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Statements

Subject Item
n2:RIV%2F60461373%3A22330%2F02%3A00006828%21RIV%2F2004%2FMSM%2F223304%2FN
rdf:type
n11:Vysledek skos:Concept
dcterms: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
dcterms:title
Controlling the structure and rheological properties of model cheese systems Controlling the structure and rheological properties of model cheese systems
skos:prefLabel
Controlling the structure and rheological properties of model cheese systems Controlling the structure and rheological properties of model cheese systems
skos:notation
RIV/60461373:22330/02:00006828!RIV/2004/MSM/223304/N
n3:strany
145-152
n3:aktivita
n13:Z
n3:aktivity
Z(MSM 223300004)
n3:cisloPeriodika
2
n3:dodaniDat
n16:2004
n3:domaciTvurceVysledku
n12:3178927
n3:druhVysledku
n10:J
n3:duvernostUdaju
n15:S
n3:entitaPredkladatele
n14:predkladatel
n3:idSjednocenehoVysledku
641741
n3:idVysledku
RIV/60461373:22330/02:00006828
n3:jazykVysledku
n8:eng
n3:klicovaSlova
CHEESE-; CHEESEMAKING-; ENZYMES-MILK-CLOTTING; PH-; RHEOLOGICAL-PROPERTIES; SALT-; TEMPERATURE-; MICROSTRUCTURE-; MODELLING-; RENNETS-; TEMP-
n3:klicoveSlovo
n4:RENNETS- n4:MODELLING- n4:CHEESEMAKING- n4:SALT- n4:TEMPERATURE- n4:CHEESE- n4:TEMP- n4:ENZYMES-MILK-CLOTTING n4:RHEOLOGICAL-PROPERTIES n4:PH- n4:MICROSTRUCTURE-
n3:kodStatuVydavatele
AU - Australské společenství
n3:kontrolniKodProRIV
[8DC4FE423E98]
n3:nazevZdroje
Australian Journal of Dairy Technology
n3:obor
n18:GM
n3:pocetDomacichTvurcuVysledku
1
n3:pocetTvurcuVysledku
4
n3:pocetUcastnikuAkce
0
n3:pocetZahranicnichUcastnikuAkce
0
n3:rokUplatneniVysledku
n16:2002
n3:svazekPeriodika
57
n3:tvurceVysledku
Euston, Stephen R. Piska, Ivo Wium, Helle Qvist, Karsten Bruun
n3:zamer
n6:MSM%20223300004
s:issn
0004-9433
s:numberOfPages
8
n17:organizacniJednotka
22330