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František Baňas - One of the best experts on this subject based on the ideXlab platform.

  • Antioxidant properties and textural characteristics of Processed Cheese spreads enriched with rutin or quercetin: The effect of processing conditions
    LWT, 2018
    Co-Authors: Jakub Přikryl, Michaela Černíková, Richardos Nikolaos Salek, Tomáš Hájek, Blanka Švecová, Libor Červenka, František Baňas
    Abstract:

    Abstract Spreadable Processed Cheese (SPC) with addition of rutin or quercetin (0.5 g/100 g) were prepared at 80 °C and 90 °C for 1, 5 and 10 min. The effect of melting temperature and holding time of melting temperature on the quercetin/rutin retention, total phenolic content (TPC) and antioxidant capacity was studied. It was found that quercetin levels significantly decreased with the increase of holding time (P

  • microflora of Processed Cheese and the factors affecting it
    Critical Reviews in Food Science and Nutrition, 2017
    Co-Authors: Leona Buňkova, František Baňas
    Abstract:

    The basic raw materials for the production of Processed Cheese are natural Cheese which is treated by heat with the addition of emulsifying salts. From a point of view of the melting temperatures used (and the pH-value of the product), the course of Processed Cheese production can be considered "pasteurisation of Cheese." During the melting process, the majority of vegetative forms of microorganisms, including bacteria of the family Enterobacteriaceae, are inactivated. The melting temperatures are not sufficient to kill the endospores, which survive the process but are often weakened. From a microbiological point of view, the biggest contamination problem of Processed Cheese is caused by gram-positive spore-forming rod-shaped bacteria of the genera Bacillus, Geobacillus, and Clostridium. Other factors affecting the shelf-life and quality of Processed Cheese are mainly the microbiological quality of the raw materials used, strict hygienic conditions during the manufacturing process as well as the type of packaging materials and storage conditions. The quality of Processed Cheese is not only dependent on the ingredients used but also on other parameters such as the value of water activity of the Processed Cheese, its pH-value, the presence of salts and emulsifying salts and the amount of fat in the product.

  • The effect of selected processing parameters on viscoelastic properties of model Processed Cheese spreads
    International Dairy Journal, 2017
    Co-Authors: Michaela Černíková, Richardos Nikolaos Salek, Dana Kozáčková, Hana Běhalová, Ludmila Luňáková, František Baňas
    Abstract:

    Abstract The effect of different agitation speeds, various holding times of the melt and the storage period on the consistency of model Processed Cheese spreads with 35% (w/w) dry matter content and 40% (w/w) fat in dry matter content was examined. Viscoelastic properties of the samples, especially the storage (G′) and loss (G″) moduli within the frequency of 0.1–100.0 Hz were measured. The complex modulus (G*) was calculated and Winter's critical gel theory was implemented to determine the values of the gel strength (A F ) and the interaction factor (z). Within the first three minutes of the holding time, a continuous decrease in firmness of the samples was observed. Subsequently, a steady increase in firmness of the samples was measured from the third to the twentieth minute of holding time regardless of the speed of agitation tested. All of the Processed Cheeses showed an increase in firmness over 60 days storage.

  • The effect of composition of ternary mixtures containing phosphate and citrate emulsifying salts on selected textural properties of spreadable Processed Cheese
    International Dairy Journal, 2015
    Co-Authors: Richardos Nikolaos Salek, Gabriela Nagyová, Helena Bačová, Lucie Minarčíková, Dalibor Kuchar, Michaela Černíková, František Baňas
    Abstract:

    Ternary mixtures consisting of phosphate and citrate emulsifying salts were studied for their impact on selected textural properties (especially hardness) of Processed Cheese spreads over a 30 day storage period at 6±2°C. Two different groups of samples were manufactured, one with pH adjustment (target values within the interval of 5.60-5.80) and one without pH adjustment. When binary mixtures with trisodium citrate (TSC) and tetrasodium diphosphate (TSPP) were used (with zero content of the other salts tested in the ternary mixture), the products consisting of TSC and TSPP at a ratio of approximately 1:1 were the hardest. Increasing the content of TSC, TSPP and/or sodium salt of polyphosphate and decreasing that of disodium hydrogen phosphate (DSP) in ternary mixtures resulted in the increasing of the hardness of Processed Cheese. The absolute values of Processed Cheese hardness significantly changed as a result of pH adjustment.

