Effect of Two-Stage Water Addition on Consistency of Processed Cheese: Physicochemical, Mechanical, Thermal, and Organoleptic Approach
Rattachement africain : cz, pl. Niveau de preuve : code pays fourni par la source.
Le résumé fourni par la source
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 physicochemical, viscoelastic, textural, tribological, thermal, and organoleptic properties of PC were evaluated. For all examined PC samples, the elastic modulus consistently dominated over the viscous modulus (G′ > G″) across the entire frequency range. Moreover, it was observed that a smaller amount of initial water addition during the melting process resulted in a slight increase in the values of both viscoelastic moduli. The control sample exhibited the lowest lightness values, while it also showed the highest level of yellow coloring, suggesting that the two-stage addition of water affected the color of the PC samples. The results showed that the two-stage addition of water significantly influenced the physicochemical, viscoelastic, textural, tribological, thermal, and organoleptic properties of PC, leading to a modified texture, and thermal stability. Moreover, firmer PC products were obtained when a greater initial water level (first dosage; in the range of 60 to 90%) was utilized. This study could provide valuable information on the development of high-quality PC products with tailored functional properties, which can be important for the dairy industry.
Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.
Le contrôle bibliographique ouvert
DOI retrouvé dans Crossref DOI retrouvé ; titre concordant.
- Titre Crossref
- Effect of Two-Stage Water Addition on Consistency of Processed Cheese: Physicochemical, Mechanical, Thermal, and Organoleptic Approach
- Date Crossref
- 15/04/2025
- Éditeur
- MDPI AG
- Type
- journal-article
Ce recoupement confirme des métadonnées liées au DOI. Il ne confirme ni la méthode ni les conclusions de l’étude, et il ne compte pas comme une seconde source scientifique indépendante.
Où se fait cette recherche
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Tomas Bata University in Zlín Centre of Polymer Systems Tomas Bata University in Zlín, Guinée équatoriale (ville ou établissement reconnu, pays non nommé)Université ou école supérieure
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University of Agriculture in Krakow pays non établi dans la noticeUniversité ou école supérieure
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University of Defence pays non établi dans la noticeUniversité ou école supérieure
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Faculty of Technology Department of Food Technology pays non établi dans la noticeUniversité ou école supérieure
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Faculty of Food Technology Department of Animal Product Processing pays non établi dans la noticeUniversité ou école supérieure
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Faculty of Military Leadership Department of Logistics pays non établi dans la noticeUniversité ou école supérieure
Centre of Polymer Systems — Tomas Bata University in Zlín (Tomas Bata University in Zlín, Guinée équatoriale), University of Agriculture in Krakow et University of Defence, avec 3 autres affiliations. Pays d’affiliation : Guinée équatoriale.
Une affiliation ne permet pas de déduire la nationalité d’un auteur.