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

Černíková, Michaela; Nebesářová, Jana; Salek, Richardos-Nicolaos; Popková, Romana; Buňka, František

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