  • The effect of individual phosphate emulsifying salts and their selected binary mixtures on hardness of Processed Cheese spreads
    Potravinarstvo, 2013
    Co-Authors: František Baňas, Gabriela Nagyová, Helena Bačová, Michaela Černíková, Richados Nikolaos Salek, Stanislav Kráčmar
    Abstract:

    The aim of this work was to observe the effects of emulsifying salts composed of trisodium citrate and sodium phosphates with different chain length (disodium phosphate (DSP), tetrasodium diphosphate (TSPP), pentasodium triphosphate (PSTP) and sodium salts of polyphosphates with 5 different mean length (n ≈ 5, 9, 13, 20, 28)) on hardness of Processed Cheese spreads. Hardness of Processed Cheese spreads with selected binary mixtures of the above mentioned salts were also studied. Measurements were performed after 2, 9 and 30 days of storage at 6 °C. Hardness of Processed Cheese increased with increase in chain length of individually used phosphates.  Majority of applied binary mixtures of emulsifying salts had not significant influence on hardness charges in Processed Cheese spreads. On the other hand, a combination of phosphates salts (DSP with TSPP) was found, which had specific effect on hardness of Processed Cheese spreads. Textural properties of samples with trisodium citrate were similar compared to samples with DSP.

Apostolos S. Thomareis - One of the best experts on this subject based on the ideXlab platform.

  • instrumental textural and viscoelastic properties of Processed Cheese as affected by emulsifying salts and in relation to its apparent viscosity
    International Journal of Food Properties, 2009
    Co-Authors: Georgia Dimitreli, Apostolos S. Thomareis
    Abstract:

    The effect of five different emulsifying salts on the texture of Processed Cheese was studied using two different chemical compositions, one that corresponds to block-type products and another that gives spreadable-type samples. Texture profile analysis and stress relaxation tests were applied to the block-type Processed Cheeses, while the spreadable-type samples were subjected to oscillatory shear test. Measurements of the apparent viscosity of Processed Cheese during processing were carried out, using a capillary viscometer, in order to relate it with the texture of the final product. Trisodium citrate and disodium phosphate exhibited similar behavior and produced the softest, most adhesive, least elastic, and most liquid-like final products that showed reduced apparent viscosity during processing. Tetrasodium pyrophosphate gave harder, less adhesive, more elastic, and more solid-like samples, with higher apparent viscosity than pentasodium tripolyphosphate. Sodium hexametaphosphate produced Cheeses tha...

  • Effect of chemical composition on the linear viscoelastic properties of spreadable-type Processed Cheese
    Journal of Food Engineering, 2008
    Co-Authors: Georgia Dimitreli, Apostolos S. Thomareis
    Abstract:

    Moisture, fat and protein content were studied as factors likely to contribute to the viscoelastic properties of spreadable-type Processed Cheese samples obtained from oscillatory shear tests. Elastic and viscous moduli, loss tangent, complex modulus and complex viscosity were determined in a frequency sweep test. Processed Cheese samples exhibited differences in their linear viscoelastic behavior due to their different chemical composition. Two distinct groups of samples were observed; Processed Cheeses that behaved like concentrated macromolecular solutions and Processed Cheeses that exhibited dilute solution behavior. Prediction models were obtained by multiple regression analysis that describe the relationship between chemical composition of Processed Cheese and linear viscoelastic properties of the final product. Moisture acted as a plasticizer and fat as a lubricant both contributing to a more liquid-like behavior of the samples. In contrast, proteins reinforced the strength of the three-dimensional matrix leading to Processed Cheeses with more solid-like behavior.

