Technological aspects of processed cheese: Properties and structure

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60162694%3AG42__%2F23%3A00558080" target="_blank" >RIV/60162694:G42__/23:00558080 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/70883521:28110/22:63558398

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/B978-0-12-821445-9.00002-9" target="_blank" >10.1016/B978-0-12-821445-9.00002-9</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Technological aspects of processed cheese: Properties and structure

Popis výsledku v původním jazyce

This chapter describes technological aspects over processed cheese production affecting the properties and mainly the structure of processed cheeses. The effect of selected raw materials (natural cheeses, dairy and non-dairy fat, rework, emulsifying salts, hydrocolloids, emulsifiers, low-molecular saccharides, bioactive substances, calcium content, flavorings), target parameters (e.g., dry matter content, fat in dry matter content) and technological characteristics (melting temperature, holding time, agitation speed, homogenization, cooling rate, storage condition) are highlighted in this chapter. The latter factors play the most important role in processed cheese structure development.

Název v anglickém jazyce

Technological aspects of processed cheese: Properties and structure

Popis výsledku anglicky

This chapter describes technological aspects over processed cheese production affecting the properties and mainly the structure of processed cheeses. The effect of selected raw materials (natural cheeses, dairy and non-dairy fat, rework, emulsifying salts, hydrocolloids, emulsifiers, low-molecular saccharides, bioactive substances, calcium content, flavorings), target parameters (e.g., dry matter content, fat in dry matter content) and technological characteristics (melting temperature, holding time, agitation speed, homogenization, cooling rate, storage condition) are highlighted in this chapter. The latter factors play the most important role in processed cheese structure development.

Druh

C - Kapitola v odborné knize

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2022

Kód důvěrnosti údajů

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

Název knihy nebo sborníku

Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations.

ISBN

978-0-12-821445-9

Počet stran výsledku

37

Strana od-do

211-248

Počet stran knihy

510

Název nakladatele

Woodhead Publishing

Místo vydání

Cambridge, MA 02139, United States

Kód UT WoS kapitoly

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