The effect of storage temperature and time on the consistency and color of sterilized processed cheese

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F08%3A00021362" target="_blank" >RIV/60461373:22330/08:00021362 - 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

The effect of storage temperature and time on the consistency and color of sterilized processed cheese

Popis výsledku v původním jazyce

The effect of sterilization (117 degrees C for 20 min) on the color and consistency of processed cheeses was evaluated. The sterilization resulted in a darker shade (darker color) and increased firmness and elasticity of processed cheeses (P < 0.05). During the storage period (24 months) of sterilized processed cheeses, their color as well as consistency changed depending on the temperature tested (8 and 23 degrees C). The color change of sterilized processed cheeses was more significant at a higher storage temperature (23 degrees C) in comparison with the products kept at cold storage temperature (8 degrees C) (P < 0.05). The firmness of sterilized processed cheeses stored at 8 degrees C increased during the 24 months. The rise in firmness achieved inthe products stored at 23 degrees C was followed by its decrease in the second year of storage.

Název v anglickém jazyce

The effect of storage temperature and time on the consistency and color of sterilized processed cheese

Popis výsledku anglicky

The effect of sterilization (117 degrees C for 20 min) on the color and consistency of processed cheeses was evaluated. The sterilization resulted in a darker shade (darker color) and increased firmness and elasticity of processed cheeses (P < 0.05). During the storage period (24 months) of sterilized processed cheeses, their color as well as consistency changed depending on the temperature tested (8 and 23 degrees C). The color change of sterilized processed cheeses was more significant at a higher storage temperature (23 degrees C) in comparison with the products kept at cold storage temperature (8 degrees C) (P < 0.05). The firmness of sterilized processed cheeses stored at 8 degrees C increased during the 24 months. The rise in firmness achieved inthe products stored at 23 degrees C was followed by its decrease in the second year of storage.

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

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2008

Kód důvěrnosti údajů

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

Název periodika

European Food Research and Technology

ISSN

1438-2377

e-ISSN

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Svazek periodika

228

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

DE - Spolková republika Německo

Počet stran výsledku

6

Strana od-do

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Kód UT WoS článku

000260877300008

EID výsledku v databázi Scopus

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