Properties of spreadable processed Mozzarella cheese with divergent compositions of emulsifying salts in relation to the applied cheese storage period

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F17%3A63517125" target="_blank" >RIV/70883521:28110/17:63517125 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.1016/j.lwt.2016.11.019" target="_blank" >http://dx.doi.org/10.1016/j.lwt.2016.11.019</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.lwt.2016.11.019" target="_blank" >10.1016/j.lwt.2016.11.019</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Properties of spreadable processed Mozzarella cheese with divergent compositions of emulsifying salts in relation to the applied cheese storage period

Popis výsledku v původním jazyce

The study was focused on selected textural and viscoelastic characteristics of spreadable processed cheese (35 g/100 g dry matter; 50 g/100 g fat in dry matter) manufactured with different ternary mixtures of emulsifying salts (ES) and from Mozzarella-type cheese (MC) with different storage periods (0, 2 and 4 weeks) over the course of a 60-day storage period (6 ± 2 °C). The ES utilized consisted of disodium hydrogenphosphate (DSP), tetrasodium diphosphate (TSPP), sodium salt of polyphosphate with mean length n ≈ 20 (P20), and trisodium citrate (TSC). Furthermore, the hardest samples were those manufactured from DSP and TSPP in a ratio 1:1. This ratio resulted in processed cheese with the highest values of gel strength and interaction factor. When TSC was utilized in the mixtures, the hardness of the samples rose with the increase of P20 (≥50%). Additionally, when DSP, TSC, TSPP, and P20 were added as sole ingredients, hardness decreased in the following order: P20 &gt; TSPP ≈ TSC &gt; DSP. This trend was also observed with the values of gel strength and interaction factor. The hardness of all samples increased with increased storage periods. However, the hardness values dropped in relation to an increase in the storage period of the MC. © 2016 Elsevier Ltd

Název v anglickém jazyce

Properties of spreadable processed Mozzarella cheese with divergent compositions of emulsifying salts in relation to the applied cheese storage period

Popis výsledku anglicky

The study was focused on selected textural and viscoelastic characteristics of spreadable processed cheese (35 g/100 g dry matter; 50 g/100 g fat in dry matter) manufactured with different ternary mixtures of emulsifying salts (ES) and from Mozzarella-type cheese (MC) with different storage periods (0, 2 and 4 weeks) over the course of a 60-day storage period (6 ± 2 °C). The ES utilized consisted of disodium hydrogenphosphate (DSP), tetrasodium diphosphate (TSPP), sodium salt of polyphosphate with mean length n ≈ 20 (P20), and trisodium citrate (TSC). Furthermore, the hardest samples were those manufactured from DSP and TSPP in a ratio 1:1. This ratio resulted in processed cheese with the highest values of gel strength and interaction factor. When TSC was utilized in the mixtures, the hardness of the samples rose with the increase of P20 (≥50%). Additionally, when DSP, TSC, TSPP, and P20 were added as sole ingredients, hardness decreased in the following order: P20 &gt; TSPP ≈ TSC &gt; DSP. This trend was also observed with the values of gel strength and interaction factor. The hardness of all samples increased with increased storage periods. However, the hardness values dropped in relation to an increase in the storage period of the MC. © 2016 Elsevier Ltd

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

LWT- Food Science and Technology

ISSN

0023-6438

e-ISSN

—

Svazek periodika

77

Číslo periodika v rámci svazku

Neuveden

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

9

Strana od-do

30-38

Kód UT WoS článku

000392769200005

EID výsledku v databázi Scopus

2-s2.0-84995906140