Use of sodium polyphosphates with different linear lengths in the production of spreadable processed cheese

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F14%3A43871409" target="_blank" >RIV/70883521:28110/14:43871409 - isvavai.cz</a>

Výsledek na webu

<a href="http://www.journalofdairyscience.org/article/S0022-0302%2813%2900780-7/abstract" target="_blank" >http://www.journalofdairyscience.org/article/S0022-0302%2813%2900780-7/abstract</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3168/jds.2013-7210" target="_blank" >10.3168/jds.2013-7210</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Use of sodium polyphosphates with different linear lengths in the production of spreadable processed cheese

Popis výsledku v původním jazyce

The objective of this study was to describe the dependence of textural properties (hardness, cohesiveness, and relative adhesiveness) of processed cheese spreads on the proportion of disodium phosphate (DSP), tetrasodium diphosphate (TSPP), and sodium salts of polyphosphate in ternary mixtures of emulsifying salts. Sodium salts of polyphosphate with different mean lengths (n is approximately equal to 5, 9, 13, 20, and 28) were used. Pentasodium triphosphate (PSTP) was used instead of TSPP in the secondpart of the study. Products with and without pH adjustment were tested (the target pH value was 5.60-5.80). Textural properties of the processed cheese were observed after 2, 9, and 30 d of storage at 6°C. Hardness of the processed cheese with a low content of polyphosphate increased at a specific DSP:TSPP ratio (~1:1 to 3:4). This trend was the same for all the polyphosphates used; only the absolute values of texture parameters were different. The same trends were observed in the ternar

Název v anglickém jazyce

Use of sodium polyphosphates with different linear lengths in the production of spreadable processed cheese

Popis výsledku anglicky

The objective of this study was to describe the dependence of textural properties (hardness, cohesiveness, and relative adhesiveness) of processed cheese spreads on the proportion of disodium phosphate (DSP), tetrasodium diphosphate (TSPP), and sodium salts of polyphosphate in ternary mixtures of emulsifying salts. Sodium salts of polyphosphate with different mean lengths (n is approximately equal to 5, 9, 13, 20, and 28) were used. Pentasodium triphosphate (PSTP) was used instead of TSPP in the secondpart of the study. Products with and without pH adjustment were tested (the target pH value was 5.60-5.80). Textural properties of the processed cheese were observed after 2, 9, and 30 d of storage at 6°C. Hardness of the processed cheese with a low content of polyphosphate increased at a specific DSP:TSPP ratio (~1:1 to 3:4). This trend was the same for all the polyphosphates used; only the absolute values of texture parameters were different. The same trends were observed in the ternar

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

2014

Kód důvěrnosti údajů

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

Název periodika

Journal of Dairy Science

ISSN

0022-0302

e-ISSN

—

Svazek periodika

97

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

12

Strana od-do

111-122

Kód UT WoS článku

000328593700010

EID výsledku v databázi Scopus

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