Attributes | Values |
---|
rdf:type
| |
Description
| - The aim of this study was to describe the dependence of hardness of processed cheeses on the proportion of disodium hydrogenphosphate (DSP), tetrasodium diphosphate (TSPP) and/or sodium salts of polyphosphate (POLY) in ternary mixtures of emulsifying salts. The samples were observed during a 30-day storage period (at 6°C). On the second day of storage, hardness of the samples with the individual DSP, TSPP or POLY were in the range of 1.65-1.83N, 2.42-2.81N and 5.98-6.53N, respectively. Within zero or a very low proportion of POLY in the mixture, hardness of the processed cheeses increased rapidly (up to 14N) at a specific ratio of DSP to TSPP in range of 1:1-3:4. Hardness of the samples containing the above-mentioned specific ratio was decreasing with the rising content of POLY (up to 60%) in the ternary mixtures. Within the prevailing content of POLY in the ternary mixtures (more than 60%), the phenomenon of a specific ratio of DSP to TSPP was no longer observed. With the increasing storage period (up to 30days), hardness of the processed cheeses was slightly rising (in range of 2-4N).
- The aim of this study was to describe the dependence of hardness of processed cheeses on the proportion of disodium hydrogenphosphate (DSP), tetrasodium diphosphate (TSPP) and/or sodium salts of polyphosphate (POLY) in ternary mixtures of emulsifying salts. The samples were observed during a 30-day storage period (at 6°C). On the second day of storage, hardness of the samples with the individual DSP, TSPP or POLY were in the range of 1.65-1.83N, 2.42-2.81N and 5.98-6.53N, respectively. Within zero or a very low proportion of POLY in the mixture, hardness of the processed cheeses increased rapidly (up to 14N) at a specific ratio of DSP to TSPP in range of 1:1-3:4. Hardness of the samples containing the above-mentioned specific ratio was decreasing with the rising content of POLY (up to 60%) in the ternary mixtures. Within the prevailing content of POLY in the ternary mixtures (more than 60%), the phenomenon of a specific ratio of DSP to TSPP was no longer observed. With the increasing storage period (up to 30days), hardness of the processed cheeses was slightly rising (in range of 2-4N). (en)
|
Title
| - The effect of different ternary mixtures of sodium phosphates on hardness of processed cheese spreads
- The effect of different ternary mixtures of sodium phosphates on hardness of processed cheese spreads (en)
|
skos:prefLabel
| - The effect of different ternary mixtures of sodium phosphates on hardness of processed cheese spreads
- The effect of different ternary mixtures of sodium phosphates on hardness of processed cheese spreads (en)
|
skos:notation
| - RIV/70883521:28110/12:43867990!RIV13-MSM-28110___
|
http://linked.open...avai/riv/aktivita
| |
http://linked.open...avai/riv/aktivity
| |
http://linked.open...iv/cisloPeriodika
| |
http://linked.open...vai/riv/dodaniDat
| |
http://linked.open...aciTvurceVysledku
| |
http://linked.open.../riv/druhVysledku
| |
http://linked.open...iv/duvernostUdaju
| |
http://linked.open...titaPredkladatele
| |
http://linked.open...dnocenehoVysledku
| |
http://linked.open...ai/riv/idVysledku
| - RIV/70883521:28110/12:43867990
|
http://linked.open...riv/jazykVysledku
| |
http://linked.open.../riv/klicovaSlova
| - Regression analysis; Processed cheese; Hardness; Emulsifying salts (en)
|
http://linked.open.../riv/klicoveSlovo
| |
http://linked.open...odStatuVydavatele
| - GB - Spojené království Velké Británie a Severního Irska
|
http://linked.open...ontrolniKodProRIV
| |
http://linked.open...i/riv/nazevZdroje
| - International Journal of Food Science and Technology
|
http://linked.open...in/vavai/riv/obor
| |
http://linked.open...ichTvurcuVysledku
| |
http://linked.open...cetTvurcuVysledku
| |
http://linked.open...UplatneniVysledku
| |
http://linked.open...v/svazekPeriodika
| |
http://linked.open...iv/tvurceVysledku
| - Buňka, František
- Kráčmar, Stanislav
- Michálek, Jaroslav
- Doudová, Lucie
- Weiserová, Eva
- Slavíková, Štěpánka
- Kuchař, Dalibor
|
issn
| |
number of pages
| |
http://bibframe.org/vocab/doi
| - 10.1111/j.1365-2621.2012.03070.x
|
http://localhost/t...ganizacniJednotka
| |