The combined effects of fat content, calcium chloride, and coagulant concentration on the development of cheese curd structure

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F17%3A63516647" target="_blank" >RIV/70883521:28110/17:63516647 - isvavai.cz</a>

Result on the web

<a href="http://www.sciencedirect.com/science/article/pii/S0958694617301279" target="_blank" >http://www.sciencedirect.com/science/article/pii/S0958694617301279</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.idairyj.2017.05.006" target="_blank" >10.1016/j.idairyj.2017.05.006</a>

Result language

angličtina

Original language name

The combined effects of fat content, calcium chloride, and coagulant concentration on the development of cheese curd structure

Original language description

The effects of differing content levels of calcium chloride (approximately 200 and 400 μg Ca per 100 g milk protein) and of a microbial coagulant (3200 and 6400 μL per 100 L of milk; 950 IMCU (international milk coagulating units) mL−1) on the coagulation of cows&apos; milk with various fat levels (0.02–3.77%, w/w) was studied. Non-linear regression analysis was used to evaluate dynamic factors (lag time, tlag; maximum coagulation rate, Cmax; time for the maximum coagulation rate, tmax). Increasing fat content in the milk at constant calcium chloride and coagulant contents had no significant and clear effects on the tlag, Cmax, and tmax values. Increased levels of calcium chloride or microbial coagulant led to a significant decrease in tlag and tmax, and conversely increased Cmax. Therefore, milk fat content had no significant effect on gel development; however, levels of calcium chloride and coagulant significantly influenced gel structure.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

—

Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2017

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

—

Volume of the periodical

73

Issue of the periodical within the volume

Neuveden

Country of publishing house

NL - THE KINGDOM OF THE NETHERLANDS

Number of pages

6

Pages from-to

92-97

UT code for WoS article

000407832400012

EID of the result in the Scopus database

2-s2.0-85021366598