Emulsifiers in Processed Cheese

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Grand Canyon University *

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Chemistry

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Feb 20, 2024

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Experiment 16B Emulsifiers in Processed Cheese Lab Group Partners: Aubree Moritz, Isabella Mendez, Kiley Roetcisoender, Date 01/24/2024 Safety  Use sanitation guidelines for food preparation.  Do not taste the cheese. Purpose Period Wednesday 8:30 American cheese slices are an example of processed cheese. Processed cheese is made by shredding aged cheeses and melting them with emulsifiers. The emulsifiers keep the fat from separating from the solids, giving the processed cheese a smoother melting quality. This quality is preferred when using cheese in such foods as cheeseburgers and macaroni and cheese. In this experiment, you will compare processed cheese prepared with various amounts of the emulsifier sodium phosphate (Na 2 HPO 4 ). Equipme nt grater electronic balance double boiler thermometer large spoon muffin pan knife cookie sheet wax pencil Procedur e Supplies 100 g Cheddar cheese sodium phosphate (Na 2 HPO 4 ) foil baking cup 1. Grate and mass 100 g of cheese. Place it in the top of a double boiler. 2. Mass the assigned amount of Na 2 HPO 4 and add it to the cheese in the double boiler. Control: no Na 2 HPO 4 is added Variation 1: 0.5 g Na 2 HPO 4 Variation 2: 1.0 g Na 2 HPO 4 Variation 3: 2.0 g Na 2 HPO 4 Variation 4: 4.0 g Na 2 HPO 4 3. Heat the cheese mixture to 66°C (150°F). Do not stir with the thermometer. Stir gently with a large spoon. 4. Pour the cheese mixture into a foil-lined muffin cup. Set aside to cool until firm. 5. Preheat the oven to 350°F. 6. When the cheese is set, remove the foil baking cup and slice the cheese in half. Observe and record any differences in appearance of the interiors of the five samples. 7. Lay half of each cheese variation, cut side down, on a cookie sheet or piece of foil on a cookie sheet. Label each variation with a wax pencil. Place the cookie sheet in the preheated oven. Open the oven and examine the cheese every 60 seconds. Record differences in melting characteristics of the samples.

(Continued) Copyright by Goodheart-Willcox Co., Inc. Chapter 16 Additives: Producing Desired Characteristics in Food 213

Pre-Lab Purpose: The purpose of this lab was to observe and identify the differences of cheese with different amounts of the emulsifier, sodium phosphate and see the differences when cooking the cheese. Procedure Summary: In this procedure we added more grams of emulsifier to each variation of cheese. Then we melted the cheese with the emulsifier to observe the different appearances of the cheese at each minute and concluded that the control melted together, while the variation with the most emulsifier stayed curd like and less oily. In the final procedure of heating and cooling in the oven, we identified that the best cheese to cook with was variation 2 because of its consistency and texture. Lab Data Control Variation 1 Variation 2 Variation 3 Variation 4 Appearance of interiors after heating and cooling Melted, took the longest to melt, not oily, consistent in the shredded form Melted well, consistent texture, melted evenly, no oil Held structure, Oily, didn’t really melt Held structure, Oily, didn’t really melt Grainy, Oily, didn’t really melt Melting characteristics— 1 minute Slightly melted, still taking the shredded form Still slightly melted, still has the shredded form but slightly more melted Starting to melt, still has shredded cheese consistency but more gooey Starting to melt, has a shredded cheese consistency but starting to clump together Takes a shredded cheese form/consistency, starting to clump together Melting characteristics— 2 minutes More melted, gooey consistency, starting to clump together, uniformed Starting to clump together and form a blob, gooey consistency, almost all the way melted More blobby, dense consistency, looks oiler Starting to look oily, melting faster Forming a blob, but can still see the shredded pieces, odd blobby texture Melting characteristics— 3 minutes Formed a uniformed gooey blob, very oily More slimy consistency, lighter in color, stickier, denser More oily separation, the cheese stuck together looked thicker and was stickier Melting faster, looking oily and not really mixing to form a uniform texture Weird blob texture, some of the shredded pieces didn’t melt properly Post-Lab Calculations Calculate how many moles of Na 2 HPO 4 were used in each variation. 0.5g sodium phosphate / 140g sodium phosphate * 1 mole = 3.57*10^-3 moles 1.0g sodium phosphate / 140g sodium phosphate * 1 mole = 7.14*10^-3 moles 2.0g sodium phosphate / 140g sodium phosphate * 1 mole = 1.43*10^-2 moles 4.0g sodium phosphate / 140g sodium phosphate * 1 mole = 2.86*10^-2 Questions 1. Which cheese sample melted fastest? Variation 2 Which cheese sample melted slowest? Variation 4

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2. Which cheese sample(s) had curd showing? Variation 4 3. Which level of Na 2 HPO 4 would you recommend for making processed cheese with the best melting qualities? Variation 2 or Variation 3 214 Principles of Food Science Lab Manual/Workbook Copyright by Goodheart-Willcox Co., Inc.