  • texture evaluation of block type Processed Cheese as a function of chemical composition and in relation to its apparent viscosity
    Journal of Food Engineering, 2007
    Co-Authors: Georgia Dimitreli, Apostolos S. Thomareis
    Abstract:

    The effect of chemical composition on the textural and viscoelastic properties of block-type Processed Cheese was studied using texture profile analysis and stress relaxation tests, respectively. Simultaneously, apparent viscosity of the hot melt (during processing) was determined, using a capillary viscometer, so as to relate it with the texture of the final product. Moisture acted as a plasticiser reducing textural properties, except adhesiveness and stringiness, and viscoelastic properties of Processed Cheese while proteins formed a denser network structure that gave harder and more elastic products. High levels of moisture and fat content may be the cause for increased values of adhesiveness and stringiness when the protein content is low. Fat acted as a lubricant reducing textural and viscoelastic properties of Processed Cheese. According to regression models, samples with increased values of apparent viscosity during processing will exhibit high values of textural and viscoelastic properties in the resulted final product.

  • effect of emulsifying salts on casein peptization and apparent viscosity of Processed Cheese
    International Journal of Food Engineering, 2005
    Co-Authors: Georgia Dimitreli, Apostolos S. Thomareis, Peter G Smith
    Abstract:

    Abstract The influence of five different emulsifying salts on casein peptization (dissociation) andapparent viscosity of Processed Gouda Cheese was studied. Casein peptization was evaluated aspeptization coefficient in the final product, while apparent viscosity was determined as flowbehavior and consistency indices in the product during processing before cooling. Increasingmoisture 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 inorder 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 moisturecontent was reduced, and when pH and the soluble casein content were increased.

  • Effect of temperature and chemical composition on Processed Cheese apparent viscosity
    Journal of Food Engineering, 2004
    Co-Authors: Georgia Dimitreli, Apostolos S. Thomareis
    Abstract:

    Abstract A pneumatic tube viscometer was used to study the apparent viscosity of seven different samples of Processed Gouda Cheese during processing in the temperature range 55–95 °C. Processed Cheese has been behaved as a pseudoplastic fluid. Regression models were suggested in order to describe the effect of temperature and chemical composition on the rheological parameters. The flow behavior index was increased when the moisture content and the temperature were increased. Consistency index, and thus apparent viscosity, increased with reducing temperature and moisture content and increasing protein content. Fat was found to have no significant effect on the rheological behavior of Processed Cheese. The average activation energy of flow for all Processed Cheese samples was 15.85 kcal/mol.

Georgia Dimitreli - One of the best experts on this subject based on the ideXlab platform.

  • instrumental textural and viscoelastic properties of Processed Cheese as affected by emulsifying salts and in relation to its apparent viscosity
    International Journal of Food Properties, 2009
    Co-Authors: Georgia Dimitreli, Apostolos S. Thomareis
    Abstract:

    The effect of five different emulsifying salts on the texture of Processed Cheese was studied using two different chemical compositions, one that corresponds to block-type products and another that gives spreadable-type samples. Texture profile analysis and stress relaxation tests were applied to the block-type Processed Cheeses, while the spreadable-type samples were subjected to oscillatory shear test. Measurements of the apparent viscosity of Processed Cheese during processing were carried out, using a capillary viscometer, in order to relate it with the texture of the final product. Trisodium citrate and disodium phosphate exhibited similar behavior and produced the softest, most adhesive, least elastic, and most liquid-like final products that showed reduced apparent viscosity during processing. Tetrasodium pyrophosphate gave harder, less adhesive, more elastic, and more solid-like samples, with higher apparent viscosity than pentasodium tripolyphosphate. Sodium hexametaphosphate produced Cheeses tha...

  • Effect of chemical composition on the linear viscoelastic properties of spreadable-type Processed Cheese
    Journal of Food Engineering, 2008
    Co-Authors: Georgia Dimitreli, Apostolos S. Thomareis
    Abstract:

    Moisture, fat and protein content were studied as factors likely to contribute to the viscoelastic properties of spreadable-type Processed Cheese samples obtained from oscillatory shear tests. Elastic and viscous moduli, loss tangent, complex modulus and complex viscosity were determined in a frequency sweep test. Processed Cheese samples exhibited differences in their linear viscoelastic behavior due to their different chemical composition. Two distinct groups of samples were observed; Processed Cheeses that behaved like concentrated macromolecular solutions and Processed Cheeses that exhibited dilute solution behavior. Prediction models were obtained by multiple regression analysis that describe the relationship between chemical composition of Processed Cheese and linear viscoelastic properties of the final product. Moisture acted as a plasticizer and fat as a lubricant both contributing to a more liquid-like behavior of the samples. In contrast, proteins reinforced the strength of the three-dimensional matrix leading to Processed Cheeses with more solid-like behavior.

