Potassium-based emulsifying salts in processed cheese: A rheological, textural, tribological, and thermal approach.

The aim of the study was to investigate the effect of potassium-based emulsifying salts (ES; 2% wt/wt concentration) with different phosphate chain lengths (dipotassium hydrogenphosphate [KHPO; DKP], tetrapotassium diphosphate [KPO; KTPP], pentapotassium triphosphate [KPO; TKPP]) on the physicochemical, viscoelastic, textural, tribological, thermal, and sensory properties of processed cheese (PC; 40% wt/wt DM, 50% wt/wt fat in DM) during a 60d storage period (6°C ± 2°C). On the whole, the hardness of all PC samples increased with the increasing chain length of ES (DKP < TKPP < KTPP) and the prolonging storage period. Moreover, the hardness results were in accordance with those of the rheological analysis.

The effect of homogenization and addition of polysaccharides on the viscoelastic properties of processed cheese sauce.

This study was conducted to determine the effect of 1-stage homogenization (OSH) and 2-stage homogenization (TSH) and the addition of polysaccharides [κ-carrageenan (CR) or furcellaran (FR) at levels ranging from 0.000 to 1.000% (wt/wt)] on the physicochemical, viscoelastic, and mechanical vibration damping properties of processed cheese sauces (PCS) after 30 d of storage (6 ± 2°C).

Biofilm Formation Reduction by Eugenol and Thymol on Biodegradable Food Packaging Material.

Biofilm is a structured community of microorganisms adhering to surfaces of various polymeric materials used in food packaging. Microbes in the biofilm may affect food quality. However, the presence of biofilm can ensure biodegradation of discarded packaging.