Colloidal stability of Camembert and Cheddar cheese feeds in the absence of emulsifying salts

Ipek Altay, Denise Felix Da Silva, Rodolphe Marie, Jens J. Sloth, Mohammad Amin Mohammadifar*

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

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To eliminate emulsifying salts (ES) from cheese powder production, it is essential to understand destabilisation behaviour of cheese feeds without any additives. In this study, cheese feeds of two most used cheeses in cheese powder production were prepared in the absence of emulsifying salts. Colloidal stability of cheese feeds as well as the possible destabilisation causes linked to cheese properties were investigated. Both feeds showed a rapid destabilisation with different separation behaviour. Camembert feed showed better colloidal stability, which was associated with higher component recovery (e.g., fat, protein) and higher viscosity. The presence of colloidal calcium was associated with the poor stability of Cheddar feed, while extensive proteolysis in Camembert cheese affecting protein functionality is suggested to be an important destabilisation factor for Camembert feed.
Original languageEnglish
Article number105678
JournalInternational Dairy Journal
Number of pages8
Publication statusPublished - 2023


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