  • texture evaluation of block type Processed Cheese as a function of chemical composition and in relation to its apparent viscosity
    Journal of Food Engineering, 2007
    Co-Authors: Georgia Dimitreli, Apostolos S. Thomareis
    Abstract:

    The effect of chemical composition on the textural and viscoelastic properties of block-type Processed Cheese was studied using texture profile analysis and stress relaxation tests, respectively. Simultaneously, apparent viscosity of the hot melt (during processing) was determined, using a capillary viscometer, so as to relate it with the texture of the final product. Moisture acted as a plasticiser reducing textural properties, except adhesiveness and stringiness, and viscoelastic properties of Processed Cheese while proteins formed a denser network structure that gave harder and more elastic products. High levels of moisture and fat content may be the cause for increased values of adhesiveness and stringiness when the protein content is low. Fat acted as a lubricant reducing textural and viscoelastic properties of Processed Cheese. According to regression models, samples with increased values of apparent viscosity during processing will exhibit high values of textural and viscoelastic properties in the resulted final product.

  • effect of emulsifying salts on casein peptization and apparent viscosity of Processed Cheese
    International Journal of Food Engineering, 2005
    Co-Authors: Georgia Dimitreli, Apostolos S. Thomareis, Peter G Smith
    Abstract:

    Abstract The influence of five different emulsifying salts on casein peptization (dissociation) andapparent viscosity of Processed Gouda Cheese was studied. Casein peptization was evaluated aspeptization coefficient in the final product, while apparent viscosity was determined as flowbehavior and consistency indices in the product during processing before cooling. Increasingmoisture 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 inorder 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 moisturecontent was reduced, and when pH and the soluble casein content were increased.

  • Effect of temperature and chemical composition on Processed Cheese apparent viscosity
    Journal of Food Engineering, 2004
    Co-Authors: Georgia Dimitreli, Apostolos S. Thomareis
    Abstract:

    Abstract A pneumatic tube viscometer was used to study the apparent viscosity of seven different samples of Processed Gouda Cheese during processing in the temperature range 55–95 °C. Processed Cheese has been behaved as a pseudoplastic fluid. Regression models were suggested in order to describe the effect of temperature and chemical composition on the rheological parameters. The flow behavior index was increased when the moisture content and the temperature were increased. Consistency index, and thus apparent viscosity, increased with reducing temperature and moisture content and increasing protein content. Fat was found to have no significant effect on the rheological behavior of Processed Cheese. The average activation energy of flow for all Processed Cheese samples was 15.85 kcal/mol.

Richardos Nikolaos Salek - One of the best experts on this subject based on the ideXlab platform.

  • Antioxidant properties and textural characteristics of Processed Cheese spreads enriched with rutin or quercetin: The effect of processing conditions
    LWT, 2018
    Co-Authors: Jakub Přikryl, Michaela Černíková, Richardos Nikolaos Salek, Tomáš Hájek, Blanka Švecová, Libor Červenka, František Baňas
    Abstract:

    Abstract Spreadable Processed Cheese (SPC) with addition of rutin or quercetin (0.5 g/100 g) were prepared at 80 °C and 90 °C for 1, 5 and 10 min. The effect of melting temperature and holding time of melting temperature on the quercetin/rutin retention, total phenolic content (TPC) and antioxidant capacity was studied. It was found that quercetin levels significantly decreased with the increase of holding time (P

  • The effect of selected processing parameters on viscoelastic properties of model Processed Cheese spreads
    International Dairy Journal, 2017
    Co-Authors: Michaela Černíková, Richardos Nikolaos Salek, Dana Kozáčková, Hana Běhalová, Ludmila Luňáková, František Baňas
    Abstract:

