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The effect of selected phosphate emusifying salts on viscoelastic properties of processed cheese

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dc.title The effect of selected phosphate emusifying salts on viscoelastic properties of processed cheese en
dc.contributor.author Sádlíková, Ivana
dc.contributor.author Buňka, František
dc.contributor.author Budinský, Pavel
dc.contributor.author Voldánová, Barbora
dc.contributor.author Pavlínek, Vladimír
dc.contributor.author Hoza, Ignác
dc.relation.ispartof Lebensmittel Wissenschaft und Technologie - Food Science and Technology
dc.identifier.issn 0023-6438 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2010
utb.relation.volume 43
utb.relation.issue 8
dc.citation.spage 1220
dc.citation.epage 1225
dc.type article
dc.language.iso en
dc.publisher Elsevier Science B.V. en
dc.identifier.doi 10.1016/j.lwt.2010.04.012
dc.relation.uri https://www.sciencedirect.com/science/article/pii/S002364381000143X
dc.subject emulsifying salt en
dc.subject phosphate en
dc.subject processed cheese en
dc.subject rheology en
dc.subject viscoelastic properties en
dc.description.abstract Práce se zabývala studiem vlivu vybraných fosforečnanových tavicích solí (Na3PO4, Na2HPO4, Na4P2O7, Na2H2P2O7, Na5P3O10, sodná sůl polyfosforečnanu) a jejich vybraných směsí (sodná sůl polyfosforečnanu + Na2HPO4; sodná sůl polyfosforečnanu + Na4P2O7) na viskoelastické vlastnosti modelových tavených sýrů (sušina 40%, tuk v sušině 50 %). Tuhost vzorků rostla při aplikaci jednotlivých fosforečnanů v následujícím pořadí monofosforečnan < difosforečnan < trifosforečnan < polyfosforečnan. cs
dc.description.abstract The aim of this study was to investigate the effect of selected phosphate emulsifying salts (Na3PO4, Na2HPO4, Na4P2O7, Na2H2P2O7, Na5P3O10, sodium polyphosphate) and their selected mixtures (sodium polyphosphate + Na2HPO4 en
dc.description.abstract sodium polyphosphate + Na4P2O7) on the viscoelastic properties of model processed cheese (dry matter ? 40 g/100 g en
dc.description.abstract fat in dry matter ? 50 g/100 g). Viscoelastic properties of model samples stored at 6?2°C were investigated by dynamic oscillation rheometry (plate-plate geometry en
dc.description.abstract frequency range 0.1?50.0 Hz en
dc.description.abstract temperature 20°C). Processed cheese manufactured with different phosphates showed various pH values and different viscoelastic properties. The firmness of samples increased due to use of particular types of tested phosphates. Their influence on cheese firmness increased in the following order: orthophosphate < polyphosphate < diphosphate < triphosphate. The increasing content of polyphosphate (up to 50%) in the binary mixture of polyphosphate and orthophosphate or polyphosphate and diphosphate caused the increase of firmness of model samples. The content of polyphosphates above 50% in the binary mixture led to decrease of firmness of model processed cheese. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1001187
utb.identifier.rivid RIV/70883521:28110/10:63509471!RIV11-MSM-28110___
utb.identifier.obdid 43864495
utb.identifier.scopus 2-s2.0-79956280003
utb.identifier.wok 000279000600008
utb.source j-riv
dc.rights Attribution-NonCommercial-NoDerivs 4.0 Unported
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.rights.access openAccess
utb.contributor.internalauthor Sádlíková, Ivana
utb.contributor.internalauthor Buňka, František
utb.contributor.internalauthor Budinský, Pavel
utb.contributor.internalauthor Pavlínek, Vladimír
utb.contributor.internalauthor Hoza, Ignác
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