Detail publikačního výsledku

The effect of combinations of sodium phosphates in binary mixtures on selected texture parameters of processed cheese spreads

WEISEROVÁ, E.; DOUDOVÁ, L.; GALIOVÁ, L.; ŽÁK, L.; MICHÁLEK, J.; JANIŠ, R.; BUŇKA, F.

Originální název

The effect of combinations of sodium phosphates in binary mixtures on selected texture parameters of processed cheese spreads

Anglický název

The effect of combinations of sodium phosphates in binary mixtures on selected texture parameters of processed cheese spreads

Druh

Článek WoS

Originální abstrakt

The dependence of hardness, adhesiveness and cohesiveness of processed cheese spreads on the composition of binary mixtures of disodium hydrogen phosphate, tetrasodium diphosphate, pentasodium triphosphate, and/or sodium salt of polyphosphate was studied. Suitable statistical models to describe the dependence of the texture parameters examined on the composition of binary mixtures were investigated. Each of the 6 types of binary mixtures was applied in 11 percentage ratios of each component. In binary mixtures of polyphosphate combined with monophosphate, diphosphate or triphosphate, hardness gradually rose with the increasing proportion of polyphosphates within the mixture. In binary mixtures of monophosphate combined with diphosphate or triphosphate, a rapid growth in hardness of the samples was observed when the proportion of diphosphate or triphosphate in the mixture increased (up to 50-60%). A further increase in diphosphate or triphosphate content (above 60%) resulted in a rapid decrease in hardness of the processed cheeses.

Anglický abstrakt

The dependence of hardness, adhesiveness and cohesiveness of processed cheese spreads on the composition of binary mixtures of disodium hydrogen phosphate, tetrasodium diphosphate, pentasodium triphosphate, and/or sodium salt of polyphosphate was studied. Suitable statistical models to describe the dependence of the texture parameters examined on the composition of binary mixtures were investigated. Each of the 6 types of binary mixtures was applied in 11 percentage ratios of each component. In binary mixtures of polyphosphate combined with monophosphate, diphosphate or triphosphate, hardness gradually rose with the increasing proportion of polyphosphates within the mixture. In binary mixtures of monophosphate combined with diphosphate or triphosphate, a rapid growth in hardness of the samples was observed when the proportion of diphosphate or triphosphate in the mixture increased (up to 50-60%). A further increase in diphosphate or triphosphate content (above 60%) resulted in a rapid decrease in hardness of the processed cheeses.

Klíčová slova

Pasteurized process cheese; emulsifying salts; rheological properties; physicochemical properties; protein interactions; microstructure; fat; pH

Klíčová slova v angličtině

Pasteurized process cheese; emulsifying salts; rheological properties; physicochemical properties; protein interactions; microstructure; fat; pH

Autoři

WEISEROVÁ, E.; DOUDOVÁ, L.; GALIOVÁ, L.; ŽÁK, L.; MICHÁLEK, J.; JANIŠ, R.; BUŇKA, F.

Rok RIV

2012

Vydáno

01.12.2011

Nakladatel

Elsevier

Místo

Oxford

ISSN

0958-6946

Periodikum

INTERNATIONAL DAIRY JOURNAL

Svazek

21

Číslo

12

Stát

Spojené království Velké Británie a Severního Irska

Strany od

979

Strany do

986

Strany počet

8

BibTex

@article{BUT89016,
  author="Eva {Weiserová} and Lucie {Doudová} and Lucie {Galiová} and Libor {Žák} and Jaroslav {Michálek} and Rahula {Janiš} and František {Buňka}",
  title="The effect of combinations of sodium phosphates in binary mixtures on selected texture parameters of processed cheese spreads",
  journal="INTERNATIONAL DAIRY JOURNAL",
  year="2011",
  volume="21",
  number="12",
  pages="979--986",
  issn="0958-6946"
}