Microstructure and textural and viscoelastic properties of model processed cheese with different dry matter and fat in dry matter content
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60077344%3A_____%2F17%3A00479006" target="_blank" >RIV/60077344:_____/17:00479006 - isvavai.cz</a>
Alternative codes found
RIV/70883521:28110/17:63516602
Result on the web
<a href="http://dx.doi.org/10.3168/jds.2016-12120" target="_blank" >http://dx.doi.org/10.3168/jds.2016-12120</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.3168/jds.2016-12120" target="_blank" >10.3168/jds.2016-12120</a>
Alternative languages
Result language
angličtina
Original language name
Microstructure and textural and viscoelastic properties of model processed cheese with different dry matter and fat in dry matter content
Original language description
The aim of this work was to examine the effect of a different dry matter (DM) contents (35 and 45% wt/wt) and fat in DM contents (40 and 50% wt/wt) on the textural and viscoelastic properties and microstructure of model processed cheeses made from real ingredients regularly used in the dairy industry. A constant DM content and constant fat in DM content were kept throughout the whole study. Apart from the basic chemical parameters, textural and viscoelastic properties of the model samples were measured and scanning electron microscopy was carried out. With increasing DM content, the rigidity of the products increased and the size of the fat globules in the model samples of the processed cheeses decreased. With increasing fat in DM content, the rigidity of the processed cheeses decreased and the size of the fat globules increased.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21100 - Other engineering and technologies
Result continuities
Project
<a href="/en/project/LM2015062" target="_blank" >LM2015062: National Infrastructure for Biological and Medical Imaging</a><br>
Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2017
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Journal of Dairy Science
ISSN
0022-0302
e-ISSN
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Volume of the periodical
100
Issue of the periodical within the volume
6
Country of publishing house
US - UNITED STATES
Number of pages
8
Pages from-to
4300-4307
UT code for WoS article
000401783800014
EID of the result in the Scopus database
2-s2.0-85017118330