OF MILK PROTEINS AND MILK FAT

The objective of this study was to determine the effect of calcium chloride on textural properties and meltability of processed cheese analogues produced on the basis of acid casein, whey protein preparations (50 % demineralised whey powder - DWP 50; whey protein concentrate - WPC 35; whey protein isolate - WPI), and milk fat. The texture of cheese analogues produced was analysed using a TA-XT2i Texture Analyser, by a 15 nun dia cylindrical sampler. A Textural Profile Analysis (TPA) was carried out to determine the following properties: adhesiveness, springiness, and cohesiveness of processed cheese analogues. A puncture test of processed cheese analogues was performed with the use of a TA-XT2i Texture Analyser, by a 10 nun dia cylindrical sampler. The viscosity of the processed cheese analogues was measured using a Brookfield DV II+ rotational viscometer with a Helipath Stand (F). The meltability of the processed cheese analogues was measured using a modified Schreiber test. The application of calcium chloride affected the rheological properties and meltability of the processed cheese analogues. The processed cheese analogues with WPI added were characterized by the highest hardness and adhesiveness, whereas the processed cheese analogues with the addition of WPC 35 showed the lowest hardness and adhesiveness. All the samples analyzed were characterized by high springiness. A higher amount of calcium chloride caused the springiness of analogues to increase, but it did not cause any significant changes in the springiness between successive concentrations except for the samples with WPC 35 added. With the increase in the calcium chloride concentration, the cohesiveness of the analogues with DWP 50 and WPC 35 added increased, whereas in the samples with the addition of WPI, the increase in the calcium chloride concentration did not significantly impact their cohesiveness. With the increasing calcium chloride concentration, the viscosity of the processed cheese analogues with WPI added increased, too, whereas in the case of the samples with WPC 35 and DWP 50 added, an inverse relationship was reported. All the samples analyzed were characterized by good meltability. However, with the increasing CaCl2 concentration, the meltability of the analogues with WPC 35 and DWP 50 added decreased, whereas in the case of the analogues with WPI added, it was found that their meltability improved (0.5 - 1.5 %). The understanding of the impact of individual components of the processed cheese analogues on their physicochemical properties allows for the monitoring of the texture of the final product by using an appropriate set of formulas as well as by selecting technological parameters of the process.