Influence of cheese ripening and rate of cooling of the processed cheese mixture on rheological properties of processed cheese

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F04%3A00012811" target="_blank" >RIV/60461373:22330/04:00012811 - 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 rate of cooling of the processed cheese mixture on rheological properties of processed cheese

Popis výsledku v původním jazyce

The objective of this work was to study the influence of the natural cheese maturity and cooling rate of the processed cheese mixture after packaging on texture and rheological properties of the high-fat processed cheese.Increasing the content of the mature cheese raw material decreased the complex modulus, yield stress and hardness of the processed cheese, but not the taste of the processed cheese. The rapid cooling of the molten mix decreased the complex modulus and improved the spreadability, but also increased the stickiness. Differences in ripening index of the cheese blend or the cooling rate did not affect viscoelastic behaviour of the processed cheeses. Linear viscoelasticity region was in the range 0-200 Pa. Influence of the rapid cooling on the texture and rheological properties was more significant than influence of maturity of the raw material.

Název v anglickém jazyce

Influence of cheese ripening and rate of cooling of the processed cheese mixture on rheological properties of processed cheese

Popis výsledku anglicky

The objective of this work was to study the influence of the natural cheese maturity and cooling rate of the processed cheese mixture after packaging on texture and rheological properties of the high-fat processed cheese.Increasing the content of the mature cheese raw material decreased the complex modulus, yield stress and hardness of the processed cheese, but not the taste of the processed cheese. The rapid cooling of the molten mix decreased the complex modulus and improved the spreadability, but also increased the stickiness. Differences in ripening index of the cheese blend or the cooling rate did not affect viscoelastic behaviour of the processed cheeses. Linear viscoelasticity region was in the range 0-200 Pa. Influence of the rapid cooling on the texture and rheological properties was more significant than influence of maturity of the raw material.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

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

2004

Kód důvěrnosti údajů

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

Název periodika

Journal of Food Engineering

ISSN

0260-8774

e-ISSN

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Svazek periodika

61

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

BE - Belgické království

Počet stran výsledku

5

Strana od-do

551-555

Kód UT WoS článku

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EID výsledku v databázi Scopus

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