Combined effect of ultrasonication and ohmic heating on protein functionality of Cheddar cheese

In cheese powder production, achieving stable cheese emulsion for spray drying is often facilitated using calcium sequestering salts (CSS), promoting protein hydration and emulsification. However, demand for clean-label products necessitates exploring alternative methods to produce a stable cheese feed. Technologies such as ultrasound and ohmic heating, which are promising in modifying milk proteins, offer a potential solution. Therefore, this study aimed to explore the combined effect of ultrasound and ohmic heating on the structure of para-casein matrix in Cheddar cheese. The application of ultrasound promoted protein-mediated fat stabilization, indicating improved emulsifying functionality of para-caseins. SDS-PAGE results further supported the sonication-induced alterations in protein interactions. The overall influence of ohmic heating was less pronounced, with slightly higher mineral solubilization compared to the control sample. These findings highlight the potential of these technologies to reduce or eliminate the need for CSS additives in cheese powder production.