Vliv sterilační teploty a doby skladování na konzistenci a barvu sterilovaných tavených sýrů

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F08%3A63507253" target="_blank" >RIV/70883521:28110/08:63507253 - 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 colour of sterilized processed cheese

Popis výsledku v původním jazyce

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

Popis výsledku anglicky

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

Z - Vyzkumny zamer (s odkazem do CEZ)

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

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Číslo periodika v rámci svazku

2

Stát vydavatele periodika

DE - Spolková republika Německo

Počet stran výsledku

7

Strana od-do

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Kód UT WoS článku

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EID výsledku v databázi Scopus

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