Pectin in emulsifiyng agents replacing during processed cheese production

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F07%3A63505337" target="_blank" >RIV/70883521:28110/07:63505337 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

čeština

Original language name

Pectin in emulsifiyng agents replacing during processed cheese production

Original language description

The paper deals with possibility of replacing phosphate emulsifying agents by hydrocolloid pectin. The use of phosphorus emulsifying salts decrease the Ca:P ratio in processed cheese in comparison to rennet cheese or milk. Model processed cheese sampleswere evaluated by sensory analysis. The best was processed cheese with 0,1 % (w/w) pectin and 0,2 % (w/w) lecithin.

Czech name

Pectin in emulsifiyng agents replacing during processed cheese production

Czech description

The paper deals with possibility of replacing phosphate emulsifying agents by hydrocolloid pectin. The use of phosphorus emulsifying salts decrease the Ca:P ratio in processed cheese in comparison to rennet cheese or milk. Model processed cheese sampleswere evaluated by sensory analysis. The best was processed cheese with 0,1 % (w/w) pectin and 0,2 % (w/w) lecithin.

Type

D - Article in proceedings

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2007

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection

Bezpečnosť a kontrola potravín (Zborník prác z medzinárodnej vedeckej konferencie) II. diel

ISBN

978-80-8069-861-4

ISSN

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e-ISSN

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Number of pages

4

Pages from-to

267-270

Publisher name

Slovenská poľnohospodárská univerzita v Nitre

Place of publication

Nitra

Event location

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Event date

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Type of event by nationality

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UT code for WoS article

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