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Statements

Subject Item
n2:RIV%2F60461373%3A22330%2F02%3A00006887%21RIV%2F2004%2FMSM%2F223304%2FN
rdf:type
n12:Vysledek skos:Concept
dcterms: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.
dcterms:title
Microstructure and rheological properties of high fat processed cheese Mikrostruktura a reologické vlastnosti vysokotučného taveného sýra Mikrostruktura a reologické vlastnosti vysokotučného taveného sýra
skos:prefLabel
Microstructure and rheological properties of high fat processed cheese Mikrostruktura a reologické vlastnosti vysokotučného taveného sýra Mikrostruktura a reologické vlastnosti vysokotučného taveného sýra
skos:notation
RIV/60461373:22330/02:00006887!RIV/2004/MSM/223304/N
n4:strany
192-196
n4:aktivita
n21:Z
n4:aktivity
Z(MSM 223300004)
n4:dodaniDat
n9:2004
n4:domaciTvurceVysledku
n7:1799967 n7:3178927
n4:druhVysledku
n15:D
n4:duvernostUdaju
n20:S
n4:entitaPredkladatele
n6:predkladatel
n4:idSjednocenehoVysledku
653493
n4:idVysledku
RIV/60461373:22330/02:00006887
n4:jazykVysledku
n16:cze
n4:klicovaSlova
Processed cheese; rheology, frequency sweep; yield stress; hydrocolloids; cooling conditions; confocal scanning laser microscopy; image analysis
n4:klicoveSlovo
n5:cooling%20conditions n5:yield%20stress n5:frequency%20sweep n5:Processed%20cheese n5:image%20analysis n5:rheology n5:confocal%20scanning%20laser%20microscopy n5:hydrocolloids
n4:kontrolniKodProRIV
[718C22A0828C]
n4:mistoKonaniAkce
Praha
n4:mistoVydani
Praha
n4:nazevZdroje
Celostátní přehlídky sýrů 2002 - Výsledky přehlídek a sborník semináře Mléko a sýry 2002
n4:obor
n19:GM
n4:pocetDomacichTvurcuVysledku
2
n4:pocetTvurcuVysledku
4
n4:pocetUcastnikuAkce
0
n4:pocetZahranicnichUcastnikuAkce
0
n4:rokUplatneniVysledku
n9:2002
n4:tvurceVysledku
Piska, Ivo Štětina, Jiří Qvist, Karsten Bruun Ipsen, Richard Holstein
n4:typAkce
n18:CST
n4:zahajeniAkce
2002-01-23+01:00
n4:zamer
n8:MSM%20223300004
s:numberOfPages
5
n14:hasPublisher
Česká společnost chemická
n10:isbn
80-86238-21-0
n13:organizacniJednotka
22330