Instrumental Textural and Viscoelastic Properties of Processed Cheese as Affected by Emulsifying Salts and in Relation to its Apparent Viscosity

2009 ◽  
Vol 12 (1) ◽  
pp. 261-275 ◽  
Author(s):  
Georgia Dimitreli ◽  
Apostolos S. Thomareis
Keyword(s):  
Apparent Viscosity ◽  
Viscoelastic Properties ◽  
Processed Cheese ◽  
Emulsifying Salts

The effect of selected phosphate emulsifying salts on viscoelastic properties of processed cheese

LWT ◽  
2010 ◽  
Vol 43 (8) ◽  
pp. 1220-1225 ◽  
Author(s):  
Ivana Sádlíková ◽  
František Buňka ◽  
Pavel Budinský ◽  
Voldánová Barbora ◽  
Vladimír Pavlínek ◽  
...  
Keyword(s):  
Viscoelastic Properties ◽  
Processed Cheese ◽  
Emulsifying Salts

Effect of Emulsifying Salts on Casein Peptization and Apparent Viscosity of Processed Cheese

2005 ◽  
Vol 1 (4) ◽  
Author(s):  
Georgia Dimitreli ◽  
Apostolos S Thomareis ◽  
Peter G. Smith
Keyword(s):  
Moisture Content ◽  
Apparent Viscosity ◽  
Regression Models ◽  
Flow Behavior ◽  
Consistency Index ◽  
Flow Behavior Index ◽  
Processed Cheese ◽  
Predictive Regression ◽  
Emulsifying Salts ◽  
Behavior Index

The influence of five different emulsifying salts on casein peptization (dissociation) and apparent viscosity of processed Gouda cheese was studied. Casein peptization was evaluated as peptization coefficient in the final product, while apparent viscosity was determined as flow behavior and consistency indices in the product during processing before cooling. Increasing moisture content and pH of processed cheese samples generally increases peptization coefficient, however the type of emulsifying salt showed to play an important role also. On the contrary, independently of the type of emulsifying salt, predictive regression models were suggested in order to express flow behavior index and consistency index versus chemical composition and pH. Increasing moisture content or reducing pH increases the flow behavior index. Consistency index, and thus the apparent viscosity, of processed cheese samples was increased when the moisture content was reduced, and when pH and the soluble casein content were increased.

scholarly journals Replacement of traditional emulsifying salts by selected hydrocolloids in processed cheese production

2010 ◽  
Vol 20 (5) ◽  
pp. 336-343 ◽  
Author(s):  
Michaela Černíková ◽  
František Buňka ◽  
Matej Pospiech ◽  
Bohuslava Tremlová ◽  
Kristýna Hladká ◽  
...  
Keyword(s):  
Processed Cheese ◽  
Emulsifying Salts ◽  
Cheese Production

scholarly journals Microstructure and textural and viscoelastic properties of model processed cheese with different dry matter and fat in dry matter content

2017 ◽  
Vol 100 (6) ◽  
pp. 4300-4307 ◽  
Author(s):  
Michaela Černíková ◽  
Jana Nebesářová ◽  
Richardos Nikolaos Salek ◽  
Lada Řiháčková ◽  
František Buňka
Keyword(s):  
Viscoelastic Properties ◽  
Dry Matter ◽  
Matter Content ◽  
Dry Matter Content ◽  
Processed Cheese

Effect of potassium-based emulsifying salts on the sensory and physicochemical parameters of low-sodium spreadable processed cheese

2018 ◽  
Vol 71 (3) ◽  
pp. 717-722 ◽  
Author(s):  
Eduardo B Nogueira ◽  
Bruno R C Costa-Lima ◽  
Fernanda Torres ◽  
Ana Victoria Regazone ◽  
Lilian Melo ◽  
...  
Keyword(s):  
Physicochemical Parameters ◽  
Processed Cheese ◽  
Low Sodium ◽  
Emulsifying Salts

The effect of composition of ternary mixtures containing phosphate and citrate emulsifying salts on selected textural properties of spreadable processed cheese

2015 ◽  
Vol 44 ◽  
pp. 37-43 ◽  
Author(s):  
Richardos Nikolaos Salek ◽  
Michaela Černíková ◽  
Gabriela Nagyová ◽  
Dalibor Kuchař ◽  
Helena Bačová ◽  
...  
Keyword(s):  
Textural Properties ◽  
Ternary Mixtures ◽  
Processed Cheese ◽  
Emulsifying Salts

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

2018 ◽  
Vol 101 (4) ◽  
pp. 2956-2962 ◽  
Author(s):  
Michaela Černíková ◽  
Jana Nebesářová ◽  
Richardos Nikolaos Salek ◽  
Romana Popková ◽  
František Buňka
Keyword(s):  
Viscoelastic Properties ◽  
Processed Cheese

scholarly journals Studies on the Emulsifying Salts Used in Processed Cheese

1936 ◽  
Vol 19 (8) ◽  
pp. 561-572 ◽  
Author(s):  
Hugh L. Templeton ◽  
H.H. Sommer
Keyword(s):  
Processed Cheese ◽  
Emulsifying Salts
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