Factors affecting the functional properties of processed cheeses

Faktory ovlivňující funkční vlastnosti tavených sýrů : teze habilitační práce

autor: Richardos Nikolaos Salek

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Table of contents Abstract Abstrakt List of selected publications which are part and parcel of the habilitation..........................7 Introduction.........................................................................................10 /. Current state of the examined topic..............................................................12 1.1. Processed cheese classification ...............................................................12 1.2. Manufacture principles and steps in processed cheese manufacture................................13 2. Natural cheese in processed cheese production.....................................................16 3. Emulsifying salts in processed cheese production.................................................22 3.1 The role of emulsifying salts within the processed cheese matrix ................................22 3.1.1 Phosphate emulsifying salts....................................................................25 3.1.2 The effect of phosphate emulsifying salts on processed cheese properties .....................26 3.2 Citrate emulsifying salts, „.....................................................................32 4. Selected factors affecting the functional properties of processed cheese..........................35 4.1 The impact of natural cheese and dairy fat source on the textural and rheological properties of processed cheese....................................................................................................35 4.2 The effect of melt pH on the textural and rheological properties ofprocessed cheese..............37 4.3 The impact of target parameters, holding time, agitation speed, melting temperature, cooling rate and storage time on processed cheese textural and rheological properties..............................38 4.4 The effect of rework addition on processed cheese textural and rheological properties............46 5. Aim of the habilitation thesis....................................................................49 6. Main results of the work..........................................................................50 7. Contribution to science and practice..............................................................62 8. Conclusions.......................................................................................64 9. List of references................................................................................65 Curriculum vitae.....................................................................................78 Author’s publishing activities.......................................................................81 9
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245 10 $a Factors affecting the functional properties of processed cheeses = $b Faktory ovlivňující funkční vlastnosti tavených sýrů : teze habilitační práce / $c autor: Richardos Nikolaos Salek
246 31 $a Faktory ovlivňující funkční vlastnosti tavených sýrů
264 #1 $a Zlín : $b Tomas Bata University in Zlín, $c 2021
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490 1# $a Habilitation thesis summary
500 ## $a "Obor: Technologie potravin"
500 ## $a 50 výtisků
502 ## $a Teze habilitace--Univerzita Tomáše Bati ve Zlíně, Fakulta technologická, 2021
504 ## $a Obsahuje bibliografie
520 2# $a Záměrem práce je vysvětlit význam tavicích solí, přírodního sýra a vybraných technologických parametrů při výrobě taveného sýra.
546 ## $a České a anglické resumé
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810 2# $a Univerzita Tomáše Bati ve Zlíně. $t Teze habilitační práce
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