Ser topiony - wady technologiczne i przechowalnicze

• Autorzy: Weiss D. , Kaczmarek A. , Zabielski J.

Warianty tytułu

EN

Ser topiony - wady technologiczne i przechowalnicze

• Języki publikacji: PL

Abstrakty

PL

EN

• Wydawca: -
• Czasopismo: Nauka Przyroda Technologie. Uniwersytet Przyrodniczy w Poznaniu
• Rocznik: 2013
• Tom: 07
• Numer: 3
• Opis fizyczny: http://www.npt.up-poznan.net/pub/art_7_49.pdf

Twórcy

autor

Weiss D.

• Katedra Zarządzania Jakością Żywności, Uniwersytet Przyrodniczy w Poznaniu, ul.Mazowiecka 41, 60-623 Poznań

autor

Kaczmarek A.

• Katedra Zarządzania Jakością Żywności, Uniwersytet Przyrodniczy w Poznaniu, Poznań

autor

Zabielski J.

• Katedra Zarządzania Jakością Żywności, Uniwersytet Przyrodniczy w Poznaniu, Poznań

Bibliografia

• BLEY M.E., JOHNSON M.E., OLSON N.F., 1985. Factors affecting nonenzymatic browning of process cheese. J. Dairy Sci. 68, 3: 555-561.
• BOWLAND E.L., FOEGEDING E.A., 1999. Factors determining large-strain (fracture) rheological properties of model processed cheese. J. Dairy Sci. 82, 9: 1851-1859.
• BUŇKA F., DUDOVA L., WEISEROVA E., KUCHAR D., MICHALEK J., SLAVIKOVA S., KRACMAR S., 2012. The effect of different ternary mixtures of sodium phosphates on hardness of processed cheese spreads. Int. J. Food Sci. Technol. 47: 2063-2071.
• BUŇKA F., ŠTETINA J., HRABE J., 2008. The effect of storage temperature and time on the consistency and color of sterilized cheese. Eur. Food Res. Technol. 228: 223-229.
• CHRISTENSEN J., POVLSEN V.T., SØRENSEN J., 2003. Application of fluorescence spectroscopy and chemometrics in the evaluation of processed cheese during storage. J. Dairy Sci. 86, 4: 1101- 1107.
• CICHOSZ G., 2000. Technologia serów topionych. Hoża, Warszawa.
• DIMITRELI G., THOMAREIS A.S., 2004. Effect of temperature and chemical composition on processed cheese apparent viscosity. J. Food Eng. 64: 265-271.
• DIMITRELI G., THOMAREIS A.S., 2007. Texture evaluation of block-type processed cheese as a function of chemical composition and in relation to its apparent viscosity. J. Food Eng. 79: 1364-1373.
• DIMITRELI G., THOMAREIS A.S., 2008. Effect of chemical composition on the linear viscoelastic properties of spreadable-type processed cheese. J. Food Eng. 84: 368-374.
• GLENN T.A., DAUBERT C.R., FARKAS B.E., STEFANSKI L.A., 2003. A statistical analysis of creaming variables impacting process cheese melt quality. J. Food Qual. 26: 299-321.
• GÖSTA B., 1995. Cheese. Tradition and basic knowledge W: Handbook – milk and dairy products. Tetra Pak Processing Systems, Lund: 328-329.
• GUINEE T.P., O’KENNEDY B.T., 2012. Reducing the level of added disodium phosphate alters the chemical and physical properties of processed cheese. Dairy Sci. Technol. 92, 5: 469-486.
• KAPOOR R., METZGER L.E., 2008. Process cheese: scientific and technological aspects – a review. Compr. Rev. Food Sci. 7: 194-212.
• KATHLEEN G., DOYLE M.E., 2005. Safety of processed cheese. A review of scientific literature. FRI Brief 17. [http://fri.wisc.edu/docs/pdf/ProcCheese.pdf]. KRISTENSEN D., HANSEN E., ARNDAL A., TRINDERUP R.A., SKIBSTED L.H., 2001. Influence of light and temperature on the colour and oxidative stability of processed cheese. Int. Dairy J. 11: 837-843.
• KYCIA K., 2005. Wykorzystanie wszystkich białek mleka do produkcji sera topionego. Żywn. Nauka Technol. Jakość 2, 43, Supl.: 133-146.
• KYCIA K., 2008. Czynniki kształtujące teksturę serów topionych. Żywn. Nauka Technol. Jakość 3, 58: 5-17.
• LEE S.K., BUWALDA R.J., EUSTIN S.R., FOEGEDING E.A., MCKENNA A.B., 2003. Changes in the rheology and microstructure of processed cheese during cooking. Lebensm.-Wiss. Technol. 36: 339-345.
• LEE S.K., ANEMA S., KLOSTERMEYER H., 2004. The influence of moisture content on the rheological properties of processed cheese spreads. Int. J. Food Sci. Technol. 39: 763-771.
• MORTENSEN G., BERTELSEN G., MORTENSEN B.K., STAPELFELDT H., 2004. Light-introduced changes in packaged cheeses – a review. Int. Dairy J. 14: 85-102.
• PIŠKA I., ŠTETINA J., 2004. Influence of cheese ripening and rate of cooling of the processed cheese mixture on rheological properties of processed cheese. J. Food Eng. 61: 551-555.
• SCHAR W., BOSSET J.O., 2002. Chemical and physico-chemical changes in processed cheese and ready-made fondue during storage. A review. Lebensm.-Wiss. Technol. 35: 15-20.
• SHIRASHOJI N., JAEGGI J.J., LUCEY J.A., 2010. Effect of sodium hexametaphosphate concentration and cooking time on the physicochemical properties of pasteurized process cheese. J. Dairy Sci. 93, 7: 2827-2837. STRAHM W., 2006. Schmelzkäsefehler – Ursachen und Massnahmen. ALP Forum 36.
• SUNESEN L.O., LUND P., SORENSEN J., HOLMER G., 2002. Development of volatile compounds in processed cheese during storage. Lebensm.-Wiss. Technol. 35: 128-134.
• TAMIME A.Y., 2011. Processed cheese and analogues: an overview. Blackwell, Oxford, UK.
• ZHONG Q., DAUBERT C.R., FARKAS B.E., 2004. Cooling effects on processed cheese functionality. J. Food Eng. 27: 392-412.

Uwagi

PL

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