Zuzana Lazárková

Occurrence of processing contaminants in model processed cheese: The effect of heat treatment and lactose content

Zuzana Lazárková, Kateřina Dadáková, Hana Urbancová, Markéta Pětová et autres

The aim of this study was to monitor the effects of sterilization and formulation on the extent of the Maillard reactions (MR) in processed cheese (PC) by detecting 5-hydroxymethylfurfural (HMF) and heterocyclic aromatic amines (HAAs). Elevated levels of HMF indicated the heat-induced …

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The impact of binary mixtures composed of sodium- and potassium-based emulsifying salts on the physicochemical, textural, viscoelastic and organoleptic properties of processed cheese spreads

Magdaléna Zvonková, Richardos Nikolaos Salek, Martin Adámek, Zuzana Lazárková et autres

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The effect of selected hydrocolloids on the physicochemical, viscoelastic, and organoleptic properties of full-fat processed cheese sauces

Zuzana Lazárková, Tomáš Gryger, Richardos Nikolaos Salek

The current study investigated the effects of three polysaccharide hydrocolloids [pectin (PE), agar (AG), and guar gum (GG)] at varying concentrations (0.25, 0.50, 0.75, and 1.00 % w/w) on the physicochemical, viscoelastic, and organoleptic properties of full-fat processed cheese sauces (PCS). The …

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Casein and Caseinates

Zuzana Lazárková, Eva Lorencová, Vendula Pachlová, Richardos Nikolaos Salek

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The Effect of Furcellaran Addition and High-Pressure Homogenization Process on the Physicochemical, Rheological and Sensory Properties of Chocolate Milk Drinks

Anita Rejdlová, Vendula Kůrová, Eva Lorencová, Zuzana Lazárková et autres

) on the physicochemical and rheological properties of chocolate milk drinks was evaluated. Non-homogenized samples and the milk sample used to produce all model chocolate milk drink samples were also evaluated for comparison. The addition of furcellaran and the HPH process significantly …

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Effect of Two-Stage Water Addition on Consistency of Processed Cheese: Physicochemical, Mechanical, Thermal, and Organoleptic Approach

Anna Vincová, Martina Polášková, Martin Stěnička, Kristýna Šantová et autres

The current study investigated the impact of two-stage water addition on the selected properties of processed cheese (PC). In particular, the above-mentioned novel approach involved adding water in two stages during the PC manufacturing process. The effects of this process on the …

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Sterilized Processed Cheese: Principles, Technological Aspects, and Properties: A Review

Zuzana Lazárková, Eva Lorencová, Markéta Pětová, Martin Novotný et autres

Sterilized processed cheese is a dairy product with prolonged shelf life compared to regular processed cheese. The extension of durability is made possible by the thermosterilization of processed cheese, while regular processed cheese is submitted to pasteurization process during manufacturing. Sterilized processed …

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Quality Evaluation of Chicken Liver Pâté Affected by Algal Hydrocolloids Addition: A Textural and Rheological Approach

Ladislav Šiška, Robert Gál, František Štefunko, Zdeněk Polášek et autres

Hydrocolloids are used in spreadable meat or poultry products to improve consistency, emulsion stability and water retention, resulting in products with desired functional and organoleptic properties. The scope of the work was to evaluate the addition of three divergent algal hydrocolloids (κ-carrageenan, …

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Evaluation of processed cheese viscoelastic properties during sterilization observed in situ

Michal Sedlačík, Pavel Foltin, Zuzana Lazárková, Markéta Pětová et autres

Sterilized processed cheese is a specific dairy product with a prolonged shelf life intended for regular retail offer but also as food provisions for armies during peacetime, as well as during crisis and emergency situations, and for storage in state material reserves. …

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Influence of Heat Treatment on the Chemical, Physical, Microbiological and Sensorial Properties of Pork Liver Pâté as Affected by Fat Content

Zuzana Lazárková, Alena Kratochvílová, Richardos Nikolaos Salek, Zdeněk Polášek et autres

The novelty of this study is the investigation of the effect of different heat treatments and, simultaneously, the effect of different fat levels on the quality of pork liver pâtés. Hence, this study aimed to evaluate the effect of heat treatment and …

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The Impact of Different Hydrocolloids on the Viscoelastic Properties and Microstructure of Processed Cheese Manufactured without Emulsifying Salts in Relation to Storage Time

Alena Kratochvílová, Richardos Nikolaos Salek, Martin Vašina, Eva Lorencová et autres

The current study was conducted to evaluate the effect of the addition of selected hydrocolloids [agar (AG), κ-carrageenan (KC), or gelatin (PG); as a total replacement for emulsifying salts] on the viscoelastic properties and microstructure of processed cheese (PC) samples during a …

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Critical view on sterilisation effect on processed cheese properties designed for feeding support in crisis and emergency situations

Alena Jedounková, Zuzana Lazárková, Lucie Hampelová, Vendula Kůrová et autres

This study aimed to design high-quality and safe spreadable processed cheese with a prolonged shelf life appropriate for logistic support in emergency/crisis situations, foreign missions, and/or state material reserves. Samples with dry matter content (DM) of 30–55 g/100 g and fat in …

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