Combination of pectin and lecitin as a possible substitute of emulsifying salts in processed cheese production

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F07%3A63505338" target="_blank" >RIV/70883521:28110/07:63505338 - 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
Kombinace pektinu a lecitinu jako možná náhrada tavicích solí ve výrobě tavených sýrů
Original language description
The paper deals with a possibility of replacing phosphate emulsifying agents by hydrocolloid pectin and emulgator lecithin. The experiments were made with different degree of cheese maturity and various lecithin additions. The lecithin concentration could be decreased with increasing degree of cheese maturity. However, these samples showed separation into two phases - fatty and proteinaceous, what is not good for organoleptic properties.
Czech name
Kombinace pektinu a lecitinu jako možná náhrada tavicích solí ve výrobě tavených sýrů
Czech description
The paper deals with a possibility of replacing phosphate emulsifying agents by hydrocolloid pectin and emulgator lecithin. The experiments were made with different degree of cheese maturity and various lecithin additions. The lecithin concentration could be decreased with increasing degree of cheese maturity. However, these samples showed separation into two phases - fatty and proteinaceous, what is not good for organoleptic properties.

Publication year
2007
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
IX. konference mladých vědeckých pracovníků s mezinárodní účastí
ISBN
978-80-7305-012-2
ISSN
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e-ISSN
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Number of pages
4
Pages from-to
32-35
Publisher name
Veterinární a farmaceutická univerzita Brno
Place of publication
Brno
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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