About: Mikrostruktura a reologické vlastnosti vysokotučného taveného sýra

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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)

Attributes	Values
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Description	Processing markedly changes the structure of natural cheese and results in the development of new structures in processed cheese. Under the effect of melting salts, high heat and vigorous stirring, the relatively insoluble protein matrix of natural cheese is converted into a smooth a homogeneous mass of partially solubilized proteins of processed cheese. Samples of high fat processed cheese were prepared from a raw material with / without hydrocolloids. Each group of samples was again divided into two subgroups. One of these subgroups was cooled down slowly and the other one rapidly. At the end we obtained four different groups of samples. The differences between samples were studied by rheological measurement (yield point; frequency sweep test) and byconfocal scanning laser microscopy. The results and differences between samples are reported. Processing markedly changes the structure of natural cheese and results in the development of new structures in processed cheese. Under the effect of melting salts, high heat and vigorous stirring, the relatively insoluble protein matrix of natural cheese is converted into a smooth a homogeneous mass of partially solubilized proteins of processed cheese. Samples of high fat processed cheese were prepared from a raw material with / without hydrocolloids. Each group of samples was again divided into two subgroups. One of these subgroups was cooled down slowly and the other one rapidly. At the end we obtained four different groups of samples. The differences between samples were studied by rheological measurement (yield point; frequency sweep test) and byconfocal scanning laser microscopy. The results and differences between samples are reported. (en)
Title	Mikrostruktura a reologické vlastnosti vysokotučného taveného sýra Mikrostruktura a reologické vlastnosti vysokotučného taveného sýra (cs) Microstructure and rheological properties of high fat processed cheese (en)
skos:prefLabel	Mikrostruktura a reologické vlastnosti vysokotučného taveného sýra Mikrostruktura a reologické vlastnosti vysokotučného taveného sýra (cs) Microstructure and rheological properties of high fat processed cheese (en)
skos:notation	RIV/60461373:22330/02:00006887!RIV/2004/MSM/223304/N
http://linked.open.../vavai/riv/strany	192-196
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM 223300004)
http://linked.open...vai/riv/dodaniDat	2004
http://linked.open...aciTvurceVysledku	Piska, Ivo Štětina, Jiří
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	Vysoká škola chemicko-technologická v Praze / Fakulta potravinářské a biochemické technologie
http://linked.open...dnocenehoVysledku	653493
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/02:00006887
http://linked.open...riv/jazykVysledku	cze - čeština
http://linked.open.../riv/klicovaSlova	Processed cheese; rheology, frequency sweep; yield stress; hydrocolloids; cooling conditions; confocal scanning laser microscopy; image analysis (en)
http://linked.open.../riv/klicoveSlovo	image analysis cooling conditions rheology Processed cheese frequency sweep confocal scanning laser microscopy yield stress hydrocolloids
http://linked.open...ontrolniKodProRIV	[718C22A0828C]
http://linked.open...v/mistoKonaniAkce	Praha
http://linked.open...i/riv/mistoVydani	Praha
http://linked.open...i/riv/nazevZdroje	Celostátní přehlídky sýrů 2002 - Výsledky přehlídek a sborník semináře Mléko a sýry 2002
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	2 (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...iv/tvurceVysledku	Štětina, Jiří Piska, Ivo Qvist, Karsten Bruun Ipsen, Richard Holstein
http://linked.open...vavai/riv/typAkce	CST - Celostátní
http://linked.open.../riv/zahajeniAkce	2002-01-23 (xsd:date)
http://linked.open...n/vavai/riv/zamer	http://linked.opendata.cz/resource/domain/vavai/zamer/MSM%20223300004
number of pages	5 (xsd:int)
http://purl.org/ne...btex#hasPublisher	Česká společnost chemická
https://schema.org/isbn	80-86238-21-0
http://localhost/t...ganizacniJednotka	22330

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