The effect of storage temperature and time on the consistency and color of sterilized processed cheese

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F08%3A00021362" target="_blank" >RIV/60461373:22330/08:00021362 - isvavai.cz</a>
Result on the web
—
DOI - Digital Object Identifier
—

Result language
angličtina
Original language name
The effect of storage temperature and time on the consistency and color of sterilized processed cheese
Original language description
The effect of sterilization (117 degrees C for 20 min) on the color and consistency of processed cheeses was evaluated. The sterilization resulted in a darker shade (darker color) and increased firmness and elasticity of processed cheeses (P < 0.05). During the storage period (24 months) of sterilized processed cheeses, their color as well as consistency changed depending on the temperature tested (8 and 23 degrees C). The color change of sterilized processed cheeses was more significant at a higher storage temperature (23 degrees C) in comparison with the products kept at cold storage temperature (8 degrees C) (P < 0.05). The firmness of sterilized processed cheeses stored at 8 degrees C increased during the 24 months. The rise in firmness achieved inthe products stored at 23 degrees C was followed by its decrease in the second year of storage.
Czech name
—
Czech description
—

Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
—

Publication year
2008
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Similar results(10)