The scope of the current work was to explain the importance of emulsifying
salts, natural cheese (type and maturity degree) and selected technological
properties during processed cheese production. Firstly, principles of emulsifying
salts action in the system or processed cheese were described. The work was
focused on phosphate- and citrate-based emulsifying salts. The role of solely
applied phosphates and citrate (sodium salts) also was discussed. Additionally,
more complicated systems consisted of binary and ternary mixtures of phosphate
and/or citrate emulsifying salts were also described. Moreover, in the habilitation
thesis are described basic/general natural cheese-making processing steps. In
addition, selected natural cheese varieties (Edam, Mozzarella, Swiss-type,
Cheddar and white brined cheeses, respectively), specific producing steps and
their typical characteristics are presented, since these varieties are among the most
applicable cheese types during the industrial production of processed cheese.
Furthermore, the impact of natural cheese maturity degree (or in other words its
intact casein content) on the resultant processed cheese properties (mainly textural
and rheological characteristics) is also mentioned. On the whole, the effect of
divergent cheese varieties on the above-mentioned properties of processed cheese
is also described. Furthermore, the impact of selected target processing
parameters (dry matter content, fat in dry matter content) and specific
technological characteristics (melting temperature, holding time, speed of
agitation) on processed cheese properties was discussed. On the whole, the
habilitation thesis aimed to summarize the existing knowledge in the field of
characteristics of raw materials for the production of processed cheeses,
production technology of these products and factors influencing the consistency
(a parameter described mainly by textural and rheological properties) of processed
cheeses. Based on the results of the current thesis, it is possible to provide a more
comprehensive point of view of the importance of the composition of a mixture
of raw ingredients (including natural cheese, emulsifying salts – phosphates
and/or citrates) and processing parameters in influencing the textural and
rheological properties of processed cheeses.
| ISBN: | 978-80-7678-013-2 |
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| EAN: | 9788076780132 |
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| Počet stran |
86 stran |
| Datum vydání |
11. 08. 2021 |
| Pořadí vydání |
První |
| Jazyk |
anglický |
| Vazba |
měkké desky, lepená brožura oříznutá po třech stranách |
| Autor: |
Richardos Nikolaos Salek |
| Nakladatelství |
Univerzita Tomáše Bati ve Zlíně |
| Tématická skupina |
999 - nezařazeno |
| Neprodejná publikace. Publikaci je možné poptávat zde: Určeno pro pořeby UTB ve Zlíně |
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Svaz českých knihkupců a nakladatelů