    Abstract The effect of different agitation speeds, various holding times of the melt and the storage period on the consistency of model Processed Cheese spreads with 35% (w/w) dry matter content and 40% (w/w) fat in dry matter content was examined. Viscoelastic properties of the samples, especially the storage (G′) and loss (G″) moduli within the frequency of 0.1–100.0 Hz were measured. The complex modulus (G*) was calculated and Winter's critical gel theory was implemented to determine the values of the gel strength (A F ) and the interaction factor (z). Within the first three minutes of the holding time, a continuous decrease in firmness of the samples was observed. Subsequently, a steady increase in firmness of the samples was measured from the third to the twentieth minute of holding time regardless of the speed of agitation tested. All of the Processed Cheeses showed an increase in firmness over 60 days storage.

  • The effect of different composition of ternary mixtures of emulsifying salts on the consistency of Processed Cheese spreads manufactured from Swiss-type Cheese with different degrees of maturity
    Journal of Dairy Science, 2016
    Co-Authors: Richardos Nikolaos Salek, Frikha N., Michaela Černíková, Lubomir Lapcik, S. Maděrová
    Abstract:

    The scope of this work was to investigate the dependence of selected textural (texture profile analysis, TPA) and viscoelastic properties of Processed Cheese on the composition of ternary mixtures of emulsifying salts [disodium hydrogenphosphate, DSP; tetrasodium diphosphate, TSPP; sodium salt of polyphosphate (with mean length n ≈ 20), P20; and trisodium citrate, TSC] during a 60-d storage period (6±2°C). The Processed Cheese samples [40% wt/wt dry matter (DM) content, 50% wt/wt fat in DM content] were manufactured using Swiss-type Cheese (as the main raw material) with 4 different maturity degrees (4, 8, 12, and 16 wk of ripening). Moreover, the pH of the samples was adjusted (the target values within the range of 5.60–5.80), corresponding to the standard pH values of spreadable Processed Cheese. With respect to the individual application of emulsifying salts (regardless of the maturity degree of the Swiss-type Cheese applied), the samples prepared with P20 were the hardest, followed by those prepared with TSPP, TSC, and DSP. Furthermore, a specific ratio of DSP:TSPP (1:1) led to a significant increase in the hardness of the samples. On the whole, the hardness of all Processed Cheese samples increased with the prolonging storage period, whereas their hardness significantly dropped with the rising ripening stage of the raw material utilized. In all of the cases, the trends of hardness development remained analogous, and only the absolute values differed significantly. Moreover, the findings of TPA were in accordance with those of the rheological analysis. In particular, the specific ratio of DSP:TSPP (1:1) resulted in the highest gel strength and interaction factor values, followed by P20, TSPP, TSC, and DSP (used individually), reporting the same trend which was demonstrated by TPA. The monitored values of the gel strength and interaction factor decreased with the increasing maturity degree of the Swiss-type Cheese used. The intensity of the rigidity of the samples showed an analogous relationship to the intensity of the gel strength; the higher the gel strength of the sample, the more inflexible the product is expected to be.

  • The effect of composition of ternary mixtures containing phosphate and citrate emulsifying salts on selected textural properties of spreadable Processed Cheese
    International Dairy Journal, 2015
    Co-Authors: Richardos Nikolaos Salek, Gabriela Nagyová, Helena Bačová, Lucie Minarčíková, Dalibor Kuchar, Michaela Černíková, František Baňas
    Abstract:

    Ternary mixtures consisting of phosphate and citrate emulsifying salts were studied for their impact on selected textural properties (especially hardness) of Processed Cheese spreads over a 30 day storage period at 6±2°C. Two different groups of samples were manufactured, one with pH adjustment (target values within the interval of 5.60-5.80) and one without pH adjustment. When binary mixtures with trisodium citrate (TSC) and tetrasodium diphosphate (TSPP) were used (with zero content of the other salts tested in the ternary mixture), the products consisting of TSC and TSPP at a ratio of approximately 1:1 were the hardest. Increasing the content of TSC, TSPP and/or sodium salt of polyphosphate and decreasing that of disodium hydrogen phosphate (DSP) in ternary mixtures resulted in the increasing of the hardness of Processed Cheese. The absolute values of Processed Cheese hardness significantly changed as a result of pH adjustment.

