The effect of cheese maturity on selected properties of processed cheese without traditional emulsifying agents

• Main Authors: Hladk, Kristna, Zdeka RandulovauthorDepartment of Vegetable Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackho 1-3, 612 42 Brno, Czech Republic, Bohuslava TremlovauthorDepartment of Vegetable Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackho 1-3, 612 42 Brno, Czech Republic, Petr PonilauthorDepartment of Physics and Materials Engineering, Faculty of Technology, Tomas Bata University in Zln, nam. T.G. Masaryka 5555, 760 01 Zlin, Czech Republic, Pavel MankauthorDepartment of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, T.G. Masaryka 5555, 760 01 Zln, Czech Republic, Michaela ernkovauthorDepartment of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, T.G. Masaryka 5555, 760 01 Zln, Czech Republic, Frantiek BukaauthorDepartment of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, T.G. Masaryka 5555, 760 01 Zln, Czech Republic
• Format: Journal Article
• Language: English
• Published: 2015
• Subjects: adhesion; Carrageenan; Cheese maturity; cohesion; dry matter content; emulsifiers; emulsifying; fat globules; flavor; hardness; kappa carrageenan; Meltability; phosphates; Processed cheese; processed cheeses; raw materials; sodium; Texture analysis