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Microstructure and textural and viscoelastic properties of model processed cheese with different dry matter and fat in dry matter content

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dc.title Microstructure and textural and viscoelastic properties of model processed cheese with different dry matter and fat in dry matter content en
dc.contributor.author Černíková, Michaela
dc.contributor.author Nebesářová, Jana
dc.contributor.author Salek, Richardos-Nicolaos
dc.contributor.author Řiháčková, Lada
dc.contributor.author Buňka, František
dc.relation.ispartof Journal of Dairy Science
dc.identifier.issn 0022-0302 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2017
utb.relation.volume 100
utb.relation.issue 6
dc.citation.spage 4300
dc.citation.epage 4307
dc.type article
dc.language.iso en
dc.publisher Elsevier
dc.identifier.doi 10.3168/jds.2016-12120
dc.relation.uri https://www.sciencedirect.com/science/article/pii/S0022030217302904
dc.subject processed cheese en
dc.subject texture en
dc.subject rheology en
dc.subject scanning electron microscopy en
dc.description.abstract The aim of this work was to examine the effect of a different dry matter (DM) contents (35 and 45% wt/wt) and fat in DM contents (40 and 50% wt/wt) on the textural and viscoelastic properties and microstructure of model processed cheeses made from real ingredients regularly used in the dairy industry. A constant DM content and constant fat in DM content were kept throughout the whole study. Apart from the basic chemical parameters, textural and viscoelastic properties of the model samples were measured and scanning electron microscopy was carried out. With increasing DM content, the rigidity of the products increased and the size of the fat globules in the model samples of the processed cheeses decreased. With increasing fat in DM content, the rigidity of the processed cheeses decreased and the size of the fat globules increased. © 2017 American Dairy Science Association en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1007353
utb.identifier.obdid 43876692
utb.identifier.scopus 2-s2.0-85017118330
utb.identifier.wok 000401783800014
utb.identifier.pubmed 28390721
utb.source j-scopus
dc.date.accessioned 2017-09-08T12:14:44Z
dc.date.available 2017-09-08T12:14:44Z
dc.description.sponsorship Tomas Bata University in Zlin, Czech Republic [IGA/FT/2016/003, IGA/FT/2017/004]; MEYS CR [LM2015062 Czech-BioImaging]
utb.contributor.internalauthor Černíková, Michaela
utb.contributor.internalauthor Salek, Richardos-Nicolaos
utb.contributor.internalauthor Řiháčková, Lada
utb.contributor.internalauthor Buňka, František
utb.fulltext.affiliation Michaela Černíková *1, Jana Nebesářová †, Richardos Nikolaos Salek *, Lada Řiháčková *, František Buňka * * Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, T.G. Masaryka 5555, 760 01, Zlín, Czech Republic † Laboratory of Electron Microscopy, Institute of Parasitology, Biology Centre ASCR, v.v.i., Branišovská 31, 370 05, České Budějovice, Czech Republic 1 Corresponding author: cernikova@ft.utb.cz
utb.fulltext.dates Received October 7, 2016 Accepted February 8, 2017
utb.fulltext.faculty Faculty of Technology
utb.fulltext.faculty Faculty of Technology
utb.fulltext.faculty Faculty of Technology
utb.fulltext.faculty Faculty of Technology
utb.fulltext.ou Department of Food Technology
utb.fulltext.ou Department of Food Technology
utb.fulltext.ou Department of Food Technology
utb.fulltext.ou Department of Food Technology
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