The impact of Cheddar or white brined cheese with various maturity degrees on the processed cheese consistency: A comparative study

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F20%3A63526155" target="_blank" >RIV/70883521:28110/20:63526155 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/60162694:G42__/20:00556172

Výsledek na webu

<a href="https://www.sciencedirect.com/science/article/pii/S0958694620301862" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0958694620301862</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.idairyj.2020.104816" target="_blank" >10.1016/j.idairyj.2020.104816</a>

Jazyk výsledku

angličtina

Název v původním jazyce

The impact of Cheddar or white brined cheese with various maturity degrees on the processed cheese consistency: A comparative study

Popis výsledku v původním jazyce

This study focussed on the dependence on different emulsifying salt ternary mixture composition [disodium hydrogenphosphate (DSP), tetrasodium diphosphate (TSPP), sodium salt of polyphosphate (P20; number of phosphate units in the chain ≈20), trisodium citrate (TSC)] of hardness and gel strength of spreadable processed cheese (PC) manufactured from Cheddar and white brined cheeses. All PC samples were stored for 60 days (6 ± 2 °C). The hardest PC and samples with the highest gel strength were those produced from DSP and TSPP in a ratio 1:1. The hardness of all examined samples increased with the extending storage period, whilst their hardness and gel strength decreased with the rising maturity degree of the raw material utilised. Furthermore, higher values of gel strength were reported for the PC samples produced with Cheddar cheese in comparison with those made from white brined cheese.

Název v anglickém jazyce

The impact of Cheddar or white brined cheese with various maturity degrees on the processed cheese consistency: A comparative study

Popis výsledku anglicky

This study focussed on the dependence on different emulsifying salt ternary mixture composition [disodium hydrogenphosphate (DSP), tetrasodium diphosphate (TSPP), sodium salt of polyphosphate (P20; number of phosphate units in the chain ≈20), trisodium citrate (TSC)] of hardness and gel strength of spreadable processed cheese (PC) manufactured from Cheddar and white brined cheeses. All PC samples were stored for 60 days (6 ± 2 °C). The hardest PC and samples with the highest gel strength were those produced from DSP and TSPP in a ratio 1:1. The hardness of all examined samples increased with the extending storage period, whilst their hardness and gel strength decreased with the rising maturity degree of the raw material utilised. Furthermore, higher values of gel strength were reported for the PC samples produced with Cheddar cheese in comparison with those made from white brined cheese.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

<a href="/cs/project/QK1710156" target="_blank" >QK1710156: Nové přístupy a metody analýzy pro zajištění kvality, bezpečnosti a zdravotní nezávadnosti sýrů, optimalizace jejich výroby a zefektivnění procesů hygieny a sanitace při současném snížení zátěže životního prostředí odpadními vodami</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2020

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

111

Číslo periodika v rámci svazku

Neuveden

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

9

Strana od-do

—

Kód UT WoS článku

000577509700001

EID výsledku v databázi Scopus

2-s2.0-85089558468