In contrast with the traditional method of cheese processing, where Ca breaks down from the protein chain and protein is peptized,
a new technology has been elaborated, during which cheese is dispersed without phosphate-containing processing salt, when
the gel is formed by plant hydrocolloids.
Raw material of constant composition was processed with a phosphate-containing salt or in the presence of hydrocolloids. Thermodynamic
processes occurring during the processing and in the end-products were examined by an ultra-sensitive micro DSC method. The
structures of end-products were also investigated by electronmicroscopy.
The temperature ranges of the endothermal processes indicating the transformations of protein and hydrocolloids can be distinguished:
81-90C for peptization processing and 61-72C for processing without peptization. The differences are less in the end-products:
75-87C in traditional processed cheese and 68-74C in processed cheeses made without peptization. In contrast with the spongy
structure of traditional processed cheeses consisting of peptized proteins, processed cheeses made without peptization involve
structure-forming elements created by the interaction of linear macromolecules of hydrocolloids and cheese proteins.