Influence of the melt holding time on fat droplet size and the viscoelastic properties of model spreadable processed cheeses with different compositions

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60077344%3A_____%2F21%3A00554490" target="_blank" >RIV/60077344:_____/21:00554490 - isvavai.cz</a>
Alternative codes found
RIV/60162694:G42__/21:00556286 RIV/70883521:28110/21:63527461
Result on the web
<a href="https://www.sciencedirect.com/science/article/pii/S0958694620302508?via%3Dihub" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0958694620302508?via%3Dihub</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.idairyj.2020.104880" target="_blank" >10.1016/j.idairyj.2020.104880</a>

Result language
angličtina
Original language name
Influence of the melt holding time on fat droplet size and the viscoelastic properties of model spreadable processed cheeses with different compositions
Original language description
Spreadable processed cheese (SPC) samples, with 30 and 40% (w/w) dry matter (DM) and 30, 40 and 50% (w/w) fat in dry matter (FDM), were produced with nine individual melt holding times (between 0 and 10 min) and stored for 30 days. Milk fat droplet size and viscoelastic properties were determined. In general, longer holding times resulted in decreased diameter of the milk fat droplets in all tested SPC samples. Furthermore, the size of the milk fat droplets decreased with increasing DM content and decreasing FDM content. Furthermore, for most of the produced SPCs, with the progress of the storage time, the G* values decreased over the first 2 or 3 min (of the applied holding time). In addition, prolonging the holding time and storage period resulted in an increase of the samples G* values. Increased DM content and decreased FDM content in SPC samples resulted in increased G* values. (C) 2020 Elsevier Ltd. All rights reserved.
Czech name
—
Czech description
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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
10603 - Genetics and heredity (medical genetics to be 3)

Project
Result was created during the realization of more than one project. More information in the Projects tab.
Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2021
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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