About: Influence of cheese ripening and cooling conditions on texture and rheological properties of processed cheese

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About: Influence of cheese ripening and cooling conditions on texture and rheological properties of processed cheese - sborník Goto Sponge NotDistinct Permalink

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	Processed cheeses are characterised essentially by composition and by consistency. So a texture with associated physical properties is an important trait underlying the quality of processed cheese. The objective of this work was to observe the maturity influence of the nature cheese on texture and rheological properties of the high#fat processed cheese and influence of cooling rate on its texture and rheological properties. It was found out that increasing ratio of matured natural cheese decreased the complex modules, yield stress and hardness of the processed cheese. It was noted that increasing ratio of matured natural cheese did not have negative effect on the taste of processed cheese samples. Rapid cooling led to a decrease of the complex modules,the spreadability was also better, on the other hand, stickiness was found as well. Processed cheeses are characterised essentially by composition and by consistency. So a texture with associated physical properties is an important trait underlying the quality of processed cheese. The objective of this work was to observe the maturity influence of the nature cheese on texture and rheological properties of the high#fat processed cheese and influence of cooling rate on its texture and rheological properties. It was found out that increasing ratio of matured natural cheese decreased the complex modules, yield stress and hardness of the processed cheese. It was noted that increasing ratio of matured natural cheese did not have negative effect on the taste of processed cheese samples. Rapid cooling led to a decrease of the complex modules,the spreadability was also better, on the other hand, stickiness was found as well. (en)
Title	Influence of cheese ripening and cooling conditions on texture and rheological properties of processed cheese - sborník Influence of cheese ripening and cooling conditions on texture and rheological properties of processed cheese - sborník (en)
skos:prefLabel	Influence of cheese ripening and cooling conditions on texture and rheological properties of processed cheese - sborník Influence of cheese ripening and cooling conditions on texture and rheological properties of processed cheese - sborník (en)
skos:notation	RIV/60461373:22330/03:00008499!RIV/2004/MSM/223304/N
http://linked.open.../vavai/riv/strany	573;574
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	Valentová, Helena 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	610238
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/03:00008499
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Processed cheese; nature cheese maturity; rheology; frequency sweep; yield strees; texture profile analysis (en)
http://linked.open.../riv/klicoveSlovo	rheology Processed cheese frequency sweep nature cheese maturity texture profile analysis yield strees
http://linked.open...ontrolniKodProRIV	[2614C553BF5E]
http://linked.open...v/mistoKonaniAkce	, Institute of Food Science and Nutrition, ETH Z
http://linked.open...i/riv/mistoVydani	Zurich
http://linked.open...i/riv/nazevZdroje	Proceedings of the 3rd International symposium on food rheology and structure
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	3 (xsd:int)
http://linked.open...cetTvurcuVysledku	5 (xsd:int)
http://linked.open...ocetUcastnikuAkce	0 (xsd:int)
http://linked.open...nichUcastnikuAkce	0 (xsd:int)
http://linked.open...UplatneniVysledku	2003
http://linked.open...iv/tvurceVysledku	Valentová, Helena Štětina, Jiří Piska, Ivo Bien, René Dřevová, Linda
http://linked.open...vavai/riv/typAkce	WRD - Světová
http://linked.open.../riv/zahajeniAkce	2003-02-09 (xsd:date)
http://linked.open...n/vavai/riv/zamer	http://linked.opendata.cz/resource/domain/vavai/zamer/MSM%20223300004
number of pages	2 (xsd:int)
http://purl.org/ne...btex#hasPublisher	ETH Zurich
https://schema.org/isbn	3-905609-19-3
http://localhost/t...ganizacniJednotka	22330

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