The effect of concentration and composition of ternary emulsifying salts on the textural properties of processed cheese spreads

• Main Authors: Buka, Frantiek, Lucie DoudovauthorDepartment of Econometrics, Faculty of Economics and Management, University of Defence in Brno, Kounicova 65, 612 00 Brno, Czech Republic, Eva WeiserovauthorDepartment of Fat, Surfactant and Cosmetics Technology, Faculty of Technology, Tomas Bata University in Zlin, T.G.Masaryka 5555, 760 01 Zlin, Czech Republic, Michaela ernkovauthorDepartment of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, T.G.Masaryka 5555, 760 01 Zlin, Czech Republic, Dalibor KuchaauthorDepartment of Research and Development, Hranin 268, 691 41 Beclav, Potorn, Czech Republic, tpnka SlavkovauthorDepartment of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, T.G.Masaryka 5555, 760 01 Zlin, Czech Republic, Gabriela NagyovauthorDepartment of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, T.G.Masaryka 5555, 760 01 Zlin, 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, Tom GrberauthorDepartment of Research and Development, Hranin 268, 691 41 Beclav, Potorn, Czech Republic, Jaroslav MichlekauthorDepartment of Econometrics, Faculty of Economics and Management, University of Defence in Brno, Kounicova 65, 612 00 Brno, Czech RepublicDepartment of Statistics and Optimization, Institute of Mathematics, Faculty of Mechanical Engineering, Brno University of Technology, Technick 2896/2, 616 69 Brno, Czech Republic
• Format: Journal Article
• Language: English
• Published: 2015
• Subjects: adhesion; cheese spreads; cohesion; emulsifying; Emulsifying salts; hardness; Phosphates; Processed cheese; processed cheeses; Regression analysis; salts; sodium