Texture profile analysis of processed cheese

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F02%3A00006888" target="_blank" >RIV/60461373:22330/02:00006888 - 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
Texture profile analysis of processed cheese
Original language description
Fifty samples of high fat processed cheese (70 %w/w fat in dry matter, 50%w/w dry matter) were prepared from a raw material with a different degree of maturity. The TPA was determined by a texture analyser TA-XT2i (Stable Micro System, Ltd.). Analyses ofthe force-time curve led to the extraction of seven textural parameters - five obtained by measurement and two calculated from the measured parameters. A sensory analysis was performed according to the ISO standards using graphical scales. The statistically highly significant correlation between the results of the sensory analysis and the obtained values of TPA measurements were found. Sensory rigidity had a good correlation with hardness from texture profile analysis and sensory stickiness had a correlation with cohesiveness and adhesiveness from TPA. According to the obtained results the sensory analysis could be replaced by the instrumental measurement in a certain degree.
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
Euregionale Spring-Symposium of the GDCh-JungChemikerForum
ISBN
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ISSN
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e-ISSN
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Number of pages
1
Pages from-to
51
Publisher name
RWTH Aachen
Place of publication
Aachen
Event location
Aachen
Event date
Mar 15, 2002
Type of event by nationality
CST - Celostátní akce
UT code for WoS article
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