About: The effect of different ternary mixtures of sodium phosphates on hardness of processed cheese spreads

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
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	I S
http://linked.open...avai/riv/aktivity	I, S
http://linked.open...iv/cisloPeriodika	10
http://linked.open...vai/riv/dodaniDat	2013
http://linked.open...aciTvurceVysledku	Weiserová, Eva Buňka, František Kráčmar, Stanislav Slavíková, Štěpánka
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	133004
http://linked.open...ai/riv/idVysledku	RIV/70883521:28110/12:43867990
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Regression analysis; Processed cheese; Hardness; Emulsifying salts (en)
http://linked.open.../riv/klicoveSlovo	Emulsifying salts Regression analysis Processed cheese Hardness
http://linked.open...odStatuVydavatele	GB - Spojené království Velké Británie a Severního Irska
http://linked.open...ontrolniKodProRIV	[A01897CD2A95]
http://linked.open...i/riv/nazevZdroje	International Journal of Food Science and Technology
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	4 (xsd:int)
http://linked.open...cetTvurcuVysledku	7 (xsd:int)
http://linked.open...UplatneniVysledku	2012
http://linked.open...v/svazekPeriodika	47
http://linked.open...iv/tvurceVysledku	Buňka, František Kráčmar, Stanislav Michálek, Jaroslav Doudová, Lucie Weiserová, Eva Slavíková, Štěpánka Kuchař, Dalibor
issn	0950-5423
number of pages	9 (xsd:int)
http://bibframe.org/vocab/doi	10.1111/j.1365-2621.2012.03070.x
http://localhost/t...ganizacniJednotka	28110

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