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The effect of different agitations and temperature maintainings on viscoelastic properties of full-fat processed cheese spreads

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dc.title The effect of different agitations and temperature maintainings on viscoelastic properties of full-fat processed cheese spreads en
dc.contributor.author Černíková, Michaela
dc.contributor.author Salek, Richardos-Nicolaos
dc.contributor.author Kozáčková, Dana
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 2018
utb.relation.volume 89
dc.citation.spage 244
dc.citation.epage 247
dc.type article
dc.language.iso en
dc.publisher Academic Press
dc.identifier.doi 10.1016/j.lwt.2017.10.054
dc.relation.uri https://www.sciencedirect.com/science/article/pii/S0023643817308071
dc.subject Full-fat en
dc.subject Holding time en
dc.subject Processed cheese en
dc.subject Rheology en
dc.subject Speed of agitation en
dc.description.abstract The objective of this study was to determine the effect of different melt holding time (0–20 min) at a melting temperature of 90 °C on the viscoelastic properties of full-fat (fat content in dry matter 50 g/100 g, dry matter content 35 g/100 g) processed cheeses over the course of a sixty-day storage period (6 ± 2 °C). Three various agitation speeds (1000; 1500 and 3000 rounds per min) were used. For all three monitored agitation speeds, there was a significant decrease in the firmness of the processed cheeses in the first 3 min of the holding time. The subsequent extension of the melt holding time (up to 20 min) led to the significant increase the product firmness. Over the course of a sixty-day storage period, the firmness of all the monitored processed cheeses increased. Samples produced at 3000 rpm were significantly more solid in comparison with processed cheeses produced at lower agitation speeds (1000 and 1500 rpm). © 2017 en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1007617
utb.identifier.obdid 43878220
utb.identifier.scopus 2-s2.0-85032680600
utb.identifier.wok 000423644700034
utb.identifier.coden LBWTA
utb.source j-scopus
dc.date.accessioned 2018-01-15T16:31:33Z
dc.date.available 2018-01-15T16:31:33Z
dc.description.sponsorship Tomas Bata University in Zlin, Czech Republic [IGA/FT/2016/003, IGA/FT/2017/004]
utb.contributor.internalauthor Černíková, Michaela
utb.contributor.internalauthor Salek, Richardos-Nicolaos
utb.contributor.internalauthor Kozáčková, Dana
utb.contributor.internalauthor Buňka, František
utb.scopus.affiliation Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, T.G. Masaryka 5555, Zlín, Czech Republic
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