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<p>The present study involved manufacturing processed cheese using rennet curd obtained from the retentate of ultrafiltered skim milk. Ultrafiltered rennet curd processed cheese was prepared using butter, NaCl and different emulsifying salts, viz. tri-sodium citrate, tetrasodium pyrophosphate and disodium phosphate. Ultrafiltered rennet curd processed cheese had a proximate composition comparable to the control processed cheese. The product made with tri-sodium citrate had higher soluble calcium, enhanced meltability and flowability while preventing free oil formation. No free oil was observed in ultrafiltered rennet curd processed cheese with individual emulsifying salts. Control processed cheese had less hardness and better meltability than all experimental samples. All experimental samples and control processed cheese showed viscoelastic behaviour with Gʹ &gt; Gʺ. Both the control processed cheese and the experimental sample with tri-sodium citrate showed tan δ values exceeding 1, suggesting a dominance of viscous behaviour associated with meltability. It was concluded that ultrafiltered rennet curd processed cheese with tri-sodium citrate exhibited a comparable functional, rheological and textural characteristic with control processed cheese. Further research is warranted to optimise texture through formulation and processing modifications and to conduct a comprehensive sensory evaluation of processed cheese produced from ultrafiltered rennet curd as alternatives to conventionally matured cheeses.</p>

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Processed cheese from fresh rennet curd of ultrafiltered milk: impact of emulsifying salts on functional, textural and rheological properties

  • 期刊论文

  • 发表日期：

    2026年3月16日

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  • C. T. Suresh,
  • Yogesh Khetra,
  • Chandni Dularia,
  • Sumit Arora,
  • Shamim Hossain,
  • Ganga Sahay Meena

摘要

The present study involved manufacturing processed cheese using rennet curd obtained from the retentate of ultrafiltered skim milk. Ultrafiltered rennet curd processed cheese was prepared using butter, NaCl and different emulsifying salts, viz. tri-sodium citrate, tetrasodium pyrophosphate and disodium phosphate. Ultrafiltered rennet curd processed cheese had a proximate composition comparable to the control processed cheese. The product made with tri-sodium citrate had higher soluble calcium, enhanced meltability and flowability while preventing free oil formation. No free oil was observed in ultrafiltered rennet curd processed cheese with individual emulsifying salts. Control processed cheese had less hardness and better meltability than all experimental samples. All experimental samples and control processed cheese showed viscoelastic behaviour with Gʹ > Gʺ. Both the control processed cheese and the experimental sample with tri-sodium citrate showed tan δ values exceeding 1, suggesting a dominance of viscous behaviour associated with meltability. It was concluded that ultrafiltered rennet curd processed cheese with tri-sodium citrate exhibited a comparable functional, rheological and textural characteristic with control processed cheese. Further research is warranted to optimise texture through formulation and processing modifications and to conduct a comprehensive sensory evaluation of processed cheese produced from ultrafiltered rennet curd as alternatives to conventionally matured cheeses.