Microstructure and textural and viscoelastic properties of model processed cheese with different dry matter and fat in dry matter content

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60077344%3A_____%2F17%3A00479006" target="_blank" >RIV/60077344:_____/17:00479006 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/70883521:28110/17:63516602

Výsledek na webu

<a href="http://dx.doi.org/10.3168/jds.2016-12120" target="_blank" >http://dx.doi.org/10.3168/jds.2016-12120</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3168/jds.2016-12120" target="_blank" >10.3168/jds.2016-12120</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Microstructure and textural and viscoelastic properties of model processed cheese with different dry matter and fat in dry matter content

Popis výsledku v původním jazyce

The aim of this work was to examine the effect of a different dry matter (DM) contents (35 and 45% wt/wt) and fat in DM contents (40 and 50% wt/wt) on the textural and viscoelastic properties and microstructure of model processed cheeses made from real ingredients regularly used in the dairy industry. A constant DM content and constant fat in DM content were kept throughout the whole study. Apart from the basic chemical parameters, textural and viscoelastic properties of the model samples were measured and scanning electron microscopy was carried out. With increasing DM content, the rigidity of the products increased and the size of the fat globules in the model samples of the processed cheeses decreased. With increasing fat in DM content, the rigidity of the processed cheeses decreased and the size of the fat globules increased.

Název v anglickém jazyce

Microstructure and textural and viscoelastic properties of model processed cheese with different dry matter and fat in dry matter content

Popis výsledku anglicky

The aim of this work was to examine the effect of a different dry matter (DM) contents (35 and 45% wt/wt) and fat in DM contents (40 and 50% wt/wt) on the textural and viscoelastic properties and microstructure of model processed cheeses made from real ingredients regularly used in the dairy industry. A constant DM content and constant fat in DM content were kept throughout the whole study. Apart from the basic chemical parameters, textural and viscoelastic properties of the model samples were measured and scanning electron microscopy was carried out. With increasing DM content, the rigidity of the products increased and the size of the fat globules in the model samples of the processed cheeses decreased. With increasing fat in DM content, the rigidity of the processed cheeses decreased and the size of the fat globules increased.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21100 - Other engineering and technologies

Projekt

<a href="/cs/project/LM2015062" target="_blank" >LM2015062: Národní infrastruktura pro biologické a medicínské zobrazování</a><br>

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2017

Kód důvěrnosti údajů

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

Název periodika

Journal of Dairy Science

ISSN

0022-0302

e-ISSN

—

Svazek periodika

100

Číslo periodika v rámci svazku

6

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

8

Strana od-do

4300-4307

Kód UT WoS článku

000401783800014

EID výsledku v databázi Scopus

2-s2.0-85017118330