The combined effects of fat content, calcium chloride, and coagulant concentration on the development of cheese curd structure

Moudrá, Kateřina; Pachlová, Vendula; Černíková, Michaela; Šopík, Tomáš; Buňka, František

dc.title	The combined effects of fat content, calcium chloride, and coagulant concentration on the development of cheese curd structure	en
dc.contributor.author	Moudrá, Kateřina
dc.contributor.author	Pachlová, Vendula
dc.contributor.author	Černíková, Michaela
dc.contributor.author	Šopík, Tomáš
dc.contributor.author	Buňka, František
dc.relation.ispartof	International Dairy Journal
dc.identifier.issn	0958-6946 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued	2017
utb.relation.volume	73
dc.citation.spage	92
dc.citation.epage	97
dc.type	article
dc.language.iso	en
dc.publisher	Elsevier
dc.identifier.doi	10.1016/j.idairyj.2017.05.006
dc.relation.uri	https://www.sciencedirect.com/science/article/pii/S0958694617301279
dc.description.abstract	The effects of differing content levels of calcium chloride (approximately 200 and 400 μg Ca per 100 g milk protein) and of a microbial coagulant (3200 and 6400 μL per 100 L of milk; 950 IMCU (international milk coagulating units) mL−1) on the coagulation of cows' milk with various fat levels (0.02–3.77%, w/w) was studied. Non-linear regression analysis was used to evaluate dynamic factors (lag time, tlag; maximum coagulation rate, Cmax; time for the maximum coagulation rate, tmax). Increasing fat content in the milk at constant calcium chloride and coagulant contents had no significant and clear effects on the tlag, Cmax, and tmax values. Increased levels of calcium chloride or microbial coagulant led to a significant decrease in tlag and tmax, and conversely increased Cmax. Therefore, milk fat content had no significant effect on gel development; however, levels of calcium chloride and coagulant significantly influenced gel structure. © 2017 Elsevier Ltd	en
utb.faculty	Faculty of Technology
dc.identifier.uri	http://hdl.handle.net/10563/1007207
utb.identifier.obdid	43876736
utb.identifier.scopus	2-s2.0-85021366598
utb.identifier.wok	000407832400012
utb.identifier.coden	IDAJE
utb.source	j-scopus
dc.date.accessioned	2017-09-03T21:40:00Z
dc.date.available	2017-09-03T21:40:00Z
dc.description.sponsorship	IGA/FT/2016/003, UTB, Univerzita Tomáše Bati ve Zlíně; IGA/FT/2017/004, UTB, Univerzita Tomáše Bati ve Zlíně
dc.description.sponsorship	Tomas Bata University in Zlin [IGA/FT/2016/003, IGA/FT/2017/004]; National Agency for Agriculture Research [QK1710156]
utb.contributor.internalauthor	Moudrá, Kateřina
utb.contributor.internalauthor	Pachlová, Vendula
utb.contributor.internalauthor	Černíková, Michaela
utb.contributor.internalauthor	Šopík, Tomáš
utb.contributor.internalauthor	Buňka, František
utb.fulltext.affiliation	Kateřina Moudrá, Vendula Pachlová, Michaela Cerníková, Tomáš Sopík, František Buňka* Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, Nám. T. G. Masaryka 5555, Zlín, Czech Republic * Corresponding author. Tel.: +420 576 033 011. E-mail address: bunka@ft.utb.cz (F. Buňka).
utb.fulltext.dates	Received 25 November 2016 Received in revised form 20 May 2017 Accepted 23 May 2017 Available online 12 June 2017
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utb.fulltext.sponsorship	Financial support from Tomas Bata University in Zlín, Internal Grant Agencies (projects IGA/FT/2016/003 and IGA/FT/2017/004) and the National Agency for Agriculture Research, project No. QK1710156, is gratefully acknowledged.
utb.scopus.affiliation	Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, Nám. T. G. Masaryka 5555, Zlín, Czech Republic