About: Influence of cheese ripening on rheological properties of processed cheese

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An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	The objective of this work was to observe the maturity influence of the nature cheese on texture and rheological properties of the high-fat processed cheese, cooling influence on texture and rheological properties and also their changes during storage ofthe processed cheese. Processed cheese are characterised as a viscoelastic material. Loss tangent values for processed cheese showed a predominantly elastic behaviour (G´ > G´´) over the whole range of frequencies tested, thus corresponding more closel y to a true gel than to macromolecular dispersion. Linear viscoelasticity region for our samples was in range 0 - 300 Pa. The storage and loss moduli increased with increasing of frequency, but the tangent of the phase shift did not show significant changes over the frequency range. It was found out that increasing ratio of the mature raw material decreased the complex, yield stress, tangent of the phase shift and hardness of the processed cheese. It was noted that increasing ratio of the mature raw m The objective of this work was to observe the maturity influence of the nature cheese on texture and rheological properties of the high-fat processed cheese, cooling influence on texture and rheological properties and also their changes during storage ofthe processed cheese. Processed cheese are characterised as a viscoelastic material. Loss tangent values for processed cheese showed a predominantly elastic behaviour (G´ > G´´) over the whole range of frequencies tested, thus corresponding more closel y to a true gel than to macromolecular dispersion. Linear viscoelasticity region for our samples was in range 0 - 300 Pa. The storage and loss moduli increased with increasing of frequency, but the tangent of the phase shift did not show significant changes over the frequency range. It was found out that increasing ratio of the mature raw material decreased the complex, yield stress, tangent of the phase shift and hardness of the processed cheese. It was noted that increasing ratio of the mature raw m (en)
Title	Influence of cheese ripening on rheological properties of processed cheese Influence of cheese ripening on rheological properties of processed cheese (en)
skos:prefLabel	Influence of cheese ripening on rheological properties of processed cheese Influence of cheese ripening on rheological properties of processed cheese (en)
skos:notation	RIV/60461373:22330/02:00006886!RIV/2004/MSM/223304/N
http://linked.open.../vavai/riv/strany	105;106
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM 223300004)
http://linked.open...vai/riv/dodaniDat	2004
http://linked.open...aciTvurceVysledku	Piska, Ivo Štětina, Jiří
http://linked.open.../riv/druhVysledku	D - Článek ve sborníku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Vysoká škola chemicko-technologická v Praze / Fakulta potravinářské a biochemické technologie
http://linked.open...dnocenehoVysledku	648825
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/02:00006886
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Processed cheese; texture; TPA; rheology, frequency sweep; yield stress; maturity; cheese ripening; sensory analysis, cooling conditions (en)
http://linked.open.../riv/klicoveSlovo	maturity texture sensory analysis cooling conditions TPA rheology Processed cheese cheese ripening frequency sweep yield stress
http://linked.open...ontrolniKodProRIV	[D9091A56B379]
http://linked.open...v/mistoKonaniAkce	Praha
http://linked.open...i/riv/mistoVydani	Praha
http://linked.open...i/riv/nazevZdroje	Chisa 2002 - 15th International Congress of Chemical and Process Engineering
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	2 (xsd:int)
http://linked.open...cetTvurcuVysledku	2 (xsd:int)
http://linked.open...ocetUcastnikuAkce	0 (xsd:int)
http://linked.open...nichUcastnikuAkce	0 (xsd:int)
http://linked.open...UplatneniVysledku	2002
http://linked.open...iv/tvurceVysledku	Štětina, Jiří Piska, Ivo
http://linked.open...vavai/riv/typAkce	CST - Celostátní
http://linked.open.../riv/zahajeniAkce	2002-08-25 (xsd:date)
http://linked.open...n/vavai/riv/zamer	http://linked.opendata.cz/resource/domain/vavai/zamer/MSM%20223300004
number of pages	2 (xsd:int)
http://purl.org/ne...btex#hasPublisher	Česká společnost chemického inženýrství
https://schema.org/isbn	80-86059-33-2
http://localhost/t...ganizacniJednotka	22330

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