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  • The paper deals with a possibility of replacing phosphate emulsifying agents by hydrocolloid pectin and emulgator lecithin. The experiments were made with different degree of cheese maturity and various lecithin additions. The lecithin concentration could be decreased with increasing degree of cheese maturity. However, these samples showed separation into two phases - fatty and proteinaceous, what is not good for organoleptic properties.
  • The paper deals with a possibility of replacing phosphate emulsifying agents by hydrocolloid pectin and emulgator lecithin. The experiments were made with different degree of cheese maturity and various lecithin additions. The lecithin concentration could be decreased with increasing degree of cheese maturity. However, these samples showed separation into two phases - fatty and proteinaceous, what is not good for organoleptic properties. (en)
  • The paper deals with a possibility of replacing phosphate emulsifying agents by hydrocolloid pectin and emulgator lecithin. The experiments were made with different degree of cheese maturity and various lecithin additions. The lecithin concentration could be decreased with increasing degree of cheese maturity. However, these samples showed separation into two phases - fatty and proteinaceous, what is not good for organoleptic properties. (cs)
Title
  • Kombinace pektinu a lecitinu jako možná náhrada tavicích solí ve výrobě tavených sýrů
  • Kombinace pektinu a lecitinu jako možná náhrada tavicích solí ve výrobě tavených sýrů (cs)
  • Combination of pectin and lecitin as a possible substitute of emulsifying salts in processed cheese production (en)
skos:prefLabel
  • Kombinace pektinu a lecitinu jako možná náhrada tavicích solí ve výrobě tavených sýrů
  • Kombinace pektinu a lecitinu jako možná náhrada tavicích solí ve výrobě tavených sýrů (cs)
  • Combination of pectin and lecitin as a possible substitute of emulsifying salts in processed cheese production (en)
skos:notation
  • RIV/70883521:28110/07:63505338!RIV08-MSM-28110___
http://linked.open.../vavai/riv/strany
  • 32-35
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • Z(MSM7088352101)
http://linked.open...vai/riv/dodaniDat
http://linked.open...aciTvurceVysledku
http://linked.open.../riv/druhVysledku
http://linked.open...iv/duvernostUdaju
http://linked.open...titaPredkladatele
http://linked.open...dnocenehoVysledku
  • 429295
http://linked.open...ai/riv/idVysledku
  • RIV/70883521:28110/07:63505338
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • processed cheese; pectin; lecithin (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...ontrolniKodProRIV
  • [D479305BF6DA]
http://linked.open...i/riv/mistoVydani
  • Brno
http://linked.open...i/riv/nazevZdroje
  • IX. konference mladých vědeckých pracovníků s mezinárodní účastí
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...UplatneniVysledku
http://linked.open...iv/tvurceVysledku
  • Buňka, František
  • Valášek, Pavel
  • Černíková, Michaela
  • Březina, Pavel
http://linked.open...n/vavai/riv/zamer
number of pages
http://purl.org/ne...btex#hasPublisher
  • Veterinární a farmaceutická univerzita Brno
https://schema.org/isbn
  • 978-80-7305-012-2
http://localhost/t...ganizacniJednotka
  • 28110
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