"Microstructure and rheological properties of high fat processed cheese"@en . . "Mikrostruktura a reologick\u00E9 vlastnosti vysokotu\u010Dn\u00E9ho taven\u00E9ho s\u00FDra"@cs . . . "192-196" . . "Processed cheese; rheology, frequency sweep; yield stress; hydrocolloids; cooling conditions; confocal scanning laser microscopy; image analysis"@en . . . "80-86238-21-0" . "Microstructure and rheological properties of high fat processed cheese"@en . . . . . "Mikrostruktura a reologick\u00E9 vlastnosti vysokotu\u010Dn\u00E9ho taven\u00E9ho s\u00FDra" . "22330" . "Z(MSM 223300004)" . "2002-01-23+01:00"^^ . "\u010Cesk\u00E1 spole\u010Dnost chemick\u00E1" . "Piska, Ivo" . . "4"^^ . "0"^^ . . "0"^^ . "Mikrostruktura a reologick\u00E9 vlastnosti vysokotu\u010Dn\u00E9ho taven\u00E9ho s\u00FDra"@cs . "Celost\u00E1tn\u00ED p\u0159ehl\u00EDdky s\u00FDr\u016F 2002 - V\u00FDsledky p\u0159ehl\u00EDdek a sborn\u00EDk semin\u00E1\u0159e Ml\u00E9ko a s\u00FDry 2002" . . "Praha" . "Praha" . "RIV/60461373:22330/02:00006887" . . "\u0160t\u011Btina, Ji\u0159\u00ED" . "2"^^ . "Qvist, Karsten Bruun" . . "RIV/60461373:22330/02:00006887!RIV/2004/MSM/223304/N" . . "5"^^ . . . . "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." . "653493" . . "Mikrostruktura a reologick\u00E9 vlastnosti vysokotu\u010Dn\u00E9ho taven\u00E9ho s\u00FDra" . . . "[718C22A0828C]" . "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."@en . "Ipsen, Richard Holstein" .