The effect of addition of selected carrageenans on viscoelastic properties of model processed cheese spreads

The effect of 0.25% w/w κ-carrageenan and ι‑carrageenan on viscoelastic properties of processed cheese were studied using model samples containing 40% w/w dry matter and 45 and 50% w/w fat in dry matter. Experimental samples of processed cheese were evaluated after 14 days of storage at the temperat...

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Hauptverfasser:	Michaela Černíková, František Buňka, Vladimír Pavlínek, Pavel Březina, Jan Hrabě, Stanislav Kráčmar
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	Mendel University Press 2007-01-01
Schriftenreihe:	Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
Schlagworte:	processed cheese fat in dry matter kappa-carrageenan iota-carrageenan rheology
Online-Zugang:	https://acta.mendelu.cz/55/5/0051/
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