Publication detail

The Effect of Sterilization on Size and Shape of Fat Globules in Model Processed Cheese Samples

TREMLOVÁ, B. ŠTARHA, P. BUŇKA, F. GISTINGROVÁ, Z. HRABĚ, J.

Czech title

The Effect of Sterilization on Size and Shape of Fat Globules in Model Processed Cheese Samples

English title

The Effect of Sterilization on Size and Shape of Fat Globules in Model Processed Cheese Samples

Type

journal article - other

Language

en

Original abstract

Model cheