The effect of ternary emulsifying salt composition and cheese maturity on the textural properties of processed cheese
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28610%2F13%3A43869740" target="_blank" >RIV/70883521:28610/13:43869740 - isvavai.cz</a>
Nalezeny alternativní kódy
RIV/60162694:G42__/13:00497748 RIV/70883521:28110/13:43869740
Výsledek na webu
<a href="http://www.sciencedirect.com/science/article/pii/S0958694612002014" target="_blank" >http://www.sciencedirect.com/science/article/pii/S0958694612002014</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.idairyj.2012.09.006" target="_blank" >10.1016/j.idairyj.2012.09.006</a>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
The effect of ternary emulsifying salt composition and cheese maturity on the textural properties of processed cheese
Popis výsledku v původním jazyce
The dependence of textural parameters of processed cheeses (40%, w/w, dry matter content, 50%, w/w, fat in dry matter content) on the composition of ternary mixtures of phosphate emulsifying salts (disodium hydrogen phosphate - DSP; tetrasodium diphosphate - TSPP; sodium salt of polyphosphate - POLY) was modelled. The effects were studied in samples from cheeses with different maturity (2, 4 and 8 weeks) over a 30-day storage period at 6 degrees C. With a constant POLY content (below 60%) in the ternarymixtures, a rapid increase in hardness and a decrease in cohesiveness and relative adhesiveness was observed in products with a ratio of DSP to TSPP ranging in the instance of 1:1-3:4. The effect of a specific ratio of DSP to TSPP on the texture parameters decreased with increasing content of POLY in the mixtures. Neither the degree of maturity of the cheese nor a 30-day storage period affected these general trends.
Název v anglickém jazyce
The effect of ternary emulsifying salt composition and cheese maturity on the textural properties of processed cheese
Popis výsledku anglicky
The dependence of textural parameters of processed cheeses (40%, w/w, dry matter content, 50%, w/w, fat in dry matter content) on the composition of ternary mixtures of phosphate emulsifying salts (disodium hydrogen phosphate - DSP; tetrasodium diphosphate - TSPP; sodium salt of polyphosphate - POLY) was modelled. The effects were studied in samples from cheeses with different maturity (2, 4 and 8 weeks) over a 30-day storage period at 6 degrees C. With a constant POLY content (below 60%) in the ternarymixtures, a rapid increase in hardness and a decrease in cohesiveness and relative adhesiveness was observed in products with a ratio of DSP to TSPP ranging in the instance of 1:1-3:4. The effect of a specific ratio of DSP to TSPP on the texture parameters decreased with increasing content of POLY in the mixtures. Neither the degree of maturity of the cheese nor a 30-day storage period affected these general trends.
Klasifikace
Druh
J<sub>x</sub> - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
CEP obor
GM - Potravinářství
OECD FORD obor
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Návaznosti výsledku
Projekt
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Návaznosti
S - Specificky vyzkum na vysokych skolach
Ostatní
Rok uplatnění
2013
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
International Dairy Journal
ISSN
0958-6946
e-ISSN
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Svazek periodika
29
Číslo periodika v rámci svazku
1
Stát vydavatele periodika
NL - Nizozemsko
Počet stran výsledku
7
Strana od-do
1-7
Kód UT WoS článku
000312207300001
EID výsledku v databázi Scopus
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