Potassium-based emulsifying salts in processed cheese: A rheological, textural, tribological, and thermal approach

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F24%3A63580139" target="_blank" >RIV/70883521:28110/24:63580139 - isvavai.cz</a>

Alternative codes found

RIV/70883521:28140/24:63580139

Result on the web

<a href="https://www.sciencedirect.com/science/article/pii/S0022030224009263?via%3Dihub" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0022030224009263?via%3Dihub</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3168/jds.2024-24939" target="_blank" >10.3168/jds.2024-24939</a>

Result language

angličtina

Original language name

Potassium-based emulsifying salts in processed cheese: A rheological, textural, tribological, and thermal approach

Original language description

The aim of the study was to investigate the effect of potassium-based emulsifying salts (ES; 2% wt/wt concentration) with different phosphate chain lengths (dipotassium hydrogenphosphate [K2HPO4; DKP], tetrapotassium diphosphate [K4P2O7; KTPP], pentapotassium triphosphate [K5P3O10; TKPP]) on the physicochemical, viscoelastic, textural, tribological, thermal, and sensory properties of processed cheese (PC; 40% wt/wt DM, 50% wt/wt fat in DM) during a 60d storage period (6 degrees C +/- 2 degrees C). On the whole, the hardness of all PC samples increased with the increasing chain length of ES (DKP &lt; TKPP &lt; KTPP) and the prolonging storage period. Moreover, the hardness results were in accordance with those of the rheological analysis. All PC samples exhibited a more elastic character (G &apos; &gt; G &apos;&apos;; tan delta &lt; 1). The type of potassium-based ES affected the binding of water into the structure of the PC. Furthermore, the study confirmed that the manufactured PC received optimal sensory scores, without any excessive bitterness. It could be concluded that the type of applied ES and storage length affected the functional properties of PC. Finally, the information provided in this study could serve as a tool for the dairy industry to help appropriately select potassium-based ES for PC manufacture with desired properties.

Czech name

—

Czech description

—

Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

—

OECD FORD branch

21101 - Food and beverages

Project

—

Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2024

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Journal of Dairy Science

ISSN

0022-0302

e-ISSN

1525-3198

Volume of the periodical

107

Issue of the periodical within the volume

10

Country of publishing house

US - UNITED STATES

Number of pages

14

Pages from-to

7704-7717

UT code for WoS article

001320939200001

EID of the result in the Scopus database

2-s2.0-85202801339