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Study of rheology and friction factor of natural food hydrocolloid gels
(Zdruzenie HACCP Consulting, 2017)
Differences in the rheology and friction factor of natural food hydrocolloid gels were studied in this paper. The practical importance of the knowledge of the rheological parameters is quite evident. The experimental data ...
Quality parameters of curd
(Zdruzenie HACCP Consulting, 2017)
The aim of this work was measurement of the curd firmness prepared by different volume of rennet solution and comparison of differences of curd firmness between these volumes. Further, it was observed the influence of ...
Effect of ripening time on colour and texture properties in cheese
(Zdruzenie HACCP Consulting, 2017)
The group of semi-hard cheeses is quite heterogenous and there are distinctions between individual representatives of this group. The aim of this paper was a comparison the colour changes and texture properties of semi-hard ...