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Use of sodium polyphosphates with different linear lengths in the production of spreadable processed cheese

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F14%3A43871409" target="_blank" >RIV/70883521:28110/14:43871409 - isvavai.cz</a>

  • Result on the web

    <a href="http://www.journalofdairyscience.org/article/S0022-0302%2813%2900780-7/abstract" target="_blank" >http://www.journalofdairyscience.org/article/S0022-0302%2813%2900780-7/abstract</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.3168/jds.2013-7210" target="_blank" >10.3168/jds.2013-7210</a>

Alternative languages

  • Result language

    angličtina

  • Original language name

    Use of sodium polyphosphates with different linear lengths in the production of spreadable processed cheese

  • Original language description

    The objective of this study was to describe the dependence of textural properties (hardness, cohesiveness, and relative adhesiveness) of processed cheese spreads on the proportion of disodium phosphate (DSP), tetrasodium diphosphate (TSPP), and sodium salts of polyphosphate in ternary mixtures of emulsifying salts. Sodium salts of polyphosphate with different mean lengths (n is approximately equal to 5, 9, 13, 20, and 28) were used. Pentasodium triphosphate (PSTP) was used instead of TSPP in the secondpart of the study. Products with and without pH adjustment were tested (the target pH value was 5.60-5.80). Textural properties of the processed cheese were observed after 2, 9, and 30 d of storage at 6°C. Hardness of the processed cheese with a low content of polyphosphate increased at a specific DSP:TSPP ratio (~1:1 to 3:4). This trend was the same for all the polyphosphates used; only the absolute values of texture parameters were different. The same trends were observed in the ternar

  • Czech name

  • Czech description

Classification

  • Type

    J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

  • CEP classification

    GM - Food industry

  • OECD FORD branch

Result continuities

  • Project

  • 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

    Journal of Dairy Science

  • ISSN

    0022-0302

  • e-ISSN

  • Volume of the periodical

    97

  • Issue of the periodical within the volume

    1

  • Country of publishing house

    US - UNITED STATES

  • Number of pages

    12

  • Pages from-to

    111-122

  • UT code for WoS article

    000328593700010

  • EID of the result in the Scopus database