Influence of cheese ripening and cooling conditions on texture and rheological properties of processed cheese - sborník

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F03%3A00008499" target="_blank" >RIV/60461373:22330/03:00008499 - 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 and cooling conditions on texture and rheological properties of processed cheese - sborník

Popis výsledku v původním jazyce

Processed cheeses are characterised essentially by composition and by consistency. So a texture with associated physical properties is an important trait underlying the quality of processed cheese. 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 and influence of cooling rate on its texture and rheological properties. It was found out that increasing ratio of matured natural cheese decreased the complex modules, yield stress and hardness of the processed cheese. It was noted that increasing ratio of matured natural cheese did not have negative effect on the taste of processed cheese samples. Rapid cooling led to a decrease of the complex modules,the spreadability was also better, on the other hand, stickiness was found as well.

Název v anglickém jazyce

Influence of cheese ripening and cooling conditions on texture and rheological properties of processed cheese - sborník

Popis výsledku anglicky

Processed cheeses are characterised essentially by composition and by consistency. So a texture with associated physical properties is an important trait underlying the quality of processed cheese. 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 and influence of cooling rate on its texture and rheological properties. It was found out that increasing ratio of matured natural cheese decreased the complex modules, yield stress and hardness of the processed cheese. It was noted that increasing ratio of matured natural cheese did not have negative effect on the taste of processed cheese samples. Rapid cooling led to a decrease of the complex modules,the spreadability was also better, on the other hand, stickiness was found as well.

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

2003

Kód důvěrnosti údajů

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

Název statě ve sborníku

Proceedings of the 3rd International symposium on food rheology and structure

ISBN

3-905609-19-3

ISSN

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e-ISSN

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Počet stran výsledku

2

Strana od-do

573-574

Název nakladatele

ETH Zurich

Místo vydání

Zurich

Místo konání akce

, Institute of Food Science and Nutrition, ETH Z

Datum konání akce

9. 2. 2003

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

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