Functionality of salts used in processed cheese manufacture

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60162694%3AG42__%2F23%3A00558079" target="_blank" >RIV/60162694:G42__/23:00558079 - isvavai.cz</a>
Alternative codes found
RIV/70883521:28110/22:63558378
Result on the web
<a href="https://www.sciencedirect.com/book/9780128214459/processed-cheese-science-and-technology" target="_blank" >https://www.sciencedirect.com/book/9780128214459/processed-cheese-science-and-technology</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/B978-0-12-821445-9.00011-X" target="_blank" >10.1016/B978-0-12-821445-9.00011-X</a>

Result language
angličtina
Original language name
Functionality of salts used in processed cheese manufacture
Original language description
The aim of the chapter was to explain the importance of emulsifying salts during processed cheese production. Firstly, the principles of emulsifying salts action in the system or processed cheese were described. In particular, the phase of ion exchange and liberating of caseins and their action in the process of water hydration and fat emulsification were described. Hence, the formation of new protein matrix during so called “creaming phase” was explained. The chapter was focused especially on phosphate- and citrate-based emulsifying salts. Moreover, the role of solely used phosphates and citrate (sodium salts) was explained. Additionally, the more complicated systems of binary and ternary mixtures of phosphates and/or citrates were also described. Legislative aspects of emulsifying salts used were taken into account, too. At the end of the chapter, the possibility of traditional emulsifying salts substitution was described and four possible approaches were presented.
Czech name
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Czech description
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Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2022
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Book/collection name
Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations.
ISBN
978-0-12-821445-9
Number of pages of the result
30
Pages from-to
147-176
Number of pages of the book
510
Publisher name
Woodhead Publishing
Place of publication
Cambridge, MA 02139, United States
UT code for WoS chapter
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