Izvorni znanstveni članak

Possibility of polyphosphates reductions in processed cheese

Bogdan Perko ; Biotehniška fakulteta, Oddelek za zootehniko, Institut za mlekarstvo, Groblje 3, 1230 Domžale, Slovenija
Irena Rogelj

Sažetak

The possibility to replace the polyphosphates with emulsifying salts free of polyphosphates or to reduce their quantity in productions of processed cheese without changing their sensorial and rheological characteristics was investigated. The quantity of P2O5, rheological parameters and sensorial characteristics were evaluated with determination of main chemical compositions of cheese mixtures and final products. For reference sample was used processed cheese produced using standard technology in the dairy Mlekopromet Ljutomer. Four soluble salts on the basis of polyphosphates and four emulsifiers were used. The samples made without P2O5 unacceptable. The samples with reduced P2O5up to 30% were sensorily classified as a first class products. The rheological analysis have shown that the samples with addition of P2O5 had higher values of returnable pressure deformation (I and II) and pressure resistance (I and II) than cheese samples without or with reduced content of P2O5

Ključne riječi

processed cheese; polyphosphates; reduction

Hrčak ID:

94889

URI

https://hrcak.srce.hr/94889

Datum izdavanja:

10.1.1997.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.378 *