Properties of spreadable processed Mozzarella cheese with divergent compositions of emulsifying salts in relation to the applied cheese storage period

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F17%3A63517125" target="_blank" >RIV/70883521:28110/17:63517125 - isvavai.cz</a>

Result on the web

<a href="http://dx.doi.org/10.1016/j.lwt.2016.11.019" target="_blank" >http://dx.doi.org/10.1016/j.lwt.2016.11.019</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.lwt.2016.11.019" target="_blank" >10.1016/j.lwt.2016.11.019</a>

Result language

angličtina

Original language name

Properties of spreadable processed Mozzarella cheese with divergent compositions of emulsifying salts in relation to the applied cheese storage period

Original language description

The study was focused on selected textural and viscoelastic characteristics of spreadable processed cheese (35 g/100 g dry matter; 50 g/100 g fat in dry matter) manufactured with different ternary mixtures of emulsifying salts (ES) and from Mozzarella-type cheese (MC) with different storage periods (0, 2 and 4 weeks) over the course of a 60-day storage period (6 ± 2 °C). The ES utilized consisted of disodium hydrogenphosphate (DSP), tetrasodium diphosphate (TSPP), sodium salt of polyphosphate with mean length n ≈ 20 (P20), and trisodium citrate (TSC). Furthermore, the hardest samples were those manufactured from DSP and TSPP in a ratio 1:1. This ratio resulted in processed cheese with the highest values of gel strength and interaction factor. When TSC was utilized in the mixtures, the hardness of the samples rose with the increase of P20 (≥50%). Additionally, when DSP, TSC, TSPP, and P20 were added as sole ingredients, hardness decreased in the following order: P20 &gt; TSPP ≈ TSC &gt; DSP. This trend was also observed with the values of gel strength and interaction factor. The hardness of all samples increased with increased storage periods. However, the hardness values dropped in relation to an increase in the storage period of the MC. © 2016 Elsevier Ltd

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

LWT- Food Science and Technology

ISSN

0023-6438

e-ISSN

—

Volume of the periodical

77

Issue of the periodical within the volume

Neuveden

Country of publishing house

NL - THE KINGDOM OF THE NETHERLANDS

Number of pages

9

Pages from-to

30-38

UT code for WoS article

000392769200005

EID of the result in the Scopus database

2-s2.0-84995906140