The effect of selected processing parameters on viscoelastic properties of model processed cheese spreads

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F17%3A63517124" target="_blank" >RIV/70883521:28110/17:63517124 - isvavai.cz</a>

Alternative codes found

RIV/62157124:16270/17:43874544

Result on the web

<a href="http://dx.doi.org/10.1016/j.idairyj.2016.11.007" target="_blank" >http://dx.doi.org/10.1016/j.idairyj.2016.11.007</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.idairyj.2016.11.007" target="_blank" >10.1016/j.idairyj.2016.11.007</a>

Result language

angličtina

Original language name

The effect of selected processing parameters on viscoelastic properties of model processed cheese spreads

Original language description

The effect of different agitation speeds, various holding times of the melt and the storage period on the consistency of model processed cheese spreads with 35% (w/w) dry matter content and 40% (w/w) fat in dry matter content was examined. Viscoelastic properties of the samples, especially the storage (G&apos;) and loss (G″) moduli within the frequency of 0.1–100.0 Hz were measured. The complex modulus (G*) was calculated and Winter&apos;s critical gel theory was implemented to determine the values of the gel strength (AF) and the interaction factor (z). Within the first three minutes of the holding time, a continuous decrease in firmness of the samples was observed. Subsequently, a steady increase in firmness of the samples was measured from the third to the twentieth minute of holding time regardless of the speed of agitation tested. All of the processed cheeses showed an increase in firmness over 60 days storage.

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

66

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

84-90

UT code for WoS article

000393528800013

EID of the result in the Scopus database

2-s2.0-85002881756