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Název:		Factors affecting the functional properties of processed cheeses = Faktory ovlivňující funkční vlastnosti tavených sýrů : teze habilitační práce
Autor:		Richardos Nikolaos Salek
Rok vydání:
Identifikátory:		9788076780132 cnb003346759

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Anotace:	The scope of the current work was to explain the importance of emulsifyingsalts, natural cheese (type and maturity degree) and selected technologicalproperties during processed cheese production. Firstly, principles of emulsifyingsalts action in the system or processed cheese were described. The work wasfocused on phosphate- and citrate-based emulsifying salts. The role of solelyapplied phosphates and citrate (sodium salts) also was discussed. Additionally,more complicated systems consisted of binary and ternary mixtures of phosphateand/or citrate emulsifying salts were also described. Moreover, in the habilitationthesis are described basic/general natural cheese-making processing steps. Inaddition, selected natural cheese varieties (Edam, Mozzarella, Swiss-type,Cheddar and white brined cheeses, respectively), specific producing steps andtheir typical characteristics are presented, since these varieties are among the mostapplicable cheese types during the industrial production of processed cheese.Furthermore, the impact of natural cheese maturity degree (or in other words itsintact casein content) on the resultant processed cheese properties (mainly texturaland rheological characteristics) is also mentioned. On the whole, the effect ofdivergent cheese varieties on the above-mentioned properties of processed cheeseis also described. Furthermore, the impact of selected target processingparameters (dry matter content, fat in dry matter content) and specifictechnological characteristics (melting temperature, holding time, speed ofagitation) on processed cheese properties was discussed. On the whole, thehabilitation thesis aimed to summarize the existing knowledge in the field ofcharacteristics 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 processedcheeses. Based on the results of the current thesis, it is possible to provide a morecomprehensive point of view of the importance of the composition of a mixtureof raw ingredients (including natural cheese, emulsifying salts – phosphatesand/or citrates) and processing parameters in influencing the textural andrheological properties of processed cheeses.
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