Q1. Emulsifying salts are also called as _______.

1. Melting salts
2. Chelating salts
3. Citric salts
4. Both A and B

ANSWER: D. Both A and B

• Explanation – Emulsifying salts (ES), also known as “melting salts” or “chelating salts,” are Na, K, or Ca salts of citrate or phosphates (short or long chained) that are primarily employed in the production of processed and counterfeit cheeses. By assisting the emulsification of milk/vegetable fat in the protein matrix, this ingredient aids in the formation of food structure and has a good impact on melting qualities. They help process cheese melt uniformly and have an impact on the physical, chemical, and microbiological quality of the finished product.

READ MORE – Food Science & Technology Quiz (23-03-2022)

Q2. _______ is formulated to have higher milk fat and moisture content so that it has the property to ‘spread’ during food applications.

1. Processed cheese spread
2. Cottage cheese
3. Cheddar cheese
4. Cheese slice

ANSWER: A. Processed cheese spread

• Explanation – To make ‘processed cheese (PC)/processed cheese spread (PCS),’ ripened cheeses of various ages are blended in a specified proportion and processed in the presence of ES. The PCS is designed to have a larger milk fat and moisture content, allowing it to’spread’ during food applications. PC or PCS is made by combining shredded natural cheeses of various varieties and maturities with emulsifying salt, adding water, salt, and milk fat, and heating the mixture (80-85 C/4-8 min) with steady agitation until a homogenous mass is achieved.

READ MORE – Food Science & Technology Quiz (17-04-2022)

Q3. _____ also referred to as ‘imitation cheeses’ are the products made out of dairy, partial dairy or even non-dairy ingredients, that tend to resemble a particular cheese variety.

1. Processed cheese
2. Cheese analogues
3. Cottage cheese
4. All of the above

ANSWER – B. Cheese analogues

• Explanation: ‘Cheese analogues,’ often known as ‘imitation cheeses,’ are products created from dairy, partially dairy, or non-dairy ingredients that mimic a certain cheese kind. Mozzarella, cream cheese, and process cheese are examples of analog cheeses. Dry ingredients (e.g., rennet/acid casein or caseinates, common salt, starch, cheese flavor) are blended in an aqueous solution of ES, then heat processed (80-82 C/3-5 min) with simultaneous inclusion of vegetable or dairy fat. The pH of the cheese analogue is adjusted with a suitable acid (in solution form).

READ MORE – Food Science & Technology Quiz (02-04-2022)

Q4. ______ are preferred in ‘block type cheese’ and ‘sliceable cheeses’.

1. Citrates
2. Phosphates
3. Condensed phosphates
4. Long chain polyphosphates:

ANSWER: A. Citrates

• Explanation:  Citrates are citric acid salts, such as tri-sodium citrate (TSC), that are favoured in “block type” and “sliceable” cheeses. Citrates are very soluble and have a good ability to dissolve proteins. They contribute to processed cheese’s lengthy, elastic shape; the cheese’s structure remains strong and hefty. Citrates have a few drawbacks, including a lack of creaming, a lack of bacteriostatic effect, and the potential of sandiness and mottling in cheese.

READ MORE – Food Science & Technology Quiz (02-02-2022)

Q5. Applying an appropriate mixture of ES causes an increase of the cheese blend pH from 5.0–5.5 up to?

1. 5.6-5.9
2. 4.5-4.8
3. 6-6.3
4. 1.3-1.6

ANSWER: A. 5.6-5.9

• Explanation – Due to its buffering ability, ES increases the pH of the cheese blend from 5.0–5.5 to 5.6–5.9. It also adds to pH stabilization by increasing the pH. The negative charges on the para-caseinate boost the ES’s calcium-masking ability as the pH rises, enabling a simultaneous increase in para-casein hydration and solubility, as well as the development of a stable product.

READ MORE – Food Science & Technology Quiz (22-05-2022)

Connect with us on LinkedIn for future updates – Click here