We get acquainted with the use of sodium citrate in yogurt and cheese. Sodium citrate is a crystalline salt that is found naturally in citrus fruits. Produced from a chemical reaction during the fermentation of citric acid, these white crystals have a salty, slightly sour taste that is often used as a flavoring agent for a variety of foods. In fact, acidic substances play different roles in the production of dairy products. Citric acid and sodium citrate are also used in these products for emulsion, buffer, flavor enhancement and texture creation. Sodium citrate can prevent a dairy product from spoiling and is also used as an emulsifier for oils in the cheese production process Applications of trisodium citrate.
Sodium citrate in yogurt and cheese is a milk-based fermented product and is very popular all over the world due to its nutritional properties. However, acid-induced milk gels often have tissue defects such as low strength (brittle structure) and synergy (low water holding capacity) during storage or due to mechanical damage, which greatly reduces their sensory properties. . Therefore, the production of acid-induced milk gels with greater strength and water holding capacity is an important issue. Sodium citrate appears to be used as a flavoring agent to improve tissue properties and reduce yogurt separation. Sodium citrate is currently an authorized ingredient in flavored yogurt and other dairy desserts.
Sodium citrate has a long history of using dairy products such as processed cheese and is used in almost every type of cheese. To better understand the function of sodium citrate in a cheese sauce, we must first understand the molecular structure of the cheese and what happens when it melts. Think of cheese as a three-part network of fat, calcium, and casein. Calcium acts as a glue that binds proteins together, but these proteins do not otherwise bind to fat. We have to use some chemical tricks to keep the fat in the cheese, one of which is to use sodium citrate. Because sodium citrate is a strong emulsifying salt, it is a common ingredient in pasteurized processed cheese products. Sodium is an element found in Velveeta, cheddar and nacho cheeses, which makes these cheeses melt well. You can make your ultra-soft cheese sauces by adding sodium citrate. It is very easy to use. Just add it to the liquid and then put the cheese on the heat and strain it.
Reduces the acidity of cheese. Dissolves the proteins in the cheese and prevents it from separating into an undesirable consistency. Creates a smooth, creamy texture and the cheese becomes smooth. Allows the cheese texture to cool and reheat, preparing for molding or cutting.
Sodium disperses and hydrates easily at any temperature, but dissolves faster and more easily as it heats up.
It is usually used in a ratio of 2.0% to 3.0% of the total liquid plus the weight of the cheese. Today, a slice of American Kraft cheese contains milk, whey, milk fat, calcium phosphate, salt, sodium citrate, sodium phosphate, sorbic acid, enzymes, anato extract and vitamin D3.