What are
Sottilette® are a type of "melted cheese" invented and marketed by "Kraft Foods", a well-known American company.
Production
As mentioned above, the Sottilette® are a type of "melted cheese". This category of dairy products is based on the recycling of various dairy products considered defective or close to expiry and therefore NOT otherwise marketable. The composition of the slices® depends on the nature of the raw material and the manufacturing parameters applied; for example, the Sottilette® can be produced starting from a single cheese or a mixed mixture of dairy products, with or without the integration of curds, butter, margarines, milk powders, whey and anhydrous proteins.
The Sottilette® are distinguished (like all processed cheeses) from other dairy products by virtue of their "high" solubility "; this characteristic is conferred by the" use of melting salts that cancel the casein lattice, allowing the proteins to hydrate and complex into pastes. homogeneous. The management of this process distinguishes melted cheeses spreadable (cheeses) from the slices® (more consistent but always fusible).
The various types of slices® are obtained by adjusting the chemical-physical processes that occur during the production cycle; these are:
- Separation of calcium from casein proteins
- Hydrolysis of peptide complexes and protein dispersion
- Hydration and increase in the volume of colloidal particles
- Buffering of acid pH
- Structuring for cooling.
The production cycle of the slices® takes place in an automated way. Dairy products, water and melting salts (citrates and sodium polyphosphates) are added to a large container; the mixture is then mixed and heated with stirring of the compound (at 75-100 ° C, up to a maximum of 120 ° C by means of injection or steam heat exchangers). This process generates "a" food emulsion "in which the casein lattice keeps water, lipids and minerals uniformly dispersed. In the absence of the melting salts, the dough of the slices® would separate into: water, fat and casein aggregates with an elastic consistency and chewy (as happens at home level when melting traditional cheeses); on the contrary, the fusion salts allow the partial replacement of the reticular calcium with sodium (originating the sodium caseinates) and confer the solubility and hydration to the caseins (stability of the emulsion). The quantity and the sodium / phosphorus ratio of the salts used in the "dough of the Sottilette® varies considerably according to the raw material and the pH of the dough; the latter, to obtain a good result, should be between 5.6 and 5.7. As regards the choice of melting salts for the slices®, taking into consideration that everything depends on the raw material used, it follows a very precise logic: the use of citrates in the absence of polyphosphates allows to maintain a stringy consistency, high molecular weight polyphosphates are suitable for determining a high density, while low or medium molecular weight polyphosphates confer a low consistency.
The national legislative regulation requires NOT to exceed a quantity of melting salts equivalent to 3% of the total, of which a maximum of 1.5% must consist of phosphates and polyphosphates. minimum of lipids equal to 35% of dry matter.
In addition to choosing the right blend, adjusting the pH and finding the appropriate quantity of added melting salts, to increase the consistency of the slices it is also possible to increase the cooling time of the food. from nisin (produced by Streptococcus lactis) as a preventive antibiotic for butyric bacteria.
Nutritional characteristics
Let's start by specifying that the Sottilette® are foods that contain considerable quantities of food additives; among these, we remember above all the fusion salts: polyphosphates sodium and potassium, e citrates sodium and potassium; there is no shortage of antibacterials (nisin And sorbic acid), antifungals (natamycin), antioxidants (ascorbic acid), tampons (disodium pyrophosphate), anti-caking agents (colloidal silica) etc. Reference legislation: U.E. D.M. February 27, 1996. This wide range of additives, in addition to witnessing a remarkable processing of the raw material, in predisposed subjects can cause some allergic reactions of considerable entity.
The Sottilette®, as cheeses, are characterized by a fairly high energy intake; there are different types, which is why the following description will focus on the more "traditional" foods, excluding light, creamy, stringy, etc.
Sottilette® are NOT suitable foods for the diet against overweight.
Specifically, the caloric density of the slices® is mainly given by fats which, although present in smaller quantities than proteins, boast a "higher energy importance; NB. There are also few simple carbohydrates (lactose which makes them unsuitable for the diet against l "intolerance to this sugar). The prevalence of the fatty acids of the slices® is of the saturated type, an aspect which, associated with the moderate cholesterol content, precludes their use in the diet of those suffering from hypercholesterolemia.
The Sottilette® are rich (because they are added) in calcium, but the presence of high quantities of phosphorus could compromise their absorption and metabolic destination for bone turnover; moreover, the high concentrations of sodium make the Sottilette® unsuitable for the "diet" hypertensive.
The slices contain good concentrations of vitamin B2 (riboflavin) and vit. A (retinol and retinol equivalent).
Bibliography:
- Milk chemistry and technology - C. Corradini - New techniques - page 217: 218
- Microbiology and dairy tactics-casearia. Quality and safety - G. Mucchetti, E. Neviani - New techniques - pag. 389
- Milk science - C. Alais - New techniques - pages 646: 648
- The consumer's guide - D. Galiazzo - Deagostini - page 433.
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