The combined effects of fat content, calcium chloride, and coagulant concentration on the development of cheese curd structure

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F17%3A63516647" target="_blank" >RIV/70883521:28110/17:63516647 - isvavai.cz</a>

Výsledek na webu

<a href="http://www.sciencedirect.com/science/article/pii/S0958694617301279" target="_blank" >http://www.sciencedirect.com/science/article/pii/S0958694617301279</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.idairyj.2017.05.006" target="_blank" >10.1016/j.idairyj.2017.05.006</a>

Jazyk výsledku

angličtina

Název v původním jazyce

The combined effects of fat content, calcium chloride, and coagulant concentration on the development of cheese curd structure

Popis výsledku v původním jazyce

The effects of differing content levels of calcium chloride (approximately 200 and 400 μg Ca per 100 g milk protein) and of a microbial coagulant (3200 and 6400 μL per 100 L of milk; 950 IMCU (international milk coagulating units) mL−1) on the coagulation of cows&apos; milk with various fat levels (0.02–3.77%, w/w) was studied. Non-linear regression analysis was used to evaluate dynamic factors (lag time, tlag; maximum coagulation rate, Cmax; time for the maximum coagulation rate, tmax). Increasing fat content in the milk at constant calcium chloride and coagulant contents had no significant and clear effects on the tlag, Cmax, and tmax values. Increased levels of calcium chloride or microbial coagulant led to a significant decrease in tlag and tmax, and conversely increased Cmax. Therefore, milk fat content had no significant effect on gel development; however, levels of calcium chloride and coagulant significantly influenced gel structure.

Název v anglickém jazyce

The combined effects of fat content, calcium chloride, and coagulant concentration on the development of cheese curd structure

Popis výsledku anglicky

The effects of differing content levels of calcium chloride (approximately 200 and 400 μg Ca per 100 g milk protein) and of a microbial coagulant (3200 and 6400 μL per 100 L of milk; 950 IMCU (international milk coagulating units) mL−1) on the coagulation of cows&apos; milk with various fat levels (0.02–3.77%, w/w) was studied. Non-linear regression analysis was used to evaluate dynamic factors (lag time, tlag; maximum coagulation rate, Cmax; time for the maximum coagulation rate, tmax). Increasing fat content in the milk at constant calcium chloride and coagulant contents had no significant and clear effects on the tlag, Cmax, and tmax values. Increased levels of calcium chloride or microbial coagulant led to a significant decrease in tlag and tmax, and conversely increased Cmax. Therefore, milk fat content had no significant effect on gel development; however, levels of calcium chloride and coagulant significantly influenced gel structure.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2017

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

73

Číslo periodika v rámci svazku

Neuveden

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

6

Strana od-do

92-97

Kód UT WoS článku

000407832400012

EID výsledku v databázi Scopus

2-s2.0-85021366598