Influence of cheese ripening and cooling conditions on texture and rheological properties of processed cheese - sborník

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F03%3A00008499" target="_blank" >RIV/60461373:22330/03:00008499 - 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 and cooling conditions on texture and rheological properties of processed cheese - sborník
Original language description
Processed cheeses are characterised essentially by composition and by consistency. So a texture with associated physical properties is an important trait underlying the quality of processed cheese. 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 and influence of cooling rate on its texture and rheological properties. It was found out that increasing ratio of matured natural cheese decreased the complex modules, yield stress and hardness of the processed cheese. It was noted that increasing ratio of matured natural cheese did not have negative effect on the taste of processed cheese samples. Rapid cooling led to a decrease of the complex modules,the spreadability was also better, on the other hand, stickiness was found as well.
Czech name
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Czech description
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Publication year
2003
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
Proceedings of the 3rd International symposium on food rheology and structure
ISBN
3-905609-19-3
ISSN
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e-ISSN
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Number of pages
2
Pages from-to
573-574
Publisher name
ETH Zurich
Place of publication
Zurich
Event location
, Institute of Food Science and Nutrition, ETH Z
Event date
Feb 9, 2003
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
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