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
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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
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
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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
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