Czynniki kształtujące teksturę serów topionych

• Autorzy: Katarzyna Kycia

Warianty tytułu

Factors Moulding the Texture of Processed Cheeses

• Języki publikacji: PL

Abstrakty

Tekstura jest podstawowym wyznacznikiem jakości serów topionych decydującym o ich funkcjonalności - głównej zalecie tych produktów. W pracy przedstawiono czynniki wpływające na kształtowanie tekstury serów topionych na podstawie dotychczasowych badań i praktyki technologicznej. Omówiono wpływ składu mieszanki do topienia - zawartości wody, białka i tłuszczu oraz wpływ warunków procesu technologicznego - obróbki mechanicznej (czasu i szybkości mieszania), obróbki termicznej (czasu i temperatury topienia) oraz warunków chłodzenia (szybkości chłodzenia) na podstawowe cechy tekstury serów topionych. Wyjaśniono wpływ dodatku topników, stopnia dojrzałości surowców serowych, zawartości wapnia i pH na twardość sera topionego. (abstrakt oryginalny)

EN

Texture is the basic quality indicator of processed cheeses that decides upon their functionality - the major advantage of this product. In this paper, factors moulding the texture of processed cheeses were described based on the present scientific research and technological practice. The effect of the composition of mixture to be melted, i.e. content of water, proteins, and fat on the basic texture parameters of processed cheeses was discussed as was the impact of technological process conditions, i.e. mechanical processing (time and speed of mixing), thermal processing (time and temperature of melting), and cooling conditions (cooling speed). Furthermore, it was explained the impact of some factors on the hardness of the processed cheese, i.e. the addition of melting salts, the degree of maturity of the cheese's raw materials, the content of calcium, and the pH value. (original abstract)

Słowa kluczowe

PL

Żywność; Towaroznawstwo żywności; Jakość żywności; Technologia produkcji żywności; Badanie żywności; Sery

EN

Food; Food commodities; Food quality; Food production technology; Food research; Cheeses

• Czasopismo: Żywność: nauka - technologia - jakość
• Rocznik: 15 (2008)
• Numer: nr 3 (58)
• Strony: 5--17

Twórcy

autor

Katarzyna Kycia

• Szkoła Główna Gospodarstwa Wiejskiego w Warszawie

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