"Kombinace pektinu a lecitinu jako mo\u017En\u00E1 n\u00E1hrada tavic\u00EDch sol\u00ED ve v\u00FDrob\u011B taven\u00FDch s\u00FDr\u016F" . "Z(MSM7088352101)" . . "28110" . "RIV/70883521:28110/07:63505338!RIV08-MSM-28110___" . "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 . "Brno" . . "4"^^ . . . "32-35" . "IX. konference mlad\u00FDch v\u011Bdeck\u00FDch pracovn\u00EDk\u016F s mezin\u00E1rodn\u00ED \u00FA\u010Dast\u00ED" . "RIV/70883521:28110/07:63505338" . . . . . "Kombinace pektinu a lecitinu jako mo\u017En\u00E1 n\u00E1hrada tavic\u00EDch sol\u00ED ve v\u00FDrob\u011B taven\u00FDch s\u00FDr\u016F"@cs . "Kombinace pektinu a lecitinu jako mo\u017En\u00E1 n\u00E1hrada tavic\u00EDch sol\u00ED ve v\u00FDrob\u011B taven\u00FDch s\u00FDr\u016F" . "Veterin\u00E1rn\u00ED a farmaceutick\u00E1 univerzita Brno" . "processed cheese; pectin; lecithin"@en . "Kombinace pektinu a lecitinu jako mo\u017En\u00E1 n\u00E1hrada tavic\u00EDch sol\u00ED ve v\u00FDrob\u011B taven\u00FDch s\u00FDr\u016F"@cs . "Bu\u0148ka, Franti\u0161ek" . "Combination of pectin and lecitin as a possible substitute of emulsifying salts in processed cheese production"@en . "4"^^ . "978-80-7305-012-2" . "429295" . . . . . "4"^^ . "[D479305BF6DA]" . . "Combination of pectin and lecitin as a possible substitute of emulsifying salts in processed cheese production"@en . . . "B\u0159ezina, Pavel" . "Val\u00E1\u0161ek, Pavel" . . . "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 . "\u010Cern\u00EDkov\u00E1, Michaela" . . "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." .