Abstract The functional properties of polymerised whey proteins may be similar to those of emulsifying salts; they are able to thicken the cheese mass, bonding the ingredients due to the ability to emulsify fat and high water absorption. The objective of this study was to examine the effect of polymerised whey protein isolate as emulsifying salts replacer on textural, rheological and meltability properties of acid casein model processed cheeses. Partial replacement of emulsifying salts with polymerised whey protein isolate (0.2–0.4% WPI) increased textural features and viscosity; however, higher WPI concentrations decreased hardness and adhesiveness. The highest initial values of storage and loss moduli were noted at 0.4% WPI concentration, which was correlated with the highest hardness and adhesiveness. All samples tested were characterised by good meltability (Schreiber test number > 4). Moreover, replacement of emulsifying salts with polymerised WPI improved the spreadability of processed cheeses.

中文翻译：

---

用聚合乳清分离蛋白替代乳化盐对酸性酪蛋白模型加工奶酪的质地、流变学和融化特性的影响

摘要 聚合乳清蛋白的功能特性可能与乳化盐相似；由于具有乳化脂肪的能力和高吸水性，它们能够使奶酪块变稠，粘合成分。本研究的目的是检查聚合乳清分离蛋白作为乳化盐替代物对酸性酪蛋白模型加工奶酪的质地、流变学和可熔性的影响。用聚合乳清分离蛋白（0.2–0.4% WPI）部分替代乳化盐，增加了质地特征和粘度；然而，较高的 WPI 浓度会降低硬度和粘合性。在 0.4% 的 WPI 浓度下记录了最高的储存和损耗模量初始值，这与最高的硬度和粘合性相关。所有测试的样品都具有良好的可熔性（Schreiber 测试数 > 4）。此外，用聚合 WPI 代替乳化盐改善了加工奶酪的涂抹性。