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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 &lt;= 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 &gt;1.000% (wt/wt) together was observed.

  • Czech name

  • Czech description

Classification

  • 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

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

  • 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