  • Use of sodium polyphosphates with different linear lengths in the production of spreadable Processed Cheese
    Journal of dairy science, 2013
    Co-Authors: Gabriela Nagyová, Michaela Černíková, Richardos Nikolaos Salek, František Baňas, Tomáš Grůber, P. Mančík, Dalibor Kuchař
    Abstract:

    The objective of this study was to describe the dependence of textural properties (hardness, cohesiveness, and relative adhesiveness) of Processed Cheese spreads on the proportion of disodium phosphate (DSP), tetrasodium diphosphate (TSPP), and sodium salts of polyphosphate in ternary mixtures of emulsifying salts. Sodium salts of polyphosphate with different mean lengths (n ≈ 5, 9, 13, 20, and 28) were used. Pentasodium triphosphate (PSTP) was used instead of TSPP in the second part of the study. Products with and without pH adjustment were tested (the target pH value was 5.60-5.80). Textural properties of the Processed Cheese were observed after 2, 9, and 30 d of storage at 6°C. Hardness of the Processed Cheese with a low content of polyphosphate increased at a specific DSP:TSPP ratio (~1:1 to 3:4). This trend was the same for all the polyphosphates used; only the absolute values of texture parameters were different. The same trends were observed in the ternary mixtures with PSTP, showing lower final values of hardness compared with samples containing TSPP. Hardness and cohesiveness decreased and relative adhesiveness increased in the samples with increased pH values and vice versa; the main trend remained unchanged.

Michaela Černíková - One of the best experts on this subject based on the ideXlab platform.

  • Antioxidant properties and textural characteristics of Processed Cheese spreads enriched with rutin or quercetin: The effect of processing conditions
    LWT, 2018
    Co-Authors: Jakub Přikryl, Michaela Černíková, Richardos Nikolaos Salek, Tomáš Hájek, Blanka Švecová, Libor Červenka, František Baňas
    Abstract:

    Abstract Spreadable Processed Cheese (SPC) with addition of rutin or quercetin (0.5 g/100 g) were prepared at 80 °C and 90 °C for 1, 5 and 10 min. The effect of melting temperature and holding time of melting temperature on the quercetin/rutin retention, total phenolic content (TPC) and antioxidant capacity was studied. It was found that quercetin levels significantly decreased with the increase of holding time (P

  • The effect of selected processing parameters on viscoelastic properties of model Processed Cheese spreads
    International Dairy Journal, 2017
    Co-Authors: Michaela Černíková, Richardos Nikolaos Salek, Dana Kozáčková, Hana Běhalová, Ludmila Luňáková, František Baňas
    Abstract:

    Abstract The effect of different agitation speeds, various holding times of the melt and the storage period on the consistency of model Processed Cheese spreads with 35% (w/w) dry matter content and 40% (w/w) fat in dry matter content was examined. Viscoelastic properties of the samples, especially the storage (G′) and loss (G″) moduli within the frequency of 0.1–100.0 Hz were measured. The complex modulus (G*) was calculated and Winter's critical gel theory was implemented to determine the values of the gel strength (A F ) and the interaction factor (z). Within the first three minutes of the holding time, a continuous decrease in firmness of the samples was observed. Subsequently, a steady increase in firmness of the samples was measured from the third to the twentieth minute of holding time regardless of the speed of agitation tested. All of the Processed Cheeses showed an increase in firmness over 60 days storage.

  • The effect of different composition of ternary mixtures of emulsifying salts on the consistency of Processed Cheese spreads manufactured from Swiss-type Cheese with different degrees of maturity
    Journal of Dairy Science, 2016
    Co-Authors: Richardos Nikolaos Salek, Frikha N., Michaela Černíková, Lubomir Lapcik, S. Maděrová
    Abstract:

