View More View Less
  • 1 Hungarian Dairy Research Institute Tüzér u. 15. 7623 Pécs Tüzér u. 15. 7623 Pécs
  • | 2 University Medical School of Pécs Biophysical Department 7600 Pécs 7600 Pécs
  • | 3 University Medical School of Pécs Central Research Laboratory Szigeti u. 12. Pécs H-7643 Hungary Szigeti u. 12. Pécs H-7643 Hungary
Restricted access

Abstract  

In contrast with the traditional method of cheese processing, where Ca breaks down from the protein chain and protein is peptized, a new technology has been elaborated, during which cheese is dispersed without phosphate-containing processing salt, when the gel is formed by plant hydrocolloids. Raw material of constant composition was processed with a phosphate-containing salt or in the presence of hydrocolloids. Thermodynamic processes occurring during the processing and in the end-products were examined by an ultra-sensitive micro DSC method. The structures of end-products were also investigated by electronmicroscopy. The temperature ranges of the endothermal processes indicating the transformations of protein and hydrocolloids can be distinguished: 81-90C for peptization processing and 61-72C for processing without peptization. The differences are less in the end-products: 75-87C in traditional processed cheese and 68-74C in processed cheeses made without peptization. In contrast with the spongy structure of traditional processed cheeses consisting of peptized proteins, processed cheeses made without peptization involve structure-forming elements created by the interaction of linear macromolecules of hydrocolloids and cheese proteins.

Manuscript Submission: HERE

  • Impact Factor (2019): 2.731
  • Scimago Journal Rank (2019): 0.415
  • SJR Hirsch-Index (2019): 87
  • SJR Quartile Score (2019): Q3 Condensed Matter Physics
  • SJR Quartile Score (2019): Q3 Physical and Theoretical Chemistry
  • Impact Factor (2018): 2.471
  • Scimago Journal Rank (2018): 0.634
  • SJR Hirsch-Index (2018): 78
  • SJR Quartile Score (2018): Q2 Condensed Matter Physics
  • SJR Quartile Score (2018): Q2 Physical and Theoretical Chemistry

For subscription options, please visit the website of Springer.

Journal of Thermal Analysis and Calorimetry
Language English
Size A4
Year of
Foundation
1969
Volumes
per Year
4
Issues
per Year
24
Founder Akadémiai Kiadó
Founder's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Publisher Akadémiai Kiadó
Springer Nature Switzerland AG
Publisher's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
CH-6330 Cham, Switzerland Gewerbestrasse 11.
Responsible
Publisher
Chief Executive Officer, Akadémiai Kiadó
ISSN 1388-6150 (Print)
ISSN 1588-2926 (Online)