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  • The paper deals with possibility of replacing phosphate emulsifying agents by hydrocolloid pectin. The use of phosphorus emulsifying salts decrease the Ca:P ratio in processed cheese in comparison to rennet cheese or milk. Model processed cheese samples were evaluated by sensory analysis. The best was processed cheese with 0,1 % (w/w) pectin and 0,2 % (w/w) lecithin. (en)
  • The paper deals with possibility of replacing phosphate emulsifying agents by hydrocolloid pectin. The use of phosphorus emulsifying salts decrease the Ca:P ratio in processed cheese in comparison to rennet cheese or milk. Model processed cheese samples were evaluated by sensory analysis. The best was processed cheese with 0,1 % (w/w) pectin and 0,2 % (w/w) lecithin.
  • The paper deals with possibility of replacing phosphate emulsifying agents by hydrocolloid pectin. The use of phosphorus emulsifying salts decrease the Ca:P ratio in processed cheese in comparison to rennet cheese or milk. Model processed cheese samples were evaluated by sensory analysis. The best was processed cheese with 0,1 % (w/w) pectin and 0,2 % (w/w) lecithin. (cs)
Title
  • Pectin in emulsifiyng agents replacing during processed cheese production
  • Pectin in emulsifiyng agents replacing during processed cheese production (en)
  • Pectin in emulsifiyng agents replacing during processed cheese production (cs)
skos:prefLabel
  • Pectin in emulsifiyng agents replacing during processed cheese production
  • Pectin in emulsifiyng agents replacing during processed cheese production (en)
  • Pectin in emulsifiyng agents replacing during processed cheese production (cs)
skos:notation
  • RIV/70883521:28110/07:63505337!RIV08-MSM-28110___
http://linked.open.../vavai/riv/strany
  • 267-270
http://linked.open...avai/riv/aktivita
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  • Z(MSM7088352101)
http://linked.open...vai/riv/dodaniDat
http://linked.open...aciTvurceVysledku
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  • 440883
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  • RIV/70883521:28110/07:63505337
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  • processed cheese; pectin (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...ontrolniKodProRIV
  • [DE7B0C244966]
http://linked.open...i/riv/mistoVydani
  • Nitra
http://linked.open...i/riv/nazevZdroje
  • Bezpečnosť a kontrola potravín (Zborník prác z medzinárodnej vedeckej konferencie) II. diel
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http://linked.open...ichTvurcuVysledku
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http://linked.open...UplatneniVysledku
http://linked.open...iv/tvurceVysledku
  • Buňka, František
  • Hrabě, Jan
  • Hladká, Kristýna
  • Černíková, Michaela
  • Březina, Pavel
http://linked.open...n/vavai/riv/zamer
number of pages
http://purl.org/ne...btex#hasPublisher
  • Slovenská poľnohospodárska univerzita v Nitre
https://schema.org/isbn
  • 978-80-8069-861-4
http://localhost/t...ganizacniJednotka
  • 28110
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