Effect of calcium level of fat-free and full-fat cheese curds on the properties of processed cheese prepared therefrom with different calcium sequestering salts

The effect of calcium content of fat-free and full-fat cheese curds on soluble proteins and minerals and the rheological and textural properties of processed cheese (PC) prepared from these curds using 60, 120 or 180 mEq kg −1 of disodium phosphate (DSP), trisodium citrate (TSC) and sodium hexametaphosphate (SHMP) was studied. Levels of caseins and Ca in the water soluble extract (WSE) of PC were higher in PC prepared from low-Ca cheese curds. Levels of Ca in the WSE decreased with increasing concentration of DSP for PC from all type of cheese curds. Levels of Ca in the WSE were moderately correlated (R 2 = 0.58) with the protein content of the WSE of PC. Hardness of PC prepared with low-Ca fat-free and full-fat cheese curds was lower than that of PC prepared from their high-Ca counterparts. The melting tendency of PC followed the order SHMP < DSP < TSC.