Effect of Two-Stage Water Addition on Consistency of Processed Cheese: Physicochemical, Mechanical, Thermal, and Organoleptic Approach

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, vi...

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Détails bibliographiques

Auteurs principaux:	Anna Vincová, Martina Polášková, Martin Stěnička, Kristýna Šantová, Vendula Kůrová, Barbora Lapčíková, Tomáš Gryger, Eva Lorencová, Zuzana Lazárková, Agnieszka Pluta-Kubica, Markéta Pětová, Ondřej Novosad, Richardos Nikolaos Salek
Format:	Artigo
Langue:	Inglês
Publié:	MDPI AG 2025-04-01
Collection:	Foods
Sujets:	processed cheese water addition viscoelastic properties textural properties tribological properties thermal properties
Accès en ligne:	https://www.mdpi.com/2304-8158/14/8/1361
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