Food and Fermentation Industries >

2025 , Vol. 51 >Issue 11: 192 - 198

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040006

Effect of phospholipids on quality of processed cheese

  • FU Gui ,
  • JI Cong ,
  • CHEN Yuhua ,
  • ZHANG Shanqiang ,
  • FAN Zhenyu ,
  • SUN Yating
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  • 1(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
    2(College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China)
    3(Shanghai Dr. cheese Technology Co. Ltd, Shanghai 200040, China)

Received date: 2024-05-26

  Revised date: 2024-07-15

  Online published: 2025-06-19

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Abstract

Processed cheese is produced by blending various natural cheeses at different stages of maturation with emulsifying salts and other additives.The mixture undergoes heating, melting, and continuous emulsification to achieve a homogeneous product.In this study, the physicochemical properties and microstructure of processed cheese using texture analysis, rheometry, and scanning electron microscopy (SEM) were characterized to investigate the influence of phospholipids on its quality characteristics.The findings indicated that phospholipids notably enhanced the melting properties, hardness, and chewiness of reconstituted cheese by modifying the emulsification process (P<0.05).Phospholipids and proteins could reduce the elasticity and viscosity of cheese through hydrogen bonding and hydrophobic interactions.Microstructurally, phospholipids decreased the formation of protein voids and promoted a more uniform dispersion of fat globules, resulting in a dense mesh structure that alters the water distribution within the cheese.In conclusion, the addition of phospholipids to processed cheese significantly impacts its emulsification properties, functional attributes, and microstructure.These findings offer valuable insights for optimizing the production process of processed cheese and enhancing overall product quality.

Key words： phospholipids; processed cheese; physicochemical properties; microstructure; functional properties

Cite this article

FU Gui , JI Cong , CHEN Yuhua , ZHANG Shanqiang , FAN Zhenyu , SUN Yating . Effect of phospholipids on quality of processed cheese[J]. Food and Fermentation Industries, 2025 , 51(11) : 192 -198 . DOI: 10.13995/j.cnki.11-1802/ts.040006

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