FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (8): 321-325.doi: 10.7506/spkx1002-6630-201308069

Previous Articles    

Optimization of Emulsification Salt Formulation for Preparing Cheese by Response Surface Methodology

CHEN Ling,LIU Hui-ping   

  1. Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
  • Received:2011-12-16 Revised:2013-01-22 Online:2013-04-25 Published:2013-05-07
  • Contact: liuhuiping E-mail:liuhuiping111@163.com

Abstract: Single-factor tests, central composite design (CCD) and response surface methodology (RSM) were used to optimize the emulsification salt formulation for preparing cheese. The results of single-factor tests showed that sodium citrate, sodium polyphosphate and sodium pyrophosphate had an obvious emulsification effect on cheese preparation. Three significant factors were made by the steepest ascent design (SAD) to approach the maximum response area and then optimized by CCD and RSM. The optimal formulation was composed of 2.0% sodium citrate, 0.20% sodium polyphosphate and 0.37% sodium pyrophosphate (on the basis of the weight of natural cheese). Under the optimal formulation, the peptization coefficient was 62.15%, which was close to the predicted value. Therefore, RSM can provide a reliable process for optimizing emulsification salt formulation for preparing cheese.

Key words: cheese preparation, emulsification salt, peptization coefficient, response surface methodology

CLC Number: