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Properties of spreadable processed Mozzarella cheese with divergent compositions of emulsifying salts in relation to the applied cheese storage period

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dc.title Properties of spreadable processed Mozzarella cheese with divergent compositions of emulsifying salts in relation to the applied cheese storage period en
dc.contributor.author Salek, Richardos-Nicolaos
dc.contributor.author Černíková, Michaela
dc.contributor.author Pachlová, Vendula
dc.contributor.author Bubelová, Zuzana
dc.contributor.author Konečná, Veronika
dc.contributor.author Buňka, František
dc.relation.ispartof LWT - Food Science and Technology
dc.identifier.issn 0023-6438 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2017
utb.relation.volume 77
dc.citation.spage 30
dc.citation.epage 38
dc.type article
dc.language.iso en
dc.publisher Academic Press
dc.identifier.doi 10.1016/j.lwt.2016.11.019
dc.relation.uri https://www.sciencedirect.com/science/article/pii/S0023643816306909
dc.subject Emulsifying salts en
dc.subject Mozzarella en
dc.subject Processed cheese en
dc.subject Rheology en
dc.subject Texture en
dc.description.abstract The study was focused on selected textural and viscoelastic characteristics of spreadable processed cheese (35 g/100 g dry matter; 50 g/100 g fat in dry matter) manufactured with different ternary mixtures of emulsifying salts (ES) and from Mozzarella-type cheese (MC) with different storage periods (0, 2 and 4 weeks) over the course of a 60-day storage period (6 ± 2 °C). The ES utilized consisted of disodium hydrogenphosphate (DSP), tetrasodium diphosphate (TSPP), sodium salt of polyphosphate with mean length n ≈ 20 (P20), and trisodium citrate (TSC). Furthermore, the hardest samples were those manufactured from DSP and TSPP in a ratio 1:1. This ratio resulted in processed cheese with the highest values of gel strength and interaction factor. When TSC was utilized in the mixtures, the hardness of the samples rose with the increase of P20 (≥50%). Additionally, when DSP, TSC, TSPP, and P20 were added as sole ingredients, hardness decreased in the following order: P20 > TSPP ≈ TSC > DSP. This trend was also observed with the values of gel strength and interaction factor. The hardness of all samples increased with increased storage periods. However, the hardness values dropped in relation to an increase in the storage period of the MC. © 2016 Elsevier Ltd en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1006798
utb.identifier.obdid 43877124
utb.identifier.scopus 2-s2.0-84995906140
utb.identifier.wok 000392769200005
utb.identifier.coden LBWTA
utb.source j-scopus
dc.date.accessioned 2017-02-28T15:11:26Z
dc.date.available 2017-02-28T15:11:26Z
dc.description.sponsorship IGA/FT/2015/004, UTB, Tomas Bata University in Zlín; IGA/FT/2016/003, UTB, Tomas Bata University in Zlín
dc.description.sponsorship internal grant agency of Tomas Bata University in Zlin, Czech Republic [IGA/FT/2015/004, IGA/FT/2016/003]
utb.contributor.internalauthor Salek, Richardos-Nicolaos
utb.contributor.internalauthor Černíková, Michaela
utb.contributor.internalauthor Pachlová, Vendula
utb.contributor.internalauthor Bubelová, Zuzana
utb.contributor.internalauthor Konečná, Veronika
utb.contributor.internalauthor Buňka, František
utb.fulltext.affiliation Richardos Nikolaos Salek, Michaela Černíková, Vendula Paachlová, Zuzana Bubelová, Veronika Konečná, František Buňka* Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, T.G. Masaryka 5555, 760 01, Zlín, Czechia * Corresponding author. E-mail address: bunka@ft.utb.cz (F. Buňka)
utb.fulltext.dates Received 6 August 2016 Received in revised form 9 November 2016 Accepted 10 November 2016 Available online 12 November 2016
utb.fulltext.sponsorship This study was kindly supported by the internal grant agency of Tomas Bata University in Zlín, Czech Republic (IGA/FT/2015/004 and IGA/FT/2016/003) and funded by resources dedicated to specific university research.
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