About: The Effect of Different Heat Sterilization Regimes on the Quality of Canned Processed Cheese

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About: The Effect of Different Heat Sterilization Regimes on the Quality of Canned Processed Cheese Goto Sponge NotDistinct Permalink

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 impact of four different regimes of heat sterilization (110C for 100 min, 115C for 32 min, 120C for 10 min and 125C for 3.2 min) on the properties of processed cheeses was evaluated. Also, nonsterilized samples were analyzed. Samples without and with the addition of lactose (0.5–2.0% w/w) were studied because lactose might be present in raw materials at various concentrations and might significantly affect processed cheese quality. All the sterilization regimes ensured inactivation of microflora. When the sterilization temperature was reduced (with simultaneously prolonged exposure time) the samples showed worse sensory properties. Significant hydrolytic changes of proteins and larger amino acid losses were also detected. The smallest changes were noted in products treated at 125C for 3.2 min. The heat treatment at 120C for 10 min caused acceptable modification of cheese properties. Addition of lactose higher than 1.0% w/w was found unsuitable for the production of sterilized processed cheeses. The impact of four different regimes of heat sterilization (110C for 100 min, 115C for 32 min, 120C for 10 min and 125C for 3.2 min) on the properties of processed cheeses was evaluated. Also, nonsterilized samples were analyzed. Samples without and with the addition of lactose (0.5–2.0% w/w) were studied because lactose might be present in raw materials at various concentrations and might significantly affect processed cheese quality. All the sterilization regimes ensured inactivation of microflora. When the sterilization temperature was reduced (with simultaneously prolonged exposure time) the samples showed worse sensory properties. Significant hydrolytic changes of proteins and larger amino acid losses were also detected. The smallest changes were noted in products treated at 125C for 3.2 min. The heat treatment at 120C for 10 min caused acceptable modification of cheese properties. Addition of lactose higher than 1.0% w/w was found unsuitable for the production of sterilized processed cheeses. (en)
Title	The Effect of Different Heat Sterilization Regimes on the Quality of Canned Processed Cheese The Effect of Different Heat Sterilization Regimes on the Quality of Canned Processed Cheese (en)
skos:prefLabel	The Effect of Different Heat Sterilization Regimes on the Quality of Canned Processed Cheese The Effect of Different Heat Sterilization Regimes on the Quality of Canned Processed Cheese (en)
skos:notation	RIV/70883521:28110/11:43865584!RIV12-MSM-28110___
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM7088352101)
http://linked.open...iv/cisloPeriodika	6
http://linked.open...vai/riv/dodaniDat	2012
http://linked.open...aciTvurceVysledku	Buňková, Leona Lazárková, Zuzana Hrabě, Jan Buňka, František Kráčmar, Stanislav
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Univerzita Tomáše Bati ve Zlíně / Fakulta technologická
http://linked.open...dnocenehoVysledku	196234
http://linked.open...ai/riv/idVysledku	RIV/70883521:28110/11:43865584
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	sterilization, sterilization regime, processed cheese, lactose, sensory properties, amino acids (en)
http://linked.open.../riv/klicoveSlovo	sterilization amino acids processed cheese sensory properties sterilization regime lactose
http://linked.open...odStatuVydavatele	US - Spojené státy americké
http://linked.open...ontrolniKodProRIV	[7D27DD77E1BC]
http://linked.open...i/riv/nazevZdroje	Journal of Food Process Engineering
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	5 (xsd:int)
http://linked.open...cetTvurcuVysledku	6 (xsd:int)
http://linked.open...UplatneniVysledku	2011
http://linked.open...v/svazekPeriodika	34
http://linked.open...iv/tvurceVysledku	Buňka, František Buňková, Leona Hrabě, Jan Kráčmar, Stanislav Holáň, Felix Lazárková, Zuzana
http://linked.open...ain/vavai/riv/wos	000297947600004
http://linked.open...n/vavai/riv/zamer	Multifunctional Composite Systems Based on Natural and Synthetic Polymers
issn	0145-8876
number of pages	19 (xsd:int)
http://bibframe.org/vocab/doi	10.1111/j.1745-4530.2009.00376.x
http://localhost/t...ganizacniJednotka	28110

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