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The effect of rework content addition on the microstructure and viscoelastic properties of processed cheese

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dc.title The effect of rework content addition on the microstructure and viscoelastic properties of processed cheese en
dc.contributor.author Černíková, Michaela
dc.contributor.author Nebesářová, Jana
dc.contributor.author Salek, Richardos-Nicolaos
dc.contributor.author Popková, Romana
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 2018
utb.relation.volume 101
utb.relation.issue 4
dc.citation.spage 2956
dc.citation.epage 2962
dc.type article
dc.language.iso en
dc.publisher Elsevier
dc.identifier.doi 10.3168/jds.2017-13742
dc.relation.uri https://www.sciencedirect.com/science/article/pii/S002203021830050X
dc.subject processed cheese en
dc.subject rework en
dc.subject rheology en
dc.subject cryo-scanning electron microscopy en
dc.description.abstract The aim of this work was to add various amounts of rework (0.0 to 20.0% wt/wt) to processed cheeses with a dry matter content of 36% (wt/wt) and fat with a dry matter content of 45% (wt/wt). The effect of the rework addition on the viscoelastic properties and microstructure of the processed cheeses was observed. The addition of rework (in this case, to processed cheese with a spreadable consistency) in the amounts of 2.5, 5.0, and 10.0% (wt/wt) increased the firmness of the processed cheese. With the further addition of rework, the consistency of the processed cheeses no longer differed significantly. The conclusions obtained by the measurement of viscoelastic properties were supported by cryo-scanning electron microscopy, where fat droplets in samples with added rework of over 10.0% (wt/wt) were smaller than fat droplets in processed cheeses with lower additions of rework. © 2018 American Dairy Science Association en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1007817
utb.identifier.obdid 43879280
utb.identifier.scopus 2-s2.0-85041583516
utb.identifier.wok 000429272300019
utb.identifier.pubmed 29398024
utb.source j-scopus
dc.date.accessioned 2018-04-23T15:01:46Z
dc.date.available 2018-04-23T15:01:46Z
dc.description.sponsorship Core; HMFL, High Magnetic Field Laboratory, Chinese Academy of Sciences; MEYS, Ministry of Education, Youth and Science
dc.description.sponsorship Tomas Bata University in Zlin, Czech Republic [IGA/FT/2018/003]; Ministry of Education, Youth and Sports of the Czech Republic (Czech-BioImaging, Prague, Czech Republic) [LM2015062]
utb.contributor.internalauthor Černíková, Michaela
utb.contributor.internalauthor Salek, Richardos-Nicolaos
utb.contributor.internalauthor Popková, Romana
utb.contributor.internalauthor Buňka, František
utb.fulltext.affiliation Michaela Černíková,*1 Jana Nebesářová,† Richardos Nikolaos Salek,* Romana Popková,* and 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, Czech Academy of Science, v.v.i., Branišovská 31, 370 05, České Budějovice, Czech Republic 1 Corresponding author: cernikova@utb.cz
utb.fulltext.dates Received August 25, 2017. Accepted December 2, 2017.
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utb.fulltext.sponsorship This study was kindly supported by a project of the internal grants of Tomas Bata University in Zlin, Czech Republic, no. IGA/FT/2018/003, funded from the resources of specific university research. We acknowledge the core facility Laboratory of Electron Microscopy, Biology Centre of Czech Academy of Science, České Budejovice, supported by the Ministry of Education, Youth and Sports of the Czech Republic (LM2015062 Czech-BioImaging, Prague, Czech Republic).
utb.wos.affiliation [Cernikova, Michaela; Salek, Richardos Nikolaos; Popkova, Romana; Bunka, Frantisek] Tomas Bata Univ Zlin, Fac Technol, Dept Food Technol, TG Masaryka 5555, Zlin 76001, Czech Republic; [Nebesarova, Jana] Czech Acad Sci, Biol Ctr, Inst Parasitol, Lab Elect Microscopy,Vvi, Branisovska 31, Ceske Budejovice 37005, Czech Republic
utb.scopus.affiliation Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, T.G. Masaryka 5555, Zlín, Czech Republic; Laboratory of Electron Microscopy, Institute of Parasitology, Biology Centre, Czech Academy of Science, v.v.i., Branišovská 31, 370 05, České, Budějovice, Czech Republic
utb.fulltext.projects IGA/FT/2018/003
utb.fulltext.projects LM2015062
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