Influence of cheese ripening on rheological properties of processed cheese

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F02%3A00006886" target="_blank" >RIV/60461373:22330/02:00006886 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Influence of cheese ripening on rheological properties of processed cheese
Original language description
The objective of this work was to observe the maturity influence of the nature cheese on texture and rheological properties of the high-fat processed cheese, cooling influence on texture and rheological properties and also their changes during storage ofthe processed cheese. Processed cheese are characterised as a viscoelastic material. Loss tangent values for processed cheese showed a predominantly elastic behaviour (G´ > G´´) over the whole range of frequencies tested, thus corresponding more closel yto a true gel than to macromolecular dispersion. Linear viscoelasticity region for our samples was in range 0 - 300 Pa. The storage and loss moduli increased with increasing of frequency, but the tangent of the phase shift did not show significant changes over the frequency range. It was found out that increasing ratio of the mature raw material decreased the complex, yield stress, tangent of the phase shift and hardness of the processed cheese. It was noted that increasing ratio of the
Czech name
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Czech description
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Publication year
2002
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
Chisa 2002 - 15th International Congress of Chemical and Process Engineering
ISBN
80-86059-33-2
ISSN
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e-ISSN
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Number of pages
2
Pages from-to
105-106
Publisher name
Česká společnost chemického inženýrství
Place of publication
Praha
Event location
Praha
Event date
Aug 25, 2002
Type of event by nationality
CST - Celostátní akce
UT code for WoS article
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