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The effect of ternary emulsifying salt composition and cheese maturity on the textural properties of processed cheese

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dc.title The effect of ternary emulsifying salt composition and cheese maturity on the textural properties of processed cheese en
dc.contributor.author Buňka, František
dc.contributor.author Doudová, Lucie
dc.contributor.author Weiserová, Eva
dc.contributor.author Kuchař, Dalibor
dc.contributor.author Ponížil, Petr
dc.contributor.author Začalová, Dominika
dc.contributor.author Nagyová, Gabriela
dc.contributor.author Pachlová, Vendula
dc.contributor.author Michálek, Jaroslav
dc.relation.ispartof International Dairy Journal
dc.identifier.issn 0958-6946 OCLC, Ulrich, Sherpa/RoMEO, JCR
dc.date.issued 2013
utb.relation.volume 29
utb.relation.issue 1
dc.citation.spage 1
dc.citation.epage 7
dc.type article
dc.language.iso en
dc.publisher Elsevier BV en
dc.identifier.doi 10.1016/j.idairyj.2012.09.006
dc.relation.uri https://www.sciencedirect.com/science/article/pii/S0958694612002014
dc.description.abstract 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 ternary mixtures, 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. (C) 2012 Elsevier Ltd. All rights reserved. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1003071
utb.identifier.obdid 43869890
utb.identifier.scopus 2-s2.0-84871779833
utb.identifier.wok 000312207300001
utb.identifier.coden IDAJE
utb.source j-wok
dc.date.accessioned 2013-01-01T22:30:01Z
dc.date.available 2013-01-01T22:30:01Z
utb.contributor.internalauthor Buňka, František
utb.contributor.internalauthor Weiserová, Eva
utb.contributor.internalauthor Ponížil, Petr
utb.contributor.internalauthor Začalová, Dominika
utb.contributor.internalauthor Nagyová, Gabriela
utb.contributor.internalauthor Pachlová, Vendula
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