Q53: Emulsifying salts are added in processed cheese to - Technology of Foods of Animal Origin - Food Processing Technology- ICAR JRF/SRF 2024 | Agrigyan

• Function of Emulsifying Salts in Processed Cheese:
• Colloidal Role:
• Emulsifying salts (sodium citrates, disodium phosphate, polyphosphates at $2 - 3\%$) sequester calcium from the cross-linked calcium paracaseinate network of natural cheese during cooking ($70 - 85^\circ\text{C}$).
• This transforms insoluble paracaseinate into soluble sodium paracaseinate, which acts as a powerful amphiphilic emulsifier surrounding milk fat globules and preventing oil separation (free fat formation) upon heating.
• Conclusion: Prevent free fat formation (Option 1).

Correct option: (1) Prevent free fat formation