The aim of the study was to investigate the effect of potassium-based emulsifying salts (ES; 2% wt/wt concentration) with different phosphate chain lengths (dipotassium hydrogenphosphate [K2HPO4; DKP], tetrapotassium diphosphate [K4P2O7; KTPP], pentapotassium triphosphate [K5P3O10; TKPP]) on the physicochemical, viscoelastic, textural, tribological, thermal, and sensory properties of processed cheese (PC; 40% wt/wt DM, 50% wt/wt fat in DM) during a 60d storage period (6°C ± 2°C). On the whole, the hardness of all PC samples increased with the increasing chain length of ES (DKP < TKPP < KTPP) and the prolonging storage period. Moreover, the hardness results were in accordance with those of the rheological analysis. All PC samples exhibited a more elastic character (G' > G″; tan δ < 1). The type of potassium-based ES affected the binding of water into the structure of the PC. Furthermore, the study confirmed that the manufactured PC received optimal sensory scores, without any excessive bitterness. It could be concluded that the type of applied ES and storage length affected the functional properties of PC. Finally, the information provided in this study could serve as a tool for the dairy industry to help appropriately select potassium-based ES for PC manufacture with desired properties.

Department of Environmental Protection Engineering Tomas Bata University in Zlin Faculty of Technology 760 01 Zlin Czech Republic

Department of Food Technology Faculty of Technology Tomas Bata University in Zlin 760 01 Zlin Czech Republic

Regional Research Centre CEBIA Tech Faculty of Applied Informatics Tomas Bata University in Zlin 760 01 Zlin Czech Republic

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