The effect of individual phosphate emulsifying salts and their selected binary mixtures on hardness of processed cheese spreads

The aim of this work was to observe the effects of emulsifying salts composed of trisodium citrate and sodium phosphates with different chain length (disodium phosphate (DSP), tetrasodium diphosphate (TSPP), pentasodium triphosphate (PSTP) and sodium salts of polyphosphates with 5 different mean length (n ≈ 5, 9, 13, 20, 28)) on hardness of processed cheese spreads. Hardness of processed cheese spreads with selected binary mixtures of the above mentioned salts were also studied. Measurements were performed after 2, 9 and 30 days of storage at 6 °C. Hardness of processed cheese increased with increase in chain length of individually used phosphates.  Majority of applied binary mixtures of emulsifying salts had not significant influence on hardness charges in processed cheese spreads. On the other hand, a combination of phosphates salts (DSP with TSPP) was found, which had specific effect on hardness of processed cheese spreads. Textural properties of samples with trisodium citrate were similar compared to samples with DSP

The effect of individual phosphate emulsifying salts and their selected binary mixtures on hardness of processed cheese spreads

The aim of this work was to observe the effects of emulsifying salts composed of trisodium citrate and sodium phosphates with different chain length (disodium phosphate (DSP), tetrasodium diphosphate (TSPP), pentasodium triphosphate (PSTP) and sodium salts of polyphosphates with 5 different mean length (n ≈ 5, 9, 13, 20, 28)) on hardness of processed cheese spreads. Hardness of processed cheese spreads with selected binary mixtures of the above mentioned salts were also studied. Measurements were performed after 2, 9 and 30 days of storage at 6 °C. Hardness of processed cheese increased with increase in chain length of individually used phosphates. Majority of applied binary mixtures of emulsifying salts had not significant influence on hardness charges in processed cheese spreads. On the other hand, a combination of phosphates salts (DSP with TSPP) was found, which had specific effect on hardness of processed cheese spreads. Textural properties of samples with trisodium citrate were similar compared to samples with DSP. © 2013 Potravinarstvo

History of cooper mining in the area of Central Slovakia

Import 12/06/2008Prezenční541 - Institut geologického inženýrstvíNeuveden

Petrographic Features of Silesian Neovolcanites

Import 04/07/2011Ve své práci se věnuji petrografické charakteristice neovulkanitů Slezska. Je zde nastíněn vývoj terciérního vulkanismu na území České republiky, včetně jeho výskytů. V další části je udán výčet jednotlivých lokalit neovulkanitů v oblasti Slezska a jejich petrografie. Hlavní praktická část je věnována petrografické charakteristice bazaltů (z činného lomu Bílčice) a bazaltů z dalších zkoumaných lokalit. Petrografie a chemie bazaltů je zaměřena na vhodnost této suroviny k průmyslovému využití v oblasti petrurgie. V závěru je uvedeno vyhodnocení všech zkoumaných vzorků a posouzení kvality surovin k petrurgickým účelům, především k výrobě čedičové vlny a výrobků z taveného čediče.In my thesis I deal with petrographic characteristics of neovolcanites of Silesia. It outlines the development of Tertiary volcanism in the Czech Republic, including its occurrence. The next part defines the list of locations neovulcanites of the Silesia and its petrography. The main part deals with the petrographic characteristics of basalts (from the active quarry Bílčice) and basalts of the other investigated locations. Petrography and chemistry of basalts is focused on the suitability of the raw material for industrial use in the petrurgy. The conclusion includes an evaluation of all examined samples and assessment of the quality of raw materials for the petrographic purposes, mainly for the production of basalt wool and products made from fused basalt.Prezenční541 - Institut geologického inženýrstvívýborn

Use of sodium polyphosphates with different linear lengths in the production of spreadable processed cheese

