The effect of composition of ternary mixtures containing phosphate and citrate emulsifying salts on selected textural properties of spreadable processed cheese

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F15%3A43872964" target="_blank" >RIV/70883521:28110/15:43872964 - isvavai.cz</a>

Result on the web

<a href="http://dx.doi.org/10.1016/j.idairyj.2014.12.009" target="_blank" >http://dx.doi.org/10.1016/j.idairyj.2014.12.009</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.idairyj.2014.12.009" target="_blank" >10.1016/j.idairyj.2014.12.009</a>

Result language

angličtina

Original language name

The effect of composition of ternary mixtures containing phosphate and citrate emulsifying salts on selected textural properties of spreadable processed cheese

Original language description

Ternary mixtures consisting of phosphate and citrate emulsifying salts were studied for their impact on selected textural properties (especially hardness) of processed cheese spreads over a 30 day storage period at 6+-2oC. Two different groups of sampleswere manufactured, one with pH adjustment (target values within the interval of 5.60-5.80) and one without pH adjustment. When binary mixtures with trisodium citrate (TSC) and tetrasodium diphosphate (TSPP) were used (with zero content of the other salts tested in the ternary mixture), the products consisting of TSC and TSPP at a ratio of approximately 1:1 were the hardest. Increasing the content of TSC, TSPP and/or sodium salt of polyphosphate and decreasing that of disodium hydrogen phosphate (DSP) in ternary mixtures resulted in the increasing of the hardness of processed cheese. The absolute values of processed cheese hardness significantly changed as a result of pH adjustment.

Czech name

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Czech description

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Type

J_x - 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

S - Specificky vyzkum na vysokych skolach

Publication year

2015

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

International Dairy Journal

ISSN

0958-6946

e-ISSN

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Volume of the periodical

44

Issue of the periodical within the volume

Neuveden

Country of publishing house

NL - THE KINGDOM OF THE NETHERLANDS

Number of pages

7

Pages from-to

37-43

UT code for WoS article

000349757900006

EID of the result in the Scopus database

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