The effect of cheese maturity on selected properties of processed cheese without traditional emulsifying agents
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F14%3A43872988" target="_blank" >RIV/62157124:16270/14:43872988 - isvavai.cz</a>
Alternative codes found
RIV/70883521:28610/14:43871347 RIV/70883521:28110/14:43871347
Result on the web
<a href="http://dx.doi.org/10.1016/j.lwt.2013.10.023" target="_blank" >http://dx.doi.org/10.1016/j.lwt.2013.10.023</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.lwt.2013.10.023" target="_blank" >10.1016/j.lwt.2013.10.023</a>
Alternative languages
Result language
angličtina
Original language name
The effect of cheese maturity on selected properties of processed cheese without traditional emulsifying agents
Original language description
The aim of this work was to compare selected properties (hardness, cohesiveness, adhesiveness, characteristics of fat globules, pH, meltability and sensory characteristics - homogeneity, rigidity and flavour) of processed cheeses (dry matter content 40 g/100 g; fat in dry matter content 50 g/100 g) made with traditional emulsifying salts (sodium salts of phosphates) and products in which the traditional emulsifying salts were replaced with 1 g/100 g kappa-carrageenan. The development of the above-mentioned properties was studied in dependence on the maturity level of cheese (raw material; 1-16 weeks' maturity). The samples made without the use of traditional emulsifying salts were nearly five times as hard as the products with phosphates regardless ofthe maturity level of cheese. In both types of samples, hardness was decreasing and adhesiveness was rising with the increasing maturity level of cheese. Meltability of the samples without traditional emulsifying salts was very low and re
Czech name
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
<a href="/en/project/ED2.1.00%2F03.0111" target="_blank" >ED2.1.00/03.0111: Centre of Polymer Systems</a><br>
Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2014
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
LWT-Food Science and Technology
ISSN
0023-6438
e-ISSN
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Volume of the periodical
55
Issue of the periodical within the volume
2
Country of publishing house
NL - THE KINGDOM OF THE NETHERLANDS
Number of pages
7
Pages from-to
650-656
UT code for WoS article
000330093800034
EID of the result in the Scopus database
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