Effect of two-stage water addition on consistency of processed cheese: Physicochemical, mechanical, thermal, and organoleptic approach

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F25%3A63595558" target="_blank" >RIV/70883521:28110/25:63595558 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.mdpi.com/2304-8158/14/8/1361" target="_blank" >https://www.mdpi.com/2304-8158/14/8/1361</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/foods14081361" target="_blank" >10.3390/foods14081361</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Effect of two-stage water addition on consistency of processed cheese: Physicochemical, mechanical, thermal, and organoleptic approach

Popis výsledku v původním jazyce

The current study investigated the impact of two-stage water addition on the selected properties of processed cheese (PC). In particular, the above-mentioned novel approach involved adding water in two stages during the PC manufacturing process. The effects of this process on the physicochemical, viscoelastic, textural, tribological, thermal, and organoleptic properties of PC were evaluated. For all examined PC samples, the elastic modulus consistently dominated over the viscous modulus (G′ &gt; G″) across the entire frequency range. Moreover, it was observed that a smaller amount of initial water addition during the melting process resulted in a slight increase in the values of both viscoelastic moduli. The control sample exhibited the lowest lightness values, while it also showed the highest level of yellow coloring, suggesting that the two-stage addition of water affected the color of the PC samples. The results showed that the two-stage addition of water significantly influenced the physicochemical, viscoelastic, textural, tribological, thermal, and organoleptic properties of PC, leading to a modified texture, and thermal stability. Moreover, firmer PC products were obtained when a greater initial water level (first dosage; in the range of 60 to 90%) was utilized. This study could provide valuable information on the development of high-quality PC products with tailored functional properties, which can be important for the dairy industry.

Název v anglickém jazyce

Effect of two-stage water addition on consistency of processed cheese: Physicochemical, mechanical, thermal, and organoleptic approach

Popis výsledku anglicky

The current study investigated the impact of two-stage water addition on the selected properties of processed cheese (PC). In particular, the above-mentioned novel approach involved adding water in two stages during the PC manufacturing process. The effects of this process on the physicochemical, viscoelastic, textural, tribological, thermal, and organoleptic properties of PC were evaluated. For all examined PC samples, the elastic modulus consistently dominated over the viscous modulus (G′ &gt; G″) across the entire frequency range. Moreover, it was observed that a smaller amount of initial water addition during the melting process resulted in a slight increase in the values of both viscoelastic moduli. The control sample exhibited the lowest lightness values, while it also showed the highest level of yellow coloring, suggesting that the two-stage addition of water affected the color of the PC samples. The results showed that the two-stage addition of water significantly influenced the physicochemical, viscoelastic, textural, tribological, thermal, and organoleptic properties of PC, leading to a modified texture, and thermal stability. Moreover, firmer PC products were obtained when a greater initial water level (first dosage; in the range of 60 to 90%) was utilized. This study could provide valuable information on the development of high-quality PC products with tailored functional properties, which can be important for the dairy industry.

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

2025

Kód důvěrnosti údajů

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

Název periodika

Foods

ISSN

2304-8158

e-ISSN

—

Svazek periodika

14

Číslo periodika v rámci svazku

8

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

21

Strana od-do

nestránkováno

Kód UT WoS článku

001476442400001

EID výsledku v databázi Scopus

2-s2.0-105003540178