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The effect of different heat sterilization regimes on the quality of canned processed cheese

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dc.title The effect of different heat sterilization regimes on the quality of canned processed cheese en
dc.contributor.author Lazárková, Zuzana
dc.contributor.author Buňka, František
dc.contributor.author Buňková, Leona
dc.contributor.author Holáň, Felix
dc.contributor.author Kráčmar, Stanislav
dc.contributor.author Hrabě, Jan
dc.relation.ispartof Journal of Food Process Engineering
dc.identifier.issn 0145-8876 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2011
utb.relation.volume 34
utb.relation.issue 6
dc.citation.spage 1860
dc.citation.epage 1878
dc.type article
dc.language.iso en
dc.publisher Wiley-Blackwell en
dc.identifier.doi 10.1111/j.1745-4530.2009.00376.x
dc.relation.uri http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4530.2009.00376.x/full
dc.subject exposure-time en
dc.subject heat sterilization en
dc.subject microflora en
dc.subject processed cheese en
dc.subject sensory properties en
dc.description.abstract The impact of four different regimes of heat sterilization (110C for 100 min, 115C for 32 min, 120C for 10 min and 125C for 3.2 min) on the properties of processed cheeses was evaluated. Also, nonsterilized samples were analyzed. Samples without and with the addition of lactose (0.5-2.0% w/w) were studied because lactose might be present in raw materials at various concentrations and might significantly affect processed cheese quality. All the sterilization regimes ensured inactivation of microflora. When the sterilization temperature was reduced (with simultaneously prolonged exposure time) the samples showed worse sensory properties. Significant hydrolytic changes of proteins and larger amino acid losses were also detected. The smallest changes were noted in products treated at 125C for 3.2 min. The heat treatment at 120C for 10 min caused acceptable modification of cheese properties. Addition of lactose higher than 1.0% w/w was found unsuitable for the production of sterilized processed cheeses. © 2010 Wiley Periodicals, Inc. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1002598
utb.identifier.rivid RIV/70883521:28110/11:43865584!RIV12-MSM-28110___
utb.identifier.obdid 43865596
utb.identifier.scopus 2-s2.0-82955246713
utb.identifier.wok 000297947600004
utb.identifier.coden JFPED
utb.source j-scopus
dc.date.accessioned 2012-02-10T13:15:12Z
dc.date.available 2012-02-10T13:15:12Z
utb.contributor.internalauthor Lazárková, Zuzana
utb.contributor.internalauthor Buňka, František
utb.contributor.internalauthor Buňková, Leona
utb.contributor.internalauthor Kráčmar, Stanislav
utb.contributor.internalauthor Hrabě, Jan
utb.fulltext.affiliation Michal Rouchal,a Marek Nečas b and Robert Vícha a * a Department of Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Nám. T. G. Masaryka 275, Zlín,762 72, Czech Republic, and b Department of Chemistry, Faculty of Science, Masaryk University, Kamenice 5, Brno-Bohunice, 625 00, Czech Republic Correspondence e-mail: rvicha@ft.utb.cz
utb.fulltext.dates Received 19 October 2011 accepted 1 November 2011
utb.fulltext.sponsorship Financial support of this work by the Tomas Bata Foundation, the Czech Ministry of Education (project No. MSM 7088352101) and the Internal Funding Agency of Tomas Bata University in Zlin (project No. IGA/6/FT/11/D) is gratefully acknowledged.
utb.fulltext.projects MSM 7088352101
utb.fulltext.projects IGA/6/FT/11/D
utb.fulltext.ou Department of Chemistry
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