Effect of Two-Stage Water Addition on Consistency of Processed Cheese: Physicochemical, Mechanical, Thermal, and Organoleptic Approach

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60162694%3AG42__%2F26%3A00564494" target="_blank" >RIV/60162694:G42__/26:00564494 - isvavai.cz</a>

Result on the web

<a href="http://www.mdpi.com/journal/foods" target="_blank" >http://www.mdpi.com/journal/foods</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/foods14081361" target="_blank" >10.3390/foods14081361</a>

Result language

angličtina

Original language name

Effect of Two-Stage Water Addition on Consistency of Processed Cheese: Physicochemical, Mechanical, Thermal, and Organoleptic Approach

Original language description

The current study investigated the impact of two-stage water addition on the selected properties of processed cheese (PC). In particular, the above-mentioned novel approach involved adding water in two stages during the PC manufacturing process. The effects of this process on the physicochemical, viscoelastic, textural, tribological, thermal, and organoleptic properties of PC were evaluated. For all examined PC samples, the elastic modulus consistently dominated over the viscous modulus (G′ > G″) across the entire frequency range. Moreover, it was observed that a smaller amount of initial water addition during the melting process resulted in a slight increase in the values of both viscoelastic moduli. The control sample exhibited the lowest lightness values, while it also showed the highest level of yellow coloring, suggesting that the two-stage addition of water affected the color of the PC samples. The results showed that the two-stage addition of water significantly influenced the physicochemical, viscoelastic, textural, tribological, thermal, and organoleptic properties of PC, leading to a modified texture, and thermal stability. Moreover, firmer PC products were obtained when a greater initial water level (first dosage; in the range of 60 to 90%) was utilized. This study could provide valuable information on the development of high-quality PC products with tailored functional properties, which can be important for the dairy industry.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

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Continuities

V - Vyzkumna aktivita podporovana z jinych verejnych zdroju

Publication year

2025

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

FOODS

ISSN

—

e-ISSN

2304-8158

Volume of the periodical

14

Issue of the periodical within the volume

8

Country of publishing house

CH - SWITZERLAND

Number of pages

21

Pages from-to

1361

UT code for WoS article

001476442400001

EID of the result in the Scopus database

2-s2.0-105003540178