The objective of this study was to describe the dependence of textural properties (hardness, cohesiveness, and relative adhesiveness) of processed cheese spreads on the proportion of disodium phosphate (DSP), tetrasodium diphosphate (TSPP), and sodium salts of polyphosphate in ternary mixtures of emulsifying salts. Sodium salts of polyphosphate with different mean lengths (n ≈ 5, 9, 13, 20, and 28) were used. Pentasodium triphosphate (PSTP) was used instead of TSPP in the second part of the study. Products with and without pH adjustment were tested (the target pH value was 5.60-5.80). Textural properties of the processed cheese were observed after 2, 9, and 30 d of storage at 6°C. Hardness of the processed cheese with a low content of polyphosphate increased at a specific DSP:TSPP ratio (~1:1 to 3:4). This trend was the same for all the polyphosphates used; only the absolute values of texture parameters were different. The same trends were observed in the ternary mixtures with PSTP, showing lower final values of hardness compared with samples containing TSPP. Hardness and cohesiveness decreased and relative adhesiveness increased in the samples with increased pH values and vice versa; the main trend remained unchanged. © 2014 American Dairy Science Association

The effect of composition of ternary mixtures containing phosphate and citrate emulsifying salts on selected textural properties of spreadable processed cheese

Ternary mixtures consisting of phosphate and citrate emulsifying salts were studied for their impact on selected textural properties (especially hardness) of processed cheese spreads over a 30 day storage period at 6±2°C. Two different groups of samples were manufactured, one with pH adjustment (target values within the interval of 5.60-5.80) and one without pH adjustment. When binary mixtures with trisodium citrate (TSC) and tetrasodium diphosphate (TSPP) were used (with zero content of the other salts tested in the ternary mixture), the products consisting of TSC and TSPP at a ratio of approximately 1:1 were the hardest. Increasing the content of TSC, TSPP and/or sodium salt of polyphosphate and decreasing that of disodium hydrogen phosphate (DSP) in ternary mixtures resulted in the increasing of the hardness of processed cheese. The absolute values of processed cheese hardness significantly changed as a result of pH adjustment.Tomas Bata University in Zlin, Czech Republic [IGA/FT/2013/010, IGA/FT/2014/001

The effect of ternary emulsifying salt composition and cheese maturity on the textural properties of processed cheese

The dependence of textural parameters of processed cheeses (40%, w/w, dry matter content, 50%, w/w, fat in dry matter content) on the composition of ternary mixtures of phosphate emulsifying salts (disodium hydrogen phosphate - DSP; tetrasodium diphosphate - TSPP; sodium salt of polyphosphate - POLY) was modelled. The effects were studied in samples from cheeses with different maturity (2, 4 and 8 weeks) over a 30-day storage period at 6 degrees C. With a constant POLY content (below 60%) in the ternary mixtures, a rapid increase in hardness and a decrease in cohesiveness and relative adhesiveness was observed in products with a ratio of DSP to TSPP ranging in the instance of 1:1-3:4. The effect of a specific ratio of DSP to TSPP on the texture parameters decreased with increasing content of POLY in the mixtures. Neither the degree of maturity of the cheese nor a 30-day storage period affected these general trends. (C) 2012 Elsevier Ltd. All rights reserved

The effect of concentration and composition of ternary emulsifying salts on the textural properties of processed cheese spreads

We used regression analysis to model the influence of varying ratios of disodium hydrogenphosphate (DSP), tetrasodium diphosphate (TSPP) and sodium polyphosphate (POLY) upon the hardness, cohesiveness, and relative adhesiveness of processed cheese spread (dry matter - 40g/100g; fat in dry matter - 50g/100g) at total emulsifying salt levels of 2.0, 2.5 and 3.0g/100g. Specific ratios of DSP to TSPP that rapidly increased hardness and decreased cohesiveness (1:1-3:4) and relative adhesiveness (1:1-1:2) were identified. The effect of the specific ratio of DSP:TSPP on textural parameters of samples was weakening with the rising amount of POLY in the ternary mixture. With the amount of POLY above 60%, the effect of the specific ratio of DSP:TSPP on textural parameters of samples was insignificant. With an increasing concentration of emulsifying salts, the values of hardness and cohesiveness were rising while the values of relative adhesiveness of the processed cheeses were falling. However, neither the concentration of emulsifying salts nor the adjustment of pH of the samples reaching the optimal range (5.69-5.84) affected the general trend of dependence of the observed textural parameters of model processed cheeses on the changing proportion of DSP, TSPP and POLY (P≥0.05). © 2014 Elsevier Ltd.Tomas Bata University in Zlin from the resources for specific university research [IGA/FT/2013/010, IGA/FT/ 2014/001]; project of the resources for specific university research of Brno University of Technology [FCH/FSI-J-13-2081