Influence of cheese ripening on rheological properties of processed cheese

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F02%3A00006886" target="_blank" >RIV/60461373:22330/02:00006886 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Influence of cheese ripening on rheological properties of processed cheese

Popis výsledku v původním jazyce

The objective of this work was to observe the maturity influence of the nature cheese on texture and rheological properties of the high-fat processed cheese, cooling influence on texture and rheological properties and also their changes during storage ofthe processed cheese. Processed cheese are characterised as a viscoelastic material. Loss tangent values for processed cheese showed a predominantly elastic behaviour (G´ > G´´) over the whole range of frequencies tested, thus corresponding more closel yto a true gel than to macromolecular dispersion. Linear viscoelasticity region for our samples was in range 0 - 300 Pa. The storage and loss moduli increased with increasing of frequency, but the tangent of the phase shift did not show significant changes over the frequency range. It was found out that increasing ratio of the mature raw material decreased the complex, yield stress, tangent of the phase shift and hardness of the processed cheese. It was noted that increasing ratio of the

Název v anglickém jazyce

Influence of cheese ripening on rheological properties of processed cheese

Popis výsledku anglicky

The objective of this work was to observe the maturity influence of the nature cheese on texture and rheological properties of the high-fat processed cheese, cooling influence on texture and rheological properties and also their changes during storage ofthe processed cheese. Processed cheese are characterised as a viscoelastic material. Loss tangent values for processed cheese showed a predominantly elastic behaviour (G´ > G´´) over the whole range of frequencies tested, thus corresponding more closel yto a true gel than to macromolecular dispersion. Linear viscoelasticity region for our samples was in range 0 - 300 Pa. The storage and loss moduli increased with increasing of frequency, but the tangent of the phase shift did not show significant changes over the frequency range. It was found out that increasing ratio of the mature raw material decreased the complex, yield stress, tangent of the phase shift and hardness of the processed cheese. It was noted that increasing ratio of the

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2002

Kód důvěrnosti údajů

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

Název statě ve sborníku

Chisa 2002 - 15th International Congress of Chemical and Process Engineering

ISBN

80-86059-33-2

ISSN

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e-ISSN

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Počet stran výsledku

2

Strana od-do

105-106

Název nakladatele

Česká společnost chemického inženýrství

Místo vydání

Praha

Místo konání akce

Praha

Datum konání akce

25. 8. 2002

Typ akce podle státní příslušnosti

CST - Celostátní akce

Kód UT WoS článku

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