The effect of rework content addition on the microstructure and viscoelastic properties of processed cheese
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F18%3A63520884" target="_blank" >RIV/70883521:28110/18:63520884 - isvavai.cz</a>
Alternative codes found
RIV/60077344:_____/18:00497894
Result on the web
<a href="https://www.sciencedirect.com/science/article/pii/S002203021830050X" target="_blank" >https://www.sciencedirect.com/science/article/pii/S002203021830050X</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.3168/jds.2017-13742" target="_blank" >10.3168/jds.2017-13742</a>
Alternative languages
Result language
angličtina
Original language name
The effect of rework content addition on the microstructure and viscoelastic properties of processed cheese
Original language description
The aim of this work was to add various amounts of rework (0.0 to 20.0% wt/wt) to processed cheeses with a dry matter content of 36% (wt/wt) and fat with a dry matter content of 45% (wt/wt). The effect of the rework addition on the viscoelastic properties and microstructure of the processed cheeses was observed. The addition of rework (in this case, to processed cheese with a spreadable consistency) in the amounts of 2.5, 5.0, and 10.0% (wt/wt) increased the firmness of the processed cheese. With the further addition of rework, the consistency of the processed cheeses no longer differed significantly. The conclusions obtained by the measurement of viscoelastic properties were supported by cryo-scanning electron microscopy, where fat droplets in samples with added rework of over 10.0% (wt/wt) were smaller than fat droplets in processed cheeses with lower additions of rework.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - 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
Result continuities
Project
<a href="/en/project/LM2015062" target="_blank" >LM2015062: National Infrastructure for Biological and Medical Imaging</a><br>
Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2018
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Journal of Dairy Science
ISSN
0022-0302
e-ISSN
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Volume of the periodical
101
Issue of the periodical within the volume
4
Country of publishing house
US - UNITED STATES
Number of pages
7
Pages from-to
2956-2962
UT code for WoS article
000429272300019
EID of the result in the Scopus database
2-s2.0-85041583516