Aplication of different sterilising modes and the effect on processed cheese quality

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F10%3A63509381" target="_blank" >RIV/70883521:28110/10:63509381 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Aplication of different sterilising modes and the effect on processed cheese quality
Original language description
The aim of present work is to evaluate the impact of four different sterilizing modes (100°C 100 min, 115°C 32 min, 120°C 10 min and 125°C 3.2 min ? with a constant lethal effect on microorganisms) on some chemical (pH, total and bio-available lysine andammonia content), microbiological and sensory (shade and acceptability) properties of processed cheese depending on their lactose addition (0.0 ? 2.0 % w/w). All sterilizing modes used were sufficient to inactivate the microorganism groups observed (total number of microorganisms, colony forming units of yeasts and/or moulds, number of spore-forming microorganisms). The falling sterilization temperature kept for adequately prolonged period of time caused darkening of the processed cheese and decline their acceptability. Consequently, greater losses of lysine and ammonia content rise occurred when sterilization temperature decreased. Compared to non-sterilized products, the smallest changes were detected in cheese treated with temperatu
Czech name
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Czech description
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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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Project
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Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2010
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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