ArticleFoods (Basel, Switzerland)2025
Effect of Two-Stage Water Addition on Consistency of Processed Cheese: Physicochemical, Mechanical, Thermal, and Organoleptic Approach.
Anna Vincová, Martina Polášková, Martin Stěnička, Kristýna Šantová, Vendula Kůrová, Barbora Lapčíková, Tomáš Gryger, Eva Lorencová, Zuzana Lazárková, Agnieszka Pluta-Kubica and 3 more
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In one paragraphArticle in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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13 authors.
Anna VincováDepartment of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic.
Martina PoláškováDepartment of Polymer Engineering, Faculty of Technology, Tomas Bata University in Zlin, T. G. Masaryka 5555, 760 01 Zlin, Czech Republic.ORCID 0000-0002-7720-5341 Martin StěničkaCentre of Polymer Systems, Tomas Bata University in Zlin, Tr. T. Bati 5678, 760 01 Zlin, Czech Republic.ORCID 0000-0002-3075-2997 Kristýna ŠantováDepartment of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic.
Vendula KůrováDepartment of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic.ORCID 0000-0002-4397-8901 Barbora LapčíkováDepartment of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic.ORCID 0000-0002-4713-0502 Tomáš GrygerDepartment of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic.ORCID 0009-0007-9023-2858 Eva LorencováDepartment of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic.
Zuzana LazárkováDepartment of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic.ORCID 0000-0002-7736-0931 Agnieszka Pluta-KubicaDepartment of Animal Product Processing, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland.ORCID 0000-0003-4964-1063 Markéta PětováDepartment of Logistics, Faculty of Military Leadership, University of Defense, Kounicova 65, 662 10 Brno, Czech Republic.ORCID 0000-0001-5472-3106 Ondřej NovosadDepartment of Logistics, Faculty of Military Leadership, University of Defense, Kounicova 65, 662 10 Brno, Czech Republic.ORCID 0009-0007-6005-4835 Richardos Nikolaos SalekDepartment of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic.ORCID 0000-0001-5129-5329 Funding
tomas bata university in Zlin IGA/FT/2025/007
6 · The paper itselfAbstract
The current study investigated the impact of two-stage water addition on the selected properties of processed cheese (PC). In particular, the above-mentioned novel approach involved adding water in two stages during the PC manufacturing process. The effects of this process on the physicochemical, viscoelastic, textural, tribological, thermal, and organoleptic properties of PC were evaluated. For all examined PC samples, the elastic modulus consistently dominated over the viscous modulus (
Indexed as
processed cheesetextural propertiesthermal propertiestribological propertiesviscoelastic propertieswater addition
Identifiers
PMID40282762
PMCPMC12027093
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