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

Weiserová, Eva; Doudová, Lucie; Galiová, Lucie; Žák, Libor; Michálek, Jaroslav; Janiš, Rahula; Buňka, František

doi:10.1016/j.idairyj.2011.06.006

Cited by 43 publications

(51 citation statements)

References 29 publications

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“…0.05), respectively. Over the course of the 56 day storage [7,10,12] During the course of the storage, the pH values decreased slightly (0.1-0.2; p < 0.05), which is in accordance with the findings from a whole range of works published so far, for example, Awad et al [13] and Weiserová et al [14] The progress of the dependence of the elastic (G 0 ) and loss (G 00 ) moduli of the eight model processed cheeses stored for 1 and 56 days at 6 C at the tested frequencies (f) 0.1-100.0 Hz is presented in Figure 1. From Figure 1 it is evident that milk fat sources with various SAC contents did not have a significant effect (p !…”

Section: Resultssupporting

confidence: 88%

“…The latter fact is also regarded as a manifestation of the increased gel strength of the examined material and therefore incresing of processed cheese firmness, in this case during storage. [7,10] An increase in the firmness of processed cheeses during storage was also observed in the works of Awad et al [13] and Weiserová et al [14] The usual content of the fat globule membranes fluctuates at a level of approximately 2-4% (w/w). [3,4,16] Let us assume that the processed cheese has a 35% (w/w) dry matter content and a 50% (w/w) fat content in dry matter, and also that the natural cheese is practically the only fat source (this corresponds practically to the processed cheese in this study, which was produced from natural cheese with a 50% w/w fat content).…”

Section: Resultsmentioning

confidence: 59%

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The Effect of Dairy Fat Source on Viscoelastic Properties of Full‐Fat Processed Cheese Spreads

Černíková

Pachlová

Holas

et al. 2017

Euro J Lipid Sci & Tech

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During production of processed cheese, different sources of dairy fat are used, that contain different concentrations of surface active compounds (SAC), for example, natural cheeses (the fat is present in the form of fat globules with membranes with SAC) or butter (practically without membrains with SAC). It is known that SAC concentrations could influence the structure and therefore consistency of processed cheese. The objective of the work is to produce processed cheeses with various SAC contents, and to study how various SAC contents affect the viscoelastic properties of full‐fat processed cheeses (dry matter content 35% w/w and fat content in dry matter 50% w/w) over the course of a 56 day storage period. The elastic, loss, and complex moduli are monitored. The SAC concentration is indirectly controlled by the use of natural cheeses with various fat contents (e.g., ingredients containing fat in the form of fat globules coated by SAC) and butter (an ingredient in which SAC is practically not found at all). The various fat contents of the natural cheeses, and the balancing of this parameter in the raw material composition of the processed cheeses with milk fat (practically without SAC) do not significantly affect the consistency of the processed cheeses (p ≥ 0.05). This finding is positive for industrial practice, where natural cheeses with various fat contents are commonly used. In this work the effect of milk fat source and the concentration of SAC originating from the fat globule membranes on the viscoelastic properties of model processed cheeses are studied.Dependence of the elastic (G′; full symbols; Pa) and the loss (G″; open symbols; Pa) after 1 day (•○) and 56 days (▴△) of storage at 6 ± 2 °C on frequency.

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Section: Resultssupporting

confidence: 88%

Section: Resultsmentioning

confidence: 59%

The Effect of Dairy Fat Source on Viscoelastic Properties of Full‐Fat Processed Cheese Spreads

Černíková

Pachlová

Holas

et al. 2017

Euro J Lipid Sci & Tech

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“…Recently, Sadlikova et al (2010) and Weiserova et al (2011) confirmed these results and showed that increasing the proportion of polyphosphates in binary mixtures of long-and short-chain phosphates led to an increase in hardness of processed cheese. During food manufacture, polyphosphate composition might change due to hydrolysis reactions, as demonstrated by a recent study showing the susceptibility of such molecules to hydrolysis into short chains at temperatures above 100 C (Rulliere, Perenes, Senocq, Dodi, & Marchesseau, 2012).…”

Section: Introductionmentioning

confidence: 83%

Studies of polyphosphate composition and their interaction with dairy matrices by ion chromatography and 31P NMR spectroscopy

Rulliere

Rondeau-Mouro

Raouche

et al. 2013

International Dairy Journal

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“…The hardness, cohesiveness or adhesiveness of processed cheese was modelled for example in [1], [2], [3], [4], the hardness of meat in [5]. Besides of modelling the dependence of textural parameters on important factors the aim can be to find the extreme of modelled parameter.…”

Section: Introductionmentioning

confidence: 99%

Distribution of constrained maximum coordinates

Tláskal¹,

Doudová²,

Buňka³

2015

AIP Conference Proceedings

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A constrained maximum entropy method for the interpretation of experimental data: Application to the derivation of single particle orientation-conformation distributions from the partially averaged nuclear spin dipolar couplings of n-alkanes dissolved in a liquid crystalline solvent J. Chem. Phys. 105, 10595 (1996) Abstract. The aim of this article was to find the distribution of the random vector that determines constrained maximum coordinates of a regression function. At first the used regression function is described and the asymptotic distribution of the unconstrained maximum is derived. Then the distribution of constrained maximum coordinates is suggested for data from the food industry regarding the influence of emulsifying salts on the hardness of processed cheese.

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

Cited by 43 publications

References 29 publications

The Effect of Dairy Fat Source on Viscoelastic Properties of Full‐Fat Processed Cheese Spreads

The Effect of Dairy Fat Source on Viscoelastic Properties of Full‐Fat Processed Cheese Spreads

Studies of polyphosphate composition and their interaction with dairy matrices by ion chromatography and 31P NMR spectroscopy

Distribution of constrained maximum coordinates

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