Properties of spreadable processed Mozzarella cheese with divergent compositions of emulsifying salts in relation to the applied cheese storage period

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• 作者：Richardos Nikolaos Salek ; Michaela Černí ; ková ; Vendula Pachlová ; Zuzana Bubelová ; Veronika Konečná ; Franti&scaron ; ek Buňka ; ^{bunka@ft.utb.cz}
• 关键词：Processed cheese ; Mozzarella ; Emulsifying salts ; Texture ; Rheology
• 刊名：LWT - Food Science and Technology
• 出版年：2017
• 出版时间：April 2017
• 年：2017
• 卷：77
• 期：Complete
• 页码：30-38
• 全文大小：1198 K
• 卷排序：77

文摘

Mozzarella processed cheeses were produced with different emulsifying salts. The hardest samples contained Na2HPO4 and Na4P2O7 in a ratio 1:1. The gel strength of all samples increased with the rising storage period. The values of hardness dropped with the natural cheese rising storage period. The results of rheological analysis were in accordance to that from texture profile analysis.