The effect of cheese maturity on selected properties of processed cheese without traditional emulsifying agents

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F14%3A43872988" target="_blank" >RIV/62157124:16270/14:43872988 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/70883521:28610/14:43871347 RIV/70883521:28110/14:43871347

Výsledek na webu

<a href="http://dx.doi.org/10.1016/j.lwt.2013.10.023" target="_blank" >http://dx.doi.org/10.1016/j.lwt.2013.10.023</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.lwt.2013.10.023" target="_blank" >10.1016/j.lwt.2013.10.023</a>

Jazyk výsledku

angličtina

Název v původním jazyce

The effect of cheese maturity on selected properties of processed cheese without traditional emulsifying agents

Popis výsledku v původním jazyce

The aim of this work was to compare selected properties (hardness, cohesiveness, adhesiveness, characteristics of fat globules, pH, meltability and sensory characteristics - homogeneity, rigidity and flavour) of processed cheeses (dry matter content 40 g/100 g; fat in dry matter content 50 g/100 g) made with traditional emulsifying salts (sodium salts of phosphates) and products in which the traditional emulsifying salts were replaced with 1 g/100 g kappa-carrageenan. The development of the above-mentioned properties was studied in dependence on the maturity level of cheese (raw material; 1-16 weeks' maturity). The samples made without the use of traditional emulsifying salts were nearly five times as hard as the products with phosphates regardless ofthe maturity level of cheese. In both types of samples, hardness was decreasing and adhesiveness was rising with the increasing maturity level of cheese. Meltability of the samples without traditional emulsifying salts was very low and re

Název v anglickém jazyce

The effect of cheese maturity on selected properties of processed cheese without traditional emulsifying agents

Popis výsledku anglicky

The aim of this work was to compare selected properties (hardness, cohesiveness, adhesiveness, characteristics of fat globules, pH, meltability and sensory characteristics - homogeneity, rigidity and flavour) of processed cheeses (dry matter content 40 g/100 g; fat in dry matter content 50 g/100 g) made with traditional emulsifying salts (sodium salts of phosphates) and products in which the traditional emulsifying salts were replaced with 1 g/100 g kappa-carrageenan. The development of the above-mentioned properties was studied in dependence on the maturity level of cheese (raw material; 1-16 weeks' maturity). The samples made without the use of traditional emulsifying salts were nearly five times as hard as the products with phosphates regardless ofthe maturity level of cheese. In both types of samples, hardness was decreasing and adhesiveness was rising with the increasing maturity level of cheese. Meltability of the samples without traditional emulsifying salts was very low and re

Druh

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

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/ED2.1.00%2F03.0111" target="_blank" >ED2.1.00/03.0111: Centrum polymerních systémů</a><br>

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2014

Kód důvěrnosti údajů

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

Název periodika

LWT-Food Science and Technology

ISSN

0023-6438

e-ISSN

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Svazek periodika

55

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

7

Strana od-do

650-656

Kód UT WoS článku

000330093800034

EID výsledku v databázi Scopus

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