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Izvorni znanstveni članak
https://doi.org/10.5513/JCEA01/16.3.1618

Determination of selected species texture processed cheese and processed products different batches under different conditions keep them for eating quality

Jozef ČAPLA ; Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of FoodHygiene and Safety, Tr. A. Hlinku 2, 949 76, Nitra, Slovakia
Peter ZAJÁC ; Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of FoodHygiene and Safety, Tr. A. Hlinku 2, 949 76, Nitra, Slovakia
Vladimír VIETORIS ; Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of FoodHygiene and Safety, Tr. A. Hlinku 2, 949 76, Nitra, Slovakia
Jozef ČURLEJ ; Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of FoodHygiene and Safety, Tr. A. Hlinku 2, 949 76, Nitra, Slovakia
Ľubomír BELEJ ; Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of FoodHygiene and Safety, Tr. A. Hlinku 2, 949 76, Nitra, Slovakia

Puni tekst: slovački, pdf (628 KB) str. 0-0 preuzimanja: 257* citiraj
APA 6th Edition
ČAPLA, J., ZAJÁC, P., VIETORIS, V., ČURLEJ, J. i BELEJ, Ľ. (2015). Stanovenie textúry vybraných druhov tavených syrov a tavených výrobkov rôznych šarží za rozdielnych podmienok ich uchovávania pre určenie konzumnej kvality. Journal of Central European Agriculture, 16 (3), 0-0. https://doi.org/10.5513/JCEA01/16.3.1618
MLA 8th Edition
ČAPLA, Jozef, et al. "Stanovenie textúry vybraných druhov tavených syrov a tavených výrobkov rôznych šarží za rozdielnych podmienok ich uchovávania pre určenie konzumnej kvality." Journal of Central European Agriculture, vol. 16, br. 3, 2015, str. 0-0. https://doi.org/10.5513/JCEA01/16.3.1618. Citirano 25.10.2021.
Chicago 17th Edition
ČAPLA, Jozef, Peter ZAJÁC, Vladimír VIETORIS, Jozef ČURLEJ i Ľubomír BELEJ. "Stanovenie textúry vybraných druhov tavených syrov a tavených výrobkov rôznych šarží za rozdielnych podmienok ich uchovávania pre určenie konzumnej kvality." Journal of Central European Agriculture 16, br. 3 (2015): 0-0. https://doi.org/10.5513/JCEA01/16.3.1618
Harvard
ČAPLA, J., et al. (2015). 'Stanovenie textúry vybraných druhov tavených syrov a tavených výrobkov rôznych šarží za rozdielnych podmienok ich uchovávania pre určenie konzumnej kvality', Journal of Central European Agriculture, 16(3), str. 0-0. https://doi.org/10.5513/JCEA01/16.3.1618
Vancouver
ČAPLA J, ZAJÁC P, VIETORIS V, ČURLEJ J, BELEJ Ľ. Stanovenie textúry vybraných druhov tavených syrov a tavených výrobkov rôznych šarží za rozdielnych podmienok ich uchovávania pre určenie konzumnej kvality. Journal of Central European Agriculture [Internet]. 2015 [pristupljeno 25.10.2021.];16(3):0-0. https://doi.org/10.5513/JCEA01/16.3.1618
IEEE
J. ČAPLA, P. ZAJÁC, V. VIETORIS, J. ČURLEJ i Ľ. BELEJ, "Stanovenie textúry vybraných druhov tavených syrov a tavených výrobkov rôznych šarží za rozdielnych podmienok ich uchovávania pre určenie konzumnej kvality", Journal of Central European Agriculture, vol.16, br. 3, str. 0-0, 2015. [Online]. https://doi.org/10.5513/JCEA01/16.3.1618

Sažetak
In this work we evaluated the texture of processed cheese and processed products.
The products we have retained as it is assumed that they kept and used by ordinary
consumers. This means that the product purchased certain period has elapsed, we
included in our test conditions. Texture analysis help provide the basic methods and
explaining procedures for analysis, also provide for the initiation of new types of tests
or review new products and therefore be dealt with differences in the products
according to specific requirements. Sensory panels also play an important role in the
evaluation of food products, but the use of texture analyzer eliminates human error
and tests carried out are consistent and accurate. Analysis of texture help
manufacturers monitor and analyze the texture characteristics of their products. From
the producers can modify the product key factors such as characteristics of the milk
into cheese and can also modify manufacturing processes to the functional
properties of cheese. Fulfilling the basic requirements to maintain their properties and
cheese functionality.

Ključne riječi
analysis; cheese; properties; texture

Hrčak ID: 145109

URI
https://hrcak.srce.hr/145109

[slovački]

Posjeta: 460 *