The effect of different agitations and temperature maintainings on viscoelastic properties of full-fat processed cheese spreads

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F18%3A63518920" target="_blank" >RIV/70883521:28110/18:63518920 - isvavai.cz</a>

Result on the web

<a href="http://dx.doi.org/10.1016/j.lwt.2017.10.054" target="_blank" >http://dx.doi.org/10.1016/j.lwt.2017.10.054</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.lwt.2017.10.054" target="_blank" >10.1016/j.lwt.2017.10.054</a>

Result language

angličtina

Original language name

The effect of different agitations and temperature maintainings on viscoelastic properties of full-fat processed cheese spreads

Original language description

The objective of this study was to determine the effect of different melt holding time (0–20 min) at a melting temperature of 90 °C on the viscoelastic properties of full-fat (fat content in dry matter 50 g/100 g, dry matter content 35 g/100 g) processed cheeses over the course of a sixty-day storage period (6 ± 2 °C). Three various agitation speeds (1000; 1500 and 3000 rounds per min) were used. For all three monitored agitation speeds, there was a significant decrease in the firmness of the processed cheeses in the first 3 min of the holding time. The subsequent extension of the melt holding time (up to 20 min) led to the significant increase the product firmness. Over the course of a sixty-day storage period, the firmness of all the monitored processed cheeses increased. Samples produced at 3000 rpm were significantly more solid in comparison with processed cheeses produced at lower agitation speeds (1000 and 1500 rpm).

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

2018

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

89

Issue of the periodical within the volume

Neuveden

Country of publishing house

NL - THE KINGDOM OF THE NETHERLANDS

Number of pages

4

Pages from-to

244-247

UT code for WoS article

000423644700034

EID of the result in the Scopus database

2-s2.0-85032680600