The effect of ternary emulsifying salt composition and cheese maturity on the textural 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%3A28610%2F13%3A43869740" target="_blank" >RIV/70883521:28610/13:43869740 - isvavai.cz</a>
Alternative codes found
RIV/60162694:G42__/13:00497748 RIV/70883521:28110/13:43869740
Result on the web
<a href="http://www.sciencedirect.com/science/article/pii/S0958694612002014" target="_blank" >http://www.sciencedirect.com/science/article/pii/S0958694612002014</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.idairyj.2012.09.006" target="_blank" >10.1016/j.idairyj.2012.09.006</a>
Alternative languages
Result language
angličtina
Original language name
The effect of ternary emulsifying salt composition and cheese maturity on the textural properties of processed cheese
Original language description
The dependence of textural parameters of processed cheeses (40%, w/w, dry matter content, 50%, w/w, fat in dry matter content) on the composition of ternary mixtures of phosphate emulsifying salts (disodium hydrogen phosphate - DSP; tetrasodium diphosphate - TSPP; sodium salt of polyphosphate - POLY) was modelled. The effects were studied in samples from cheeses with different maturity (2, 4 and 8 weeks) over a 30-day storage period at 6 degrees C. With a constant POLY content (below 60%) in the ternarymixtures, a rapid increase in hardness and a decrease in cohesiveness and relative adhesiveness was observed in products with a ratio of DSP to TSPP ranging in the instance of 1:1-3:4. The effect of a specific ratio of DSP to TSPP on the texture parameters decreased with increasing content of POLY in the mixtures. Neither the degree of maturity of the cheese nor a 30-day storage period affected these general trends.
Czech name
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2013
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
International Dairy Journal
ISSN
0958-6946
e-ISSN
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Volume of the periodical
29
Issue of the periodical within the volume
1
Country of publishing house
NL - THE KINGDOM OF THE NETHERLANDS
Number of pages
7
Pages from-to
1-7
UT code for WoS article
000312207300001
EID of the result in the Scopus database
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