DETERMINATION OF SELECTED SPECIES TEXTURE PROCESSED CHEESE AND PROCESSED PRODUCTS DIFFERENT BATCHES UNDER DIFFERENT CONDITIONS KEEP THEM FOR EATING QUALITY
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...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | Bulgarian |
| Published: |
University of Zagreb, Faculty of Agriculture
2015-09-01
|
| Series: | Journal of Central European Agriculture |
| Subjects: | |
| Online Access: | http://jcea.agr.hr/articles/774188_Stanovenie_text_ry_vybran_ch_druhov_taven_ch_syrov_a_taven_ch_v_robkov_r_znych_ar_za_rozdielnych_podmienok_ich_uchov_vania_pre__sk.pdf |
| _version_ | 1811342477845594112 |
|---|---|
| author | Jozef Čapla Peter Zajác Vladimír Vietoris Jozef Čurlej Ľubomír Belej |
| author_facet | Jozef Čapla Peter Zajác Vladimír Vietoris Jozef Čurlej Ľubomír Belej |
| author_sort | Jozef Čapla |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-13T19:11:45Z |
| format | Article |
| id | doaj.art-cc6812681f8d467cae4aad08f866e68e |
| institution | Directory Open Access Journal |
| issn | 1332-9049 |
| language | Bulgarian |
| last_indexed | 2024-04-13T19:11:45Z |
| publishDate | 2015-09-01 |
| publisher | University of Zagreb, Faculty of Agriculture |
| record_format | Article |
| series | Journal of Central European Agriculture |
| spelling | doaj.art-cc6812681f8d467cae4aad08f866e68e2022-12-22T02:33:48ZbulUniversity of Zagreb, Faculty of AgricultureJournal of Central European Agriculture1332-90492015-09-0116325026810.5513/JCEA01/16.3.1618DETERMINATION OF SELECTED SPECIES TEXTURE PROCESSED CHEESE AND PROCESSED PRODUCTS DIFFERENT BATCHES UNDER DIFFERENT CONDITIONS KEEP THEM FOR EATING QUALITYJozef ČaplaPeter ZajácVladimír VietorisJozef ČurlejĽubomír BelejIn 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.http://jcea.agr.hr/articles/774188_Stanovenie_text_ry_vybran_ch_druhov_taven_ch_syrov_a_taven_ch_v_robkov_r_znych_ar_za_rozdielnych_podmienok_ich_uchov_vania_pre__sk.pdfanalýzasyrtextúravlastnosti |
| spellingShingle | Jozef Čapla Peter Zajác Vladimír Vietoris Jozef Čurlej Ľubomír Belej DETERMINATION OF SELECTED SPECIES TEXTURE PROCESSED CHEESE AND PROCESSED PRODUCTS DIFFERENT BATCHES UNDER DIFFERENT CONDITIONS KEEP THEM FOR EATING QUALITY Journal of Central European Agriculture analýza syr textúra vlastnosti |
| title | DETERMINATION OF SELECTED SPECIES TEXTURE PROCESSED CHEESE AND PROCESSED PRODUCTS DIFFERENT BATCHES UNDER DIFFERENT CONDITIONS KEEP THEM FOR EATING QUALITY |
| title_full | DETERMINATION OF SELECTED SPECIES TEXTURE PROCESSED CHEESE AND PROCESSED PRODUCTS DIFFERENT BATCHES UNDER DIFFERENT CONDITIONS KEEP THEM FOR EATING QUALITY |
| title_fullStr | DETERMINATION OF SELECTED SPECIES TEXTURE PROCESSED CHEESE AND PROCESSED PRODUCTS DIFFERENT BATCHES UNDER DIFFERENT CONDITIONS KEEP THEM FOR EATING QUALITY |
| title_full_unstemmed | DETERMINATION OF SELECTED SPECIES TEXTURE PROCESSED CHEESE AND PROCESSED PRODUCTS DIFFERENT BATCHES UNDER DIFFERENT CONDITIONS KEEP THEM FOR EATING QUALITY |
| title_short | DETERMINATION OF SELECTED SPECIES TEXTURE PROCESSED CHEESE AND PROCESSED PRODUCTS DIFFERENT BATCHES UNDER DIFFERENT CONDITIONS KEEP THEM FOR EATING QUALITY |
| title_sort | determination of selected species texture processed cheese and processed products different batches under different conditions keep them for eating quality |
| topic | analýza syr textúra vlastnosti |
| url | http://jcea.agr.hr/articles/774188_Stanovenie_text_ry_vybran_ch_druhov_taven_ch_syrov_a_taven_ch_v_robkov_r_znych_ar_za_rozdielnych_podmienok_ich_uchov_vania_pre__sk.pdf |
| work_keys_str_mv | AT jozefcapla determinationofselectedspeciestextureprocessedcheeseandprocessedproductsdifferentbatchesunderdifferentconditionskeepthemforeatingquality AT peterzajac determinationofselectedspeciestextureprocessedcheeseandprocessedproductsdifferentbatchesunderdifferentconditionskeepthemforeatingquality AT vladimirvietoris determinationofselectedspeciestextureprocessedcheeseandprocessedproductsdifferentbatchesunderdifferentconditionskeepthemforeatingquality AT jozefcurlej determinationofselectedspeciestextureprocessedcheeseandprocessedproductsdifferentbatchesunderdifferentconditionskeepthemforeatingquality AT lubomirbelej determinationofselectedspeciestextureprocessedcheeseandprocessedproductsdifferentbatchesunderdifferentconditionskeepthemforeatingquality |