Effects of stabilizers on processed cheese products

Abstract

The article is devoted to application of stabilizers at the processed cheese products manufacturing. The author gives information about characteristics of different stabilizers (solubility in water, gel formation, pH, moisture binding ability) that allow to choose relevant stabilizers for production scheme. Role of stabilizers is evaluated due to results of investigation aimed at establishing their effects on cheese product. It was found that application of stabilizers improves taste and consistency of the product reducing penetration hardness. Recommended doses of stabilizers are given.