The effect of different ternary mixtures of sodium phosphates on hardness of processed cheese spreads
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F12%3A43867990" target="_blank" >RIV/70883521:28110/12:43867990 - isvavai.cz</a>
Alternative codes found
RIV/60162694:G42__/12:00479294
Result on the web
<a href="http://dx.doi.org/10.1111/j.1365-2621.2012.03070.x" target="_blank" >http://dx.doi.org/10.1111/j.1365-2621.2012.03070.x</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1111/j.1365-2621.2012.03070.x" target="_blank" >10.1111/j.1365-2621.2012.03070.x</a>
Alternative languages
Result language
angličtina
Original language name
The effect of different ternary mixtures of sodium phosphates on hardness of processed cheese spreads
Original language description
The aim of this study was to describe the dependence of hardness of processed cheeses on the proportion of disodium hydrogenphosphate (DSP), tetrasodium diphosphate (TSPP) and/or sodium salts of polyphosphate (POLY) in ternary mixtures of emulsifying salts. The samples were observed during a 30-day storage period (at 6°C). On the second day of storage, hardness of the samples with the individual DSP, TSPP or POLY were in the range of 1.65-1.83N, 2.42-2.81N and 5.98-6.53N, respectively. Within zero or avery low proportion of POLY in the mixture, hardness of the processed cheeses increased rapidly (up to 14N) at a specific ratio of DSP to TSPP in range of 1:1-3:4. Hardness of the samples containing the above-mentioned specific ratio was decreasing withthe rising content of POLY (up to 60%) in the ternary mixtures. Within the prevailing content of POLY in the ternary mixtures (more than 60%), the phenomenon of a specific ratio of DSP to TSPP was no longer observed. With the increasing s
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
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2012
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
International Journal of Food Science and Technology
ISSN
0950-5423
e-ISSN
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Volume of the periodical
47
Issue of the periodical within the volume
10
Country of publishing house
GB - UNITED KINGDOM
Number of pages
9
Pages from-to
2063-2071
UT code for WoS article
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EID of the result in the Scopus database
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