Microstructure and rheological properties of high fat processed cheese

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F02%3A00006887" target="_blank" >RIV/60461373:22330/02:00006887 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
čeština
Original language name
Mikrostruktura a reologické vlastnosti vysokotučného taveného sýra
Original language description
Processing markedly changes the structure of natural cheese and results in the development of new structures in processed cheese. Under the effect of melting salts, high heat and vigorous stirring, the relatively insoluble protein matrix of natural cheese is converted into a smooth a homogeneous mass of partially solubilized proteins of processed cheese. Samples of high fat processed cheese were prepared from a raw material with / without hydrocolloids. Each group of samples was again divided into two subgroups. One of these subgroups was cooled down slowly and the other one rapidly. At the end we obtained four different groups of samples. The differences between samples were studied by rheological measurement (yield point; frequency sweep test) and byconfocal scanning laser microscopy. The results and differences between samples are reported.
Czech name
Mikrostruktura a reologické vlastnosti vysokotučného taveného sýra
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
Celostátní přehlídky sýrů 2002 - Výsledky přehlídek a sborník semináře Mléko a sýry 2002
ISBN
80-86238-21-0
ISSN
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e-ISSN
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Number of pages
5
Pages from-to
192-196
Publisher name
Česká společnost chemická
Place of publication
Praha
Event location
Praha
Event date
Jan 23, 2002
Type of event by nationality
CST - Celostátní akce
UT code for WoS article
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