[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-detail-113575-en":3,"doc-seo-113575-105":31,"detail-sidebar-cat-0-en-105":92},{"code":4,"msg":5,"data":6},0,"success",{"doc_id":7,"user_id":8,"nickname":9,"user_avatar":10,"doc_module":4,"category_id":11,"category_name":12,"doc_title":13,"doc_description":14,"doc_content":15,"file_id":16,"file_url":17,"file_type":18,"file_size":19,"view_count":20,"is_deleted":4,"is_public":21,"is_downloadable":21,"audit_status":21,"page_count":22,"language":23,"language_code":24,"site_id":25,"html_lang":24,"table_of_contents":26,"faqs":27,"seo_title":28,"seo_description":14,"update_tm":29,"read_time":30},113575,1099513958607,"Jiven","https://ap-avatar.wpscdn.com/avatar/100002390cf8733938c?x-image-process=image/resize,m_fixed,w_180,h_180&k=1778829742770036399",8,"Research & Report","Technological aspects of processed cheese: Properties and structure","The chapter explains how processed cheese consistency and structure are formed and evaluated, emphasizing the continuous protein network that disperses fat and serum along with optional ingredients. It outlines the broad range of processed cheese types and consumer-driven parameter differences, then systematizes four key parameter groups: raw material composition, target composition parameters, processing conditions, and storage effects. It further summarizes methods used to assess consistency, including rheology, texture profiling, and microscopy to characterize internal microstructure.","# Technological aspects of processedcheese:Properties and structure\n\nMichaela Cerniková,František Bunkaband Richardos N.SalekaDepartment of Food Technology,Faculty of Technology,Tomas BataUniversity in Zlín,Zlín,Czech Republic,Food Research Laboratory,  \nDepartment of Logistics,Faculty of Military Leadership,University of Defense,Brno,Czech Republic  \n## 9.1 Introduction\n\nThe processed cheese matrixis created by a continuous protein network in which the fatand the serum phase together with other optional ingredients are dispersed(Udyarajanet al.,2007).  \nExists a huge range of processed cheeses with different consistency(block type,spreadable,sauce),flavor,packaging type,and possibility of application.The choiceof the end product parameters and the derived raw material composition is the first stepin determining the final consistency of the processed cheese.Each consumer prefersdifferent processed cheese and therefore it is important to know the parameters that canaffect processed cheese consistency.  \nMoreover,exist four basic parameters affecting the properties and the structure ofprocessed cheeses.The first of them could be the raw material composition,which isdescribed in detail in Chapters 2-7.In this chapter will be described only the influenceof selected raw materials on the processed cheese consistency.The second group offactors is the so-called target parameters.In particular,target parameters are basedon the raw materials and they include dry matter content,fat in dry matter content,protein content,calcium content,etc.The third group of factors with influence on thehardness or softness of processed cheeses is the processing parameters applied duringprocessed cheese production.Particularly,the agitation rate,heating rate,meltingtemperature,holding time at the melting temperature and cooling rate belong to thisthird group.Processed cheese storage(for more details see Chapter 10)is also oneof the most important parameters influencing the consistency and the structure ofprocessed cheeses.Hence,this could be reported as the fourth group of parameterswhich affected processed cheese consistency.  \nFurthermore,consistency as a crucial property of processed cheese can be evaluatedby rheological,textural,or other methods.Inner structure can be observed by differentmicroscopy techniques.Some of the terms used in the chapter are explained infollowing text.  \nStorage(G')and loss(G\")moduli are determined as a function of frequency duringthe measurement of rheological parameters,which can provide us with information  \nabout consistency.The complex modulus(G*)can be calculated using Eq.9.1.  \nG⁴=√(G)²+(G\")²  \n(9.1)  \nThe changes in the viscoelastic properties of the processed cheeses can be alsoexplained using the Winter's critical gel theory.According to the following relation  \n(9.2)the complex modulus can be expressed:  \nG*(w)=Ap·w  \n(9.2)  \nwhere Ap is the strength of the gel(Pa·s¹z)and z(dimensionless)is the interactionfactor defined as the number of structure units interacting with one another in athree-dimensional network(Gabriele et al.,2001;Sádlíkova et al.,2010;Winter andChambon,1986).The increasing values of G,G\",G*,and AF correlate to the risingfirmness of processed cheeses(generally semi-solid materials,including various foodmatrices).Moreover,the rising values of interaction factor indicate more intensiveinternal bonds;thus,more intensive interactions can occur in the tested sample matrix(Gabriele et al,2001;Sadlíkova et al.,2010).Additionally,texture profile analysisusually includes parameters such as hardness,adhesiveness and cohesiveness.Hard-ness can be defined as the force needed to achieve a given deformation (maximumforce during the penetration event(N)with defined depth,probe speed,trigger force)(Piska and Stětina,2004;Jooyandeh,2009;Genovese et al.2010;Bunka et al.,2012).  \nMicrostructure is usually used as a supported technique to other instrumentalmethods (rheology,texture).The microstructure of processed ch","cbCaia9hOpMafrA2","https://ap.wps.com/l/cbCaia9hOpMafrA2","pdf",5957111,4,1,38,"English","en",105,"# 9.1 Introduction\n## 9.2 The effect of raw materials composition on the processed cheeses consistency\n### 9.2.1 The effect of natural cheeses and dairy fat","[{\"question\":\"What structural mechanism creates processed cheese matrix and consistency?\",\"answer\":\"Processed cheese is formed by a continuous protein network where fat and the serum phase, together with optional ingredients, are dispersed.\"},{\"question\":\"Which four groups of parameters affect the properties and structure of processed cheeses?\",\"answer\":\"Raw material composition, target parameters derived from raw materials, processing parameters during production, and storage parameters after production.\"},{\"question\":\"How can processed cheese consistency and internal structure be evaluated?\",\"answer\":\"Consistency can be assessed using rheological and textural methods, while internal structure can be observed with microscopy techniques.\"}]","Technological aspects of processed cheese: Properties and structure | 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structural mechanism creates processed cheese matrix and consistency?","Question",{"text":76,"@type":77},"Processed cheese is formed by a continuous protein network where fat and the serum phase, together with optional ingredients, are dispersed.","Answer",{"name":79,"@type":74,"acceptedAnswer":80},"Which four groups of parameters affect the properties and structure of processed cheeses?",{"text":81,"@type":77},"Raw material composition, target parameters derived from raw materials, processing parameters during production, and storage parameters after production.",{"name":83,"@type":74,"acceptedAnswer":84},"How can processed cheese consistency and internal structure be evaluated?",{"text":85,"@type":77},"Consistency can be assessed using rheological and textural methods, while internal structure can be observed with microscopy 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