About: The impact of ternary mixtures composed of sodium phosphate and citrate salts on processed cheese spreads hardness

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	The scope of this study was to describe the dependence of hardness of processed cheese spreads on the composition of ternary mixtures of emulsifying salts (trisodium citrate (TSC), disodium hydrogenphosphate (DSP), tetrasodium diphosphate (TSPP), and sodium salt of polyphosphate (P20)) after a 30 day storage period. Three types of ternary mixtures (DSP:TSPP:TSC; DSP:TSC:P20; TSC:TSPP:P20) were studied and their composition was utilized at shifting proportions with a step of 20%. The effects were studied in samples (i) with pH adjustment (target values within the interval of 5.60–5.80); and, (ii) without pH adjustment. All analyses were performed after 30 days of storage at 6 °C. At constant P20 content (<= 60%) in the ternary mixture an increase on hardness was observed at a DSP:TSPP ratio (~ 1:1–3:4). Moreover, when ternary mixtures with TSC and TSPP were used (at zero content of the rest of salts in the ternary mixture), the products consisting of TSC and TSPP (~ 1:1) were the hardest. The pH adjustment led to a significant change in the absolute values of hardness of the processed cheese spreads. The scope of this study was to describe the dependence of hardness of processed cheese spreads on the composition of ternary mixtures of emulsifying salts (trisodium citrate (TSC), disodium hydrogenphosphate (DSP), tetrasodium diphosphate (TSPP), and sodium salt of polyphosphate (P20)) after a 30 day storage period. Three types of ternary mixtures (DSP:TSPP:TSC; DSP:TSC:P20; TSC:TSPP:P20) were studied and their composition was utilized at shifting proportions with a step of 20%. The effects were studied in samples (i) with pH adjustment (target values within the interval of 5.60–5.80); and, (ii) without pH adjustment. All analyses were performed after 30 days of storage at 6 °C. At constant P20 content (<= 60%) in the ternary mixture an increase on hardness was observed at a DSP:TSPP ratio (~ 1:1–3:4). Moreover, when ternary mixtures with TSC and TSPP were used (at zero content of the rest of salts in the ternary mixture), the products consisting of TSC and TSPP (~ 1:1) were the hardest. The pH adjustment led to a significant change in the absolute values of hardness of the processed cheese spreads. (en)
Title	The impact of ternary mixtures composed of sodium phosphate and citrate salts on processed cheese spreads hardness The impact of ternary mixtures composed of sodium phosphate and citrate salts on processed cheese spreads hardness (en)
skos:prefLabel	The impact of ternary mixtures composed of sodium phosphate and citrate salts on processed cheese spreads hardness The impact of ternary mixtures composed of sodium phosphate and citrate salts on processed cheese spreads hardness (en)
skos:notation	RIV/70883521:28110/14:43871680!RIV15-MSM-28110___
http://linked.open...avai/riv/aktivita	S
http://linked.open...avai/riv/aktivity	S
http://linked.open...vai/riv/dodaniDat	2015
http://linked.open...aciTvurceVysledku	Buňka, František Černíková, Michaela Nagyová, Gabriela Mynarčíková, Lucie Bačová, Helena Salek, Richardos Nikolaos
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	Univerzita Tomáše Bati ve Zlíně / Fakulta technologická
http://linked.open...dnocenehoVysledku	20732
http://linked.open...ai/riv/idVysledku	RIV/70883521:28110/14:43871680
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	hardness; processed cheese; phosphate salts; citrate salts; emulsifying salts (en)
http://linked.open.../riv/klicoveSlovo	hardness emulsifying salts processed cheese citrate salts phosphate salts
http://linked.open...ontrolniKodProRIV	[AE0E89AE00DC]
http://linked.open...v/mistoKonaniAkce	Brno
http://linked.open...i/riv/mistoVydani	Brno
http://linked.open...i/riv/nazevZdroje	Sborník příspěvků z XVI. Konference mladých vědeckých pracovníků s mezinárodní účastí
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	6 (xsd:int)
http://linked.open...cetTvurcuVysledku	6 (xsd:int)
http://linked.open...UplatneniVysledku	2014
http://linked.open...iv/tvurceVysledku	Buňka, František Černíková, Michaela Mynarčíková, Lucie Nagyová, Gabriela Bačová, Helena Salek, Richardos Nikolaos
http://linked.open...vavai/riv/typAkce	CST - Celostátní
http://linked.open.../riv/zahajeniAkce	2014-05-28 (xsd:date)
number of pages	3 (xsd:int)
http://purl.org/ne...btex#hasPublisher	Veterinární a farmaceutická univerzita
https://schema.org/isbn	978-80-7305-670-4
http://localhost/t...ganizacniJednotka	28110

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