Sensory and instrumental evaluation of the whey cheeses

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F14%3A43909481" target="_blank" >RIV/62156489:43210/14:43909481 - isvavai.cz</a>
Result on the web
<a href="http://bcc.bas.bg/BCC_Volumes/Volume_46_Special_B_2014/BCC-46-B-108-111.pdf" target="_blank" >http://bcc.bas.bg/BCC_Volumes/Volume_46_Special_B_2014/BCC-46-B-108-111.pdf</a>
DOI - Digital Object Identifier
—

Result language
angličtina
Original language name
Sensory and instrumental evaluation of the whey cheeses
Original language description
Whey as a relevant dairy by-product is still not used in completely effective way, not only in the Czech Republic. There is the possibility of typical whey cheese production as mainly in the Scandinavian countries. Experimental whey cheeses were made according to the experimental recipes. Samples were evaluated by a sensory evaluation and texture analysis. The most sensory acceptable (P < 0.05) was the sample with the addition of caramel. Changes of consistency of cheese samples during storage were detected. The result was the increase in hardness as confirmed by sensory analysis and instrumental measurements. Hardness of all produced whey cheeses was significantly affected by raw material and production technology. Following this model experiment will continue further research, particularly stabilization ratio of ingredients and verification of selected recipes for sensory panel.
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
2014
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Similar results(10)