Emulsifying salt as a risk factor effecting keepability and microbiological safety of processed cheese

The study was carried out with the aim to assess effects of the emulsifying salts including ortho- and polyphosphates as well as addition of the long chains polyphosphates to phosphates on the quality and keepability of processed cheese. It was found that the kind of the salt applied is one of the important factors determining level of microbiological risks at processed cheese production and storage.

processed cheese, emulsifying salts, citrates, phosphates, long chain polyphosphates, spore microorganisms, quality, keepability, shelf life