The effect of homogenization and addition of polysaccharides on the viscoelastic properties of processed cheese sauce
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F22%3A63554878" target="_blank" >RIV/70883521:28110/22:63554878 - isvavai.cz</a>
Alternative codes found
RIV/60162694:G42__/23:00558216
Result on the web
<a href="https://www.sciencedirect.com/science/article/pii/S0022030222003721?via%3Dihub" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0022030222003721?via%3Dihub</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.3168/jds.2021-21520" target="_blank" >10.3168/jds.2021-21520</a>
Alternative languages
Result language
angličtina
Original language name
The effect of homogenization and addition of polysaccharides on the viscoelastic properties of processed cheese sauce
Original language description
This study was conducted to determine the effect of 1-stage homogenization (OSH) and 2-stage homogenization (TSH) and the addition of polysaclevels ranging from 0.000 to 1.000% (wt/wt)] on the physicochemical, viscoelastic, and mechanical vibration damping properties of processed cheese sauces (PCS) after 30 d of storage (6 +/- 2 degrees C). The basic chemical all tested samples. Viscoelastic measurements indicated that PCS rigidity was directly proportional to increasing CR or FR concentration and to the application of homogenization. The interactions between the application of homogenization and the concentration of polysaccharides used were also significant. Compared with OSH, TSH did not lead to any further increase in the rigidity. The preceding results were also supported by data obtained from a nondestructive method of mechanical vibration damping. No changes in water activity were observed in any PCS sample. Overall, the addition of FR or CR appeared to be highly suitable for increasing the emulsion stability of PCS. If PCS products with softer consistency are desired, then a concentration of CR/FR <= 0.250% (wt/wt) could be recommended together with OSH/TSH. For products for which a firmer PCS consistency is required, the or FR in concentrations of >1.000% (wt/wt) together was observed.
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/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)
Others
Publication year
2022
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
105
Issue of the periodical within the volume
8
Country of publishing house
US - UNITED STATES
Number of pages
15
Pages from-to
6563-6577
UT code for WoS article
000834618400014
EID of the result in the Scopus database
2-s2.0-85134288822