Wednesday, November 30, 2011
There are some crystals in my processed cheese, are they phosphates?
Yes, it’s possible. Crystal formation in process cheese can be due to formation of lactates, tyramine, and various DSP hydrates (most likely DSP. 12 H2O). We could help to identify if the crystals are phosphates. Conditions like high cheese pH (above 6.2), low storing temperatures and low water content will favor DSP crystal growth. Better pH controlling and avoiding excessive water evaporation during processing will minimize the crystal formation during storage.