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The impact of Cheddar or white brined cheese with various maturity degrees on the processed cheese consistency: A comparative study

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dc.title The impact of Cheddar or white brined cheese with various maturity degrees on the processed cheese consistency: A comparative study en
dc.contributor.author Salek, Richardos-Nicolaos
dc.contributor.author Černíková, Michaela
dc.contributor.author Lorencová, Eva
dc.contributor.author Pachlová, Vendula
dc.contributor.author Kůrová, Vendula
dc.contributor.author Šenkýřová, Jana
dc.contributor.author Buňka, František
dc.relation.ispartof International Dairy Journal
dc.identifier.issn 0958-6946 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2020
utb.relation.volume 111
dc.type article
dc.language.iso en
dc.publisher Elsevier Ltd
dc.identifier.doi 10.1016/j.idairyj.2020.104816
dc.relation.uri https://www.sciencedirect.com/science/article/pii/S0958694620301862
dc.description.abstract This study focussed on the dependence on different emulsifying salt ternary mixture composition [disodium hydrogenphosphate (DSP), tetrasodium diphosphate (TSPP), sodium salt of polyphosphate (P20; number of phosphate units in the chain ≈20), trisodium citrate (TSC)] of hardness and gel strength of spreadable processed cheese (PC) manufactured from Cheddar and white brined cheeses. All PC samples were stored for 60 days (6 ± 2 °C). The hardest PC and samples with the highest gel strength were those produced from DSP and TSPP in a ratio 1:1. The hardness of all examined samples increased with the extending storage period, whilst their hardness and gel strength decreased with the rising maturity degree of the raw material utilised. Furthermore, higher values of gel strength were reported for the PC samples produced with Cheddar cheese in comparison with those made from white brined cheese. © 2020 Elsevier Ltd en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1009863
utb.identifier.scopus 2-s2.0-85089558468
utb.identifier.coden IDAJE
utb.source j-scopus
dc.date.accessioned 2020-09-01T10:09:21Z
dc.date.available 2020-09-01T10:09:21Z
utb.contributor.internalauthor Salek, Richardos-Nicolaos
utb.contributor.internalauthor Černíková, Michaela
utb.contributor.internalauthor Lorencová, Eva
utb.contributor.internalauthor Pachlová, Vendula
utb.contributor.internalauthor Kůrová, Vendula
utb.contributor.internalauthor Šenkýřová, Jana
utb.contributor.internalauthor Buňka, František
utb.fulltext.references Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, T.G. Masaryka 5555, Zlín, 760 01, Czech Republic; Food Research Laboratory, Department of Logistics, Faculty of Military Leadership, University of Defence, Kounicova 65, Brno, 662 10, Czech Republic
utb.fulltext.sponsorship This study was kindly supported by the National Agency for Agriculture Research , project No. QK1710156 in the programme ZEMĚ and the internal grant agency of Tomas Bata University in Zlín , Czech Republic ( IGA/FT/2020/003 ) and funded by resources dedicated to specific university research.
utb.fulltext.projects QK1710156
utb.fulltext.projects IGA/FT/2020/003
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