Why does processed cheese sometimes have a soapy flavour

Soapiness is a flavour defect that occurs infrequently in processed cheese products 189 . The presence of this defect is probably due to the formation of soaps such as sodium palmitate or potassium oleate as a result of the interaction of the cations of emulsifying salts (e.g. Na+, K+) and medium to long chain fatty acids. The formation of these compounds is favoured by the high pH and high temperature during cheese processing. Their perception will depend on the pH of the processed cheese, the...

Introduction what are analogue cheeses

Analogue cheeses (ACs) are substitutes or imitations of natural cheeses 83 or processed cheeses 189 that are manufactured by blending various edible oils fats, proteins, other ingredients and water into a smooth homogeneous blend with the aid of heat, mechanical shear and emulsifying salts. ACs were developed in the USA in the early 1970s, the main impetus being the desire to generate cheap cheese substitutes for use in the industrial and catering cheese sectors. ACs may be classified as...