The effect of composition of ternary mixtures containing phosphate and citrate emulsifying salts on selected textural properties of spreadable processed cheese

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F15%3A43872964" target="_blank" >RIV/70883521:28110/15:43872964 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.1016/j.idairyj.2014.12.009" target="_blank" >http://dx.doi.org/10.1016/j.idairyj.2014.12.009</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.idairyj.2014.12.009" target="_blank" >10.1016/j.idairyj.2014.12.009</a>

Jazyk výsledku

angličtina

Název v původním jazyce

The effect of composition of ternary mixtures containing phosphate and citrate emulsifying salts on selected textural properties of spreadable processed cheese

Popis výsledku v původním jazyce

Ternary mixtures consisting of phosphate and citrate emulsifying salts were studied for their impact on selected textural properties (especially hardness) of processed cheese spreads over a 30 day storage period at 6+-2oC. Two different groups of sampleswere manufactured, one with pH adjustment (target values within the interval of 5.60-5.80) and one without pH adjustment. When binary mixtures with trisodium citrate (TSC) and tetrasodium diphosphate (TSPP) were used (with zero content of the other salts tested in the ternary mixture), the products consisting of TSC and TSPP at a ratio of approximately 1:1 were the hardest. Increasing the content of TSC, TSPP and/or sodium salt of polyphosphate and decreasing that of disodium hydrogen phosphate (DSP) in ternary mixtures resulted in the increasing of the hardness of processed cheese. The absolute values of processed cheese hardness significantly changed as a result of pH adjustment.

Název v anglickém jazyce

The effect of composition of ternary mixtures containing phosphate and citrate emulsifying salts on selected textural properties of spreadable processed cheese

Popis výsledku anglicky

Ternary mixtures consisting of phosphate and citrate emulsifying salts were studied for their impact on selected textural properties (especially hardness) of processed cheese spreads over a 30 day storage period at 6+-2oC. Two different groups of sampleswere manufactured, one with pH adjustment (target values within the interval of 5.60-5.80) and one without pH adjustment. When binary mixtures with trisodium citrate (TSC) and tetrasodium diphosphate (TSPP) were used (with zero content of the other salts tested in the ternary mixture), the products consisting of TSC and TSPP at a ratio of approximately 1:1 were the hardest. Increasing the content of TSC, TSPP and/or sodium salt of polyphosphate and decreasing that of disodium hydrogen phosphate (DSP) in ternary mixtures resulted in the increasing of the hardness of processed cheese. The absolute values of processed cheese hardness significantly changed as a result of pH adjustment.

Druh

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

CEP obor

GM - Potravinářství

OECD FORD obor

—

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2015

Kód důvěrnosti údajů

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

Název periodika

International Dairy Journal

ISSN

0958-6946

e-ISSN

—

Svazek periodika

44

Číslo periodika v rámci svazku

Neuveden

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

7

Strana od-do

37-43

Kód UT WoS článku

000349757900006

EID výsledku v databázi Scopus

—