The effect of different ternary mixtures of sodium phosphates on hardness of processed cheese spreads

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F12%3A43867990" target="_blank" >RIV/70883521:28110/12:43867990 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/60162694:G42__/12:00479294

Výsledek na webu

<a href="http://dx.doi.org/10.1111/j.1365-2621.2012.03070.x" target="_blank" >http://dx.doi.org/10.1111/j.1365-2621.2012.03070.x</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1111/j.1365-2621.2012.03070.x" target="_blank" >10.1111/j.1365-2621.2012.03070.x</a>

Jazyk výsledku

angličtina

Název v původním jazyce

The effect of different ternary mixtures of sodium phosphates on hardness of processed cheese spreads

Popis výsledku v původním jazyce

The aim of this study was to describe the dependence of hardness of processed cheeses on the proportion of disodium hydrogenphosphate (DSP), tetrasodium diphosphate (TSPP) and/or sodium salts of polyphosphate (POLY) in ternary mixtures of emulsifying salts. The samples were observed during a 30-day storage period (at 6°C). On the second day of storage, hardness of the samples with the individual DSP, TSPP or POLY were in the range of 1.65-1.83N, 2.42-2.81N and 5.98-6.53N, respectively. Within zero or avery low proportion of POLY in the mixture, hardness of the processed cheeses increased rapidly (up to 14N) at a specific ratio of DSP to TSPP in range of 1:1-3:4. Hardness of the samples containing the above-mentioned specific ratio was decreasing withthe rising content of POLY (up to 60%) in the ternary mixtures. Within the prevailing content of POLY in the ternary mixtures (more than 60%), the phenomenon of a specific ratio of DSP to TSPP was no longer observed. With the increasing s

Název v anglickém jazyce

The effect of different ternary mixtures of sodium phosphates on hardness of processed cheese spreads

Popis výsledku anglicky

The aim of this study was to describe the dependence of hardness of processed cheeses on the proportion of disodium hydrogenphosphate (DSP), tetrasodium diphosphate (TSPP) and/or sodium salts of polyphosphate (POLY) in ternary mixtures of emulsifying salts. The samples were observed during a 30-day storage period (at 6°C). On the second day of storage, hardness of the samples with the individual DSP, TSPP or POLY were in the range of 1.65-1.83N, 2.42-2.81N and 5.98-6.53N, respectively. Within zero or avery low proportion of POLY in the mixture, hardness of the processed cheeses increased rapidly (up to 14N) at a specific ratio of DSP to TSPP in range of 1:1-3:4. Hardness of the samples containing the above-mentioned specific ratio was decreasing withthe rising content of POLY (up to 60%) in the ternary mixtures. Within the prevailing content of POLY in the ternary mixtures (more than 60%), the phenomenon of a specific ratio of DSP to TSPP was no longer observed. With the increasing s

Druh

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

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2012

Kód důvěrnosti údajů

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

Název periodika

International Journal of Food Science and Technology

ISSN

0950-5423

e-ISSN

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Svazek periodika

47

Číslo periodika v rámci svazku

10

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

9

Strana od-do

2063-2071

Kód UT WoS článku

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EID výsledku v databázi Scopus

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