The effect of rework content addition on the microstructure and viscoelastic properties of processed cheese

0497894 - BC 2019 RIV US eng J - Článek v odborném periodiku
Černíková, M. - Nebesářová, Jana - Salek, R. N. - Popková, R. - Buňka, F.
The effect of rework content addition on the microstructure and viscoelastic properties of processed cheese.
Journal of Dairy Science. Roč. 101, č. 4 (2018), s. 2956-2962. ISSN 0022-0302. E-ISSN 1525-3198
Grant CEP: GA MŠMT(CZ) LM2015062
Grant ostatní: Tomas Bata University in Zlin, Czech Republic(CZ) IGA/FT/2018/003
Institucionální podpora: RVO:60077344
Klíčová slova: textural properties * emulsifying salts * model * fat * mixtures * spreads * processed cheese * rework * rheology * cryo-scanning electron microscopy
Obor OECD: Biochemical research methods
Impakt faktor: 3.082, rok: 2018

The aim of this work was to add various amounts of rework (0.0 to 20.0% wt/wt) to processed cheeses with a dry matter content of 36% (wt/wt) and fat with a dry matter content of 45% (wt/wt). The effect of the rework addition on the viscoelastic properties and microstructure of the processed cheeses was observed. The addition of rework (in this case, to processed cheese with a spreadable consistency) in the amounts of 2.5, 5.0, and 10.0% (wt/wt) increased the firmness of the processed cheese. With the further addition of rework, the consistency of the processed cheeses no longer differed significantly. The conclusions obtained by the measurement of viscoelastic properties were supported by cryo-scanning electron microscopy, where fat droplets in samples with added rework of over 10.0% (wt/wt) were smaller than fat droplets in processed cheeses with lower additions of rework.
Trvalý link: http://hdl.handle.net/11104/0290365