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The effect of sterilization on size and shape of fat globules in model processed cheese samples

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dc.title The effect of sterilization on size and shape of fat globules in model processed cheese samples en
dc.contributor.author Tremlová, Bohuslava
dc.contributor.author Štarha, Pavel
dc.contributor.author Buňka, František
dc.contributor.author Gistingrová, Zuzana
dc.contributor.author Hrabě, Jan
dc.relation.ispartof Acta Veterinaria Brno
dc.identifier.issn 0001-7213 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2006
utb.relation.volume 75
utb.relation.issue 3
dc.citation.spage 419
dc.citation.epage 425
dc.type article
dc.language.iso en
dc.identifier.doi 10.2754/avb200675030419
dc.relation.uri http://actavet.vfu.cz/75/3/0419/
dc.subject fat en
dc.subject heat sterilization en
dc.subject histochemical analysis en
dc.subject image analysis en
dc.subject processed cheese en
dc.description.abstract Model cheese samples from 4 independent productions were heat sterilized (117 °C, 20 minutes) after the melting process and packing with an aim to prolong their durability. The objective of the study was to assess changes in the size and shape of fat globules due to heat sterilization by using image analysis methods. The study included a selection of suitable methods of preparation mounts, taking microphotographs and making overlays for automatic processing of photographs by image analyser, ascertaining parameters to determine the size and shape of fat globules and statistical analysis of results obtained. The results of the experiment suggest that changes in shape of fat globules due to heat sterilization are not unequivocal. We found that the size of fat globules was significantly increased (p < 0.01) due to heat sterilization (117°C, 20 min), and the shares of small fat globules (up to 500 ÎĽm2, or 100 ÎĽm2) in the samples of heat sterilized processed cheese were decreased. The results imply that the image analysis method is very useful when assessing the effect of technological process on the quality of processed cheese quality. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1002695
utb.identifier.obdid 14553378
utb.identifier.scopus 2-s2.0-42449118829
utb.identifier.wok 000240734600013
utb.source j-scopus
dc.date.accessioned 2012-02-10T13:15:32Z
dc.date.available 2012-02-10T13:15:32Z
dc.rights Attribution-NonCommercial-NoDerivs 4.0 Unported
dc.rights.uri https://creativecommons.org/licenses/by-nc-nd/4.0/
dc.rights.access openAccess
utb.contributor.internalauthor Buňka, František
utb.contributor.internalauthor Hrabě, Jan
utb.fulltext.affiliation B. TREMLOVÁ 1**, P. ŠTARHA 2, F. BUŇKA 3, Z. GISTINGROVÁ 1, J. HRABĚ 3 University of Veterinary and Pharmaceutical Sciences Brno1) Brno University of Technology2) Tomáš Baťa University in Zlín3) **Doc. MVDr. Bohuslava Tremlová, Ph.D. Department of Vegetable Foodstuffs and Plant Production University of Veterinary and Pharmaceutical Sciences Brno Palackého 1-3 612 42 Brno, Czech Republic Phone: +420 541 562 700 E-mail : tremlovab@vfu.cz http://www.vfu.cz/acta-vet/actavet.htm
utb.fulltext.dates Received November 3, 2005 Accepted May 11, 2006
utb.fulltext.sponsorship The present study was supported by the Ministry of Education, Youth and Sports, the Research Project No. 6215712402 (Veterinary aspects of food safety and quality).
utb.fulltext.projects MSM 6215712402
utb.fulltext.faculty -
utb.fulltext.ou -
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