Abstract This study focussed on the dependence on different emulsifying salt ternary mixture composition [disodium hydrogenphosphate (DSP), tetrasodium diphosphate (TSPP), sodium salt of polyphosphate (P20; number of phosphate units in the chain ≈20), trisodium citrate (TSC)] of hardness and gel strength of spreadable processed cheese (PC) manufactured from Cheddar and white brined cheeses. All PC samples were stored for 60 days (6 ± 2 °C). The hardest PC and samples with the highest gel strength were those produced from DSP and TSPP in a ratio 1:1. The hardness of all examined samples increased with the extending storage period, whilst their hardness and gel strength decreased with the rising maturity degree of the raw material utilised. Furthermore, higher values of gel strength were reported for the PC samples produced with Cheddar cheese in comparison with those made from white brined cheese.

中文翻译：

---

不同成熟度的切达干酪或白色盐渍干酪对加工干酪稠度的影响：一项比较研究

摘要 本研究重点研究了不同乳化盐三元混合物组成[磷酸氢二钠(DSP)、二磷酸四钠(TSPP)、多磷酸钠盐(P20；链中磷酸单元数≈20)、柠檬酸三钠(TSC)的依赖性。 ] 由切达干酪和白色盐渍干酪制成的可涂抹加工干酪 (PC) 的硬度和凝胶强度。所有 PC 样品均储存 60 天 (6 ± 2 °C)。最硬的 PC 和凝胶强度最高的样品是由比例为 1:1 的 DSP 和 TSPP 生产的样品。所有被测样品的硬度随着储存期的延长而增加，而它们的硬度和凝胶强度随着所用原材料的成熟度的升高而降低。此外，