APPLICATION OF ANIONIC EMULSIFIERS FOR INCREASE OF HARDNESS OF THE MELTED CHEESES WITH MAINTENANCE OF DRY MATTERS

摘要

The invention relates to the use of at least one anionic emulsifier, in particular a monoglyceride esterified with an organic acid or an ester of a lactic acid esterified with fatty acids, in the preparation of a processed cheese product with a solids content ( 40 %, for increasing the firmness of said processed cheese product. The invention also relates to processed cheese products with a solids content ( 40 % and comprising an anionic emulsifier, and also to a method for the production of such processed cheese products.