Effect of Two-Stage Water Addition on Consistency of Processed Cheese: Physicochemical, Mechanical, Thermal, and Organoleptic Approach
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, vi...
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MDPI AG
2025-04-01
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| Series: | Foods |
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| author | Anna Vincová Martina Polášková Martin Stěnička Kristýna Šantová Vendula Kůrová Barbora Lapčíková Tomáš Gryger Eva Lorencová Zuzana Lazárková Agnieszka Pluta-Kubica Markéta Pětová Ondřej Novosad Richardos Nikolaos Salek |
| author_facet | Anna Vincová Martina Polášková Martin Stěnička Kristýna Šantová Vendula Kůrová Barbora Lapčíková Tomáš Gryger Eva Lorencová Zuzana Lazárková Agnieszka Pluta-Kubica Markéta Pětová Ondřej Novosad Richardos Nikolaos Salek |
| author_sort | Anna Vincová |
| collection | DOAJ |
| description | 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 (<i>G</i>′ > <i>G</i>″) across the entire frequency range. Moreover, it was observed that a smaller amount of initial water addition during the melting process resulted in a slight increase in the values of both viscoelastic moduli. The control sample exhibited the lowest lightness values, while it also showed the highest level of yellow coloring, suggesting that the two-stage addition of water affected the color of the PC samples. The results showed that the two-stage addition of water significantly influenced the physicochemical, viscoelastic, textural, tribological, thermal, and organoleptic properties of PC, leading to a modified texture, and thermal stability. Moreover, firmer PC products were obtained when a greater initial water level (first dosage; in the range of 60 to 90%) was utilized. This study could provide valuable information on the development of high-quality PC products with tailored functional properties, which can be important for the dairy industry. |
| format | Article |
| id | doaj-art-2fd86179e6d942febe0ca3cdbf983612 |
| institution | DOAJ |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-2fd86179e6d942febe0ca3cdbf9836122025-08-20T03:13:51ZengMDPI AGFoods2304-81582025-04-01148136110.3390/foods14081361Effect of Two-Stage Water Addition on Consistency of Processed Cheese: Physicochemical, Mechanical, Thermal, and Organoleptic ApproachAnna Vincová0Martina Polášková1Martin Stěnička2Kristýna Šantová3Vendula Kůrová4Barbora Lapčíková5Tomáš Gryger6Eva Lorencová7Zuzana Lazárková8Agnieszka Pluta-Kubica9Markéta Pětová10Ondřej Novosad11Richardos Nikolaos Salek12Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T. G. Masaryka 5555, 760 01 Zlin, Czech RepublicDepartment of Polymer Engineering, Faculty of Technology, Tomas Bata University in Zlin, T. G. Masaryka 5555, 760 01 Zlin, Czech RepublicCentre of Polymer Systems, Tomas Bata University in Zlin, Tr. T. Bati 5678, 760 01 Zlin, Czech RepublicDepartment of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T. G. Masaryka 5555, 760 01 Zlin, Czech RepublicDepartment of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T. G. Masaryka 5555, 760 01 Zlin, Czech RepublicDepartment of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T. G. Masaryka 5555, 760 01 Zlin, Czech RepublicDepartment of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T. G. Masaryka 5555, 760 01 Zlin, Czech RepublicDepartment of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T. G. Masaryka 5555, 760 01 Zlin, Czech RepublicDepartment of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T. G. Masaryka 5555, 760 01 Zlin, Czech RepublicDepartment of Animal Product Processing, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, PolandDepartment of Logistics, Faculty of Military Leadership, University of Defense, Kounicova 65, 662 10 Brno, Czech RepublicDepartment of Logistics, Faculty of Military Leadership, University of Defense, Kounicova 65, 662 10 Brno, Czech RepublicDepartment of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T. G. Masaryka 5555, 760 01 Zlin, Czech RepublicThe 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 (<i>G</i>′ > <i>G</i>″) across the entire frequency range. Moreover, it was observed that a smaller amount of initial water addition during the melting process resulted in a slight increase in the values of both viscoelastic moduli. The control sample exhibited the lowest lightness values, while it also showed the highest level of yellow coloring, suggesting that the two-stage addition of water affected the color of the PC samples. The results showed that the two-stage addition of water significantly influenced the physicochemical, viscoelastic, textural, tribological, thermal, and organoleptic properties of PC, leading to a modified texture, and thermal stability. Moreover, firmer PC products were obtained when a greater initial water level (first dosage; in the range of 60 to 90%) was utilized. This study could provide valuable information on the development of high-quality PC products with tailored functional properties, which can be important for the dairy industry.https://www.mdpi.com/2304-8158/14/8/1361processed cheesewater additionviscoelastic propertiestextural propertiestribological propertiesthermal properties |
| spellingShingle | Anna Vincová Martina Polášková Martin Stěnička Kristýna Šantová Vendula Kůrová Barbora Lapčíková Tomáš Gryger Eva Lorencová Zuzana Lazárková Agnieszka Pluta-Kubica Markéta Pětová Ondřej Novosad Richardos Nikolaos Salek Effect of Two-Stage Water Addition on Consistency of Processed Cheese: Physicochemical, Mechanical, Thermal, and Organoleptic Approach Foods processed cheese water addition viscoelastic properties textural properties tribological properties thermal properties |
| title | Effect of Two-Stage Water Addition on Consistency of Processed Cheese: Physicochemical, Mechanical, Thermal, and Organoleptic Approach |
| title_full | Effect of Two-Stage Water Addition on Consistency of Processed Cheese: Physicochemical, Mechanical, Thermal, and Organoleptic Approach |
| title_fullStr | Effect of Two-Stage Water Addition on Consistency of Processed Cheese: Physicochemical, Mechanical, Thermal, and Organoleptic Approach |
| title_full_unstemmed | Effect of Two-Stage Water Addition on Consistency of Processed Cheese: Physicochemical, Mechanical, Thermal, and Organoleptic Approach |
| title_short | Effect of Two-Stage Water Addition on Consistency of Processed Cheese: Physicochemical, Mechanical, Thermal, and Organoleptic Approach |
| title_sort | effect of two stage water addition on consistency of processed cheese physicochemical mechanical thermal and organoleptic approach |
| topic | processed cheese water addition viscoelastic properties textural properties tribological properties thermal properties |
| url | https://www.mdpi.com/2304-8158/14/8/1361 |
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