About: Controlling the structure and rheological properties of model cheese systems

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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	Changes in rheological and microstructural properties were studied in model cheeses made from ultrafiltered milk and manufactured under 3 different pH/salt conditions (pH 4.6 and 3.5% salt, pH 4.5 and 1.5% salt, and pH 5.2 and 1.8% salt, conditions typical for cheesemaking of Feta, Camembert and Danbo or Gouda cheese, respectively) and various temp. (25, 30 or 35 degree C) and rennet concn. (0.499, 0.239 or 0.0125 IMCU/kg retentate). Results showed that coagulation at higher rennet concn. (Rc) and/or higher temp. (Tc) formed harder cheese. In general, this corresponded to increased aggregate and void sizes in the protein network as Rc and Tc increased. Final cheese pH also influenced both structure and texture. Harder cheese was formed at a lower pH for all Rc and Tc. The pH affected microstructure in a complex way; at pH 5.2 coagulation did not occur at low Rc and Tc, however, at high Rc and Tc, aggregates formed were much denser than at lower pH. At pH 4.5 or 4.6 the general trend was for larger a Changes in rheological and microstructural properties were studied in model cheeses made from ultrafiltered milk and manufactured under 3 different pH/salt conditions (pH 4.6 and 3.5% salt, pH 4.5 and 1.5% salt, and pH 5.2 and 1.8% salt, conditions typical for cheesemaking of Feta, Camembert and Danbo or Gouda cheese, respectively) and various temp. (25, 30 or 35 degree C) and rennet concn. (0.499, 0.239 or 0.0125 IMCU/kg retentate). Results showed that coagulation at higher rennet concn. (Rc) and/or higher temp. (Tc) formed harder cheese. In general, this corresponded to increased aggregate and void sizes in the protein network as Rc and Tc increased. Final cheese pH also influenced both structure and texture. Harder cheese was formed at a lower pH for all Rc and Tc. The pH affected microstructure in a complex way; at pH 5.2 coagulation did not occur at low Rc and Tc, however, at high Rc and Tc, aggregates formed were much denser than at lower pH. At pH 4.5 or 4.6 the general trend was for larger a (en)
Title	Controlling the structure and rheological properties of model cheese systems Controlling the structure and rheological properties of model cheese systems (en)
skos:prefLabel	Controlling the structure and rheological properties of model cheese systems Controlling the structure and rheological properties of model cheese systems (en)
skos:notation	RIV/60461373:22330/02:00006828!RIV/2004/MSM/223304/N
http://linked.open.../vavai/riv/strany	145-152
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM 223300004)
http://linked.open...iv/cisloPeriodika	2
http://linked.open...vai/riv/dodaniDat	2004
http://linked.open...aciTvurceVysledku	Piska, Ivo
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	Vysoká škola chemicko-technologická v Praze / Fakulta potravinářské a biochemické technologie
http://linked.open...dnocenehoVysledku	641741
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/02:00006828
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	CHEESE-; CHEESEMAKING-; ENZYMES-MILK-CLOTTING; PH-; RHEOLOGICAL-PROPERTIES; SALT-; TEMPERATURE-; MICROSTRUCTURE-; MODELLING-; RENNETS-; TEMP- (en)
http://linked.open.../riv/klicoveSlovo	CHEESE- CHEESEMAKING- ENZYMES-MILK-CLOTTING MICROSTRUCTURE- MODELLING- PH- RENNETS- RHEOLOGICAL-PROPERTIES SALT- TEMP- TEMPERATURE-
http://linked.open...odStatuVydavatele	AU - Australské společenství
http://linked.open...ontrolniKodProRIV	[8DC4FE423E98]
http://linked.open...i/riv/nazevZdroje	Australian Journal of Dairy Technology
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	1 (xsd:int)
http://linked.open...cetTvurcuVysledku	4 (xsd:int)
http://linked.open...ocetUcastnikuAkce	0 (xsd:int)
http://linked.open...nichUcastnikuAkce	0 (xsd:int)
http://linked.open...UplatneniVysledku	2002
http://linked.open...v/svazekPeriodika	57
http://linked.open...iv/tvurceVysledku	Piska, Ivo Qvist, Karsten Bruun Euston, Stephen R. Wium, Helle
http://linked.open...n/vavai/riv/zamer	http://linked.opendata.cz/resource/domain/vavai/zamer/MSM%20223300004
issn	0004-9433
number of pages	8 (xsd:int)
http://localhost/t...ganizacniJednotka	22330

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