Influence of the melt holding time on fat droplet size and the viscoelastic properties of model spreadable processed cheeses with different compositions

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60077344%3A_____%2F21%3A00554490" target="_blank" >RIV/60077344:_____/21:00554490 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/60162694:G42__/21:00556286 RIV/70883521:28110/21:63527461

Výsledek na webu

<a href="https://www.sciencedirect.com/science/article/pii/S0958694620302508?via%3Dihub" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0958694620302508?via%3Dihub</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.idairyj.2020.104880" target="_blank" >10.1016/j.idairyj.2020.104880</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Influence of the melt holding time on fat droplet size and the viscoelastic properties of model spreadable processed cheeses with different compositions

Popis výsledku v původním jazyce

Spreadable processed cheese (SPC) samples, with 30 and 40% (w/w) dry matter (DM) and 30, 40 and 50% (w/w) fat in dry matter (FDM), were produced with nine individual melt holding times (between 0 and 10 min) and stored for 30 days. Milk fat droplet size and viscoelastic properties were determined. In general, longer holding times resulted in decreased diameter of the milk fat droplets in all tested SPC samples. Furthermore, the size of the milk fat droplets decreased with increasing DM content and decreasing FDM content. Furthermore, for most of the produced SPCs, with the progress of the storage time, the G* values decreased over the first 2 or 3 min (of the applied holding time). In addition, prolonging the holding time and storage period resulted in an increase of the samples G* values. Increased DM content and decreased FDM content in SPC samples resulted in increased G* values. (C) 2020 Elsevier Ltd. All rights reserved.

Název v anglickém jazyce

Influence of the melt holding time on fat droplet size and the viscoelastic properties of model spreadable processed cheeses with different compositions

Popis výsledku anglicky

Spreadable processed cheese (SPC) samples, with 30 and 40% (w/w) dry matter (DM) and 30, 40 and 50% (w/w) fat in dry matter (FDM), were produced with nine individual melt holding times (between 0 and 10 min) and stored for 30 days. Milk fat droplet size and viscoelastic properties were determined. In general, longer holding times resulted in decreased diameter of the milk fat droplets in all tested SPC samples. Furthermore, the size of the milk fat droplets decreased with increasing DM content and decreasing FDM content. Furthermore, for most of the produced SPCs, with the progress of the storage time, the G* values decreased over the first 2 or 3 min (of the applied holding time). In addition, prolonging the holding time and storage period resulted in an increase of the samples G* values. Increased DM content and decreased FDM content in SPC samples resulted in increased G* values. (C) 2020 Elsevier Ltd. All rights reserved.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

10603 - Genetics and heredity (medical genetics to be 3)

Projekt

Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2021

Kód důvěrnosti údajů

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

Název periodika

International Dairy Journal

ISSN

0958-6946

e-ISSN

1879-0143

Svazek periodika

113

Číslo periodika v rámci svazku

FEB 2021

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

8

Strana od-do

104880

Kód UT WoS článku

000594791600012

EID výsledku v databázi Scopus

2-s2.0-85092664279