The impact of Cheddar or white brined cheese with various maturity degrees on the processed cheese consistency: A comparative study

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F20%3A63526155" target="_blank" >RIV/70883521:28110/20:63526155 - isvavai.cz</a>
Alternative codes found
RIV/60162694:G42__/20:00556172
Result on the web
<a href="https://www.sciencedirect.com/science/article/pii/S0958694620301862" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0958694620301862</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.idairyj.2020.104816" target="_blank" >10.1016/j.idairyj.2020.104816</a>

Result language
angličtina
Original language name
The impact of Cheddar or white brined cheese with various maturity degrees on the processed cheese consistency: A comparative study
Original language description
This study focussed on the dependence on different emulsifying salt ternary mixture composition [disodium hydrogenphosphate (DSP), tetrasodium diphosphate (TSPP), sodium salt of polyphosphate (P20; number of phosphate units in the chain ≈20), trisodium citrate (TSC)] of hardness and gel strength of spreadable processed cheese (PC) manufactured from Cheddar and white brined cheeses. All PC samples were stored for 60 days (6 ± 2 °C). The hardest PC and samples with the highest gel strength were those produced from DSP and TSPP in a ratio 1:1. The hardness of all examined samples increased with the extending storage period, whilst their hardness and gel strength decreased with the rising maturity degree of the raw material utilised. Furthermore, higher values of gel strength were reported for the PC samples produced with Cheddar cheese in comparison with those made from white brined cheese.
Czech name
—
Czech description
—

Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
—
OECD FORD branch
21101 - Food and beverages

Project
<a href="/en/project/QK1710156" target="_blank" >QK1710156: New approaches and methods of analysis to ensure the quality, safety and health wholesomeness of cheeses, the optimization of their production and the streamline of hygiene and sanitation together with the lowering of environmental load by waste water.</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2020
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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