    The scope of this work was to investigate the dependence of selected textural (texture profile analysis, TPA) and viscoelastic properties of Processed Cheese on the composition of ternary mixtures of emulsifying salts [disodium hydrogenphosphate, DSP; tetrasodium diphosphate, TSPP; sodium salt of polyphosphate (with mean length n ≈ 20), P20; and trisodium citrate, TSC] during a 60-d storage period (6±2°C). The Processed Cheese samples [40% wt/wt dry matter (DM) content, 50% wt/wt fat in DM content] were manufactured using Swiss-type Cheese (as the main raw material) with 4 different maturity degrees (4, 8, 12, and 16 wk of ripening). Moreover, the pH of the samples was adjusted (the target values within the range of 5.60–5.80), corresponding to the standard pH values of spreadable Processed Cheese. With respect to the individual application of emulsifying salts (regardless of the maturity degree of the Swiss-type Cheese applied), the samples prepared with P20 were the hardest, followed by those prepared with TSPP, TSC, and DSP. Furthermore, a specific ratio of DSP:TSPP (1:1) led to a significant increase in the hardness of the samples. On the whole, the hardness of all Processed Cheese samples increased with the prolonging storage period, whereas their hardness significantly dropped with the rising ripening stage of the raw material utilized. In all of the cases, the trends of hardness development remained analogous, and only the absolute values differed significantly. Moreover, the findings of TPA were in accordance with those of the rheological analysis. In particular, the specific ratio of DSP:TSPP (1:1) resulted in the highest gel strength and interaction factor values, followed by P20, TSPP, TSC, and DSP (used individually), reporting the same trend which was demonstrated by TPA. The monitored values of the gel strength and interaction factor decreased with the increasing maturity degree of the Swiss-type Cheese used. The intensity of the rigidity of the samples showed an analogous relationship to the intensity of the gel strength; the higher the gel strength of the sample, the more inflexible the product is expected to be.

  • The effect of composition of ternary mixtures containing phosphate and citrate emulsifying salts on selected textural properties of spreadable Processed Cheese
    International Dairy Journal, 2015
    Co-Authors: Richardos Nikolaos Salek, Gabriela Nagyová, Helena Bačová, Lucie Minarčíková, Dalibor Kuchar, Michaela Černíková, František Baňas
    Abstract:

    Ternary mixtures consisting of phosphate and citrate emulsifying salts were studied for their impact on selected textural properties (especially hardness) of Processed Cheese spreads over a 30 day storage period at 6±2°C. Two different groups of samples were manufactured, one with pH adjustment (target values within the interval of 5.60-5.80) and one without pH adjustment. When binary mixtures with trisodium citrate (TSC) and tetrasodium diphosphate (TSPP) were used (with zero content of the other salts tested in the ternary mixture), the products consisting of TSC and TSPP at a ratio of approximately 1:1 were the hardest. Increasing the content of TSC, TSPP and/or sodium salt of polyphosphate and decreasing that of disodium hydrogen phosphate (DSP) in ternary mixtures resulted in the increasing of the hardness of Processed Cheese. The absolute values of Processed Cheese hardness significantly changed as a result of pH adjustment.

  • The effect of individual phosphate emulsifying salts and their selected binary mixtures on hardness of Processed Cheese spreads
    Potravinarstvo, 2013
    Co-Authors: František Baňas, Gabriela Nagyová, Helena Bačová, Michaela Černíková, Richados Nikolaos Salek, Stanislav Kráčmar
    Abstract:

    The aim of this work was to observe the effects of emulsifying salts composed of trisodium citrate and sodium phosphates with different chain length (disodium phosphate (DSP), tetrasodium diphosphate (TSPP), pentasodium triphosphate (PSTP) and sodium salts of polyphosphates with 5 different mean length (n ≈ 5, 9, 13, 20, 28)) on hardness of Processed Cheese spreads. Hardness of Processed Cheese spreads with selected binary mixtures of the above mentioned salts were also studied. Measurements were performed after 2, 9 and 30 days of storage at 6 °C. Hardness of Processed Cheese increased with increase in chain length of individually used phosphates.  Majority of applied binary mixtures of emulsifying salts had not significant influence on hardness charges in Processed Cheese spreads. On the other hand, a combination of phosphates salts (DSP with TSPP) was found, which had specific effect on hardness of Processed Cheese spreads. Textural properties of samples with trisodium citrate were similar compared to samples with DSP.