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Food Science and Technology QUESTION #5951
Question 1
The purpose of adding citric acid or sodium citrate to processed cheese is to:
  • Act as a preservative
  • Act as emulsifying salts that chelate \(\text{Ca}^{2+}\) from the casein-calcium-phosphate matrix, breaking protein-protein interactions and creating a smooth homogeneous melt ('creaming of casein')✔️
  • Provide a sour flavor
  • Reduce the \(\text{pH}\) to below \(4.6\) for antimicrobial safety
Correct Answer Explanation
Emulsifying salts in processed cheese function by \(\text{Ca}^{2+}\) chelation — they sequester \(\text{Ca}^{2+}\) from the casein network, breaking calcium bridges, dispersing casein proteins, and allowing them to re-hydrate and form a stable protein-fat emulsion when heated.