The use of different cheese sources in processed cheese
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60162694%3AG42__%2F23%3A00558078" target="_blank" >RIV/60162694:G42__/23:00558078 - isvavai.cz</a>
Nalezeny alternativní kódy
RIV/70883521:28110/22:63558438
Výsledek na webu
<a href="https://www.sciencedirect.com/book/9780128214459/processed-cheese-science-and-technology" target="_blank" >https://www.sciencedirect.com/book/9780128214459/processed-cheese-science-and-technology</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/B978-0-12-821445-9.00010-8" target="_blank" >10.1016/B978-0-12-821445-9.00010-8</a>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
The use of different cheese sources in processed cheese
Popis výsledku v původním jazyce
In the current chapter are described basic/general natural cheese-making processing steps. In addition, selected cheese varieties (Edam, Mozzarella, Swiss-type, Cheddar and white brined cheeses, respectively) specific producing steps and their typical characteristics are also described, since these varieties are among the most applicable cheese types during the manufacture of processed cheese and related products. Furthermore, the impact of natural cheese maturity degree (or in other words its intact casein content) on the resultant processed cheese properties (mainly textural and rheological) is also mentioned. On the whole, the effect of divergent cheese varieties on the above-mentioned properties of processed cheese is also described
Název v anglickém jazyce
The use of different cheese sources in processed cheese
Popis výsledku anglicky
In the current chapter are described basic/general natural cheese-making processing steps. In addition, selected cheese varieties (Edam, Mozzarella, Swiss-type, Cheddar and white brined cheeses, respectively) specific producing steps and their typical characteristics are also described, since these varieties are among the most applicable cheese types during the manufacture of processed cheese and related products. Furthermore, the impact of natural cheese maturity degree (or in other words its intact casein content) on the resultant processed cheese properties (mainly textural and rheological) is also mentioned. On the whole, the effect of divergent cheese varieties on the above-mentioned properties of processed cheese is also described
Klasifikace
Druh
C - Kapitola v odborné knize
CEP obor
—
OECD FORD obor
21101 - Food and beverages
Návaznosti výsledku
Projekt
—
Návaznosti
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Ostatní
Rok uplatnění
2022
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název knihy nebo sborníku
Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations.
ISBN
978-0-12-821445-9
Počet stran výsledku
34
Strana od-do
79-113
Počet stran knihy
510
Název nakladatele
Woodhead Publishing
Místo vydání
Cambridge, MA 02139, United States
Kód UT WoS kapitoly
—