Q.53
Emulsifying salts are added in processed cheese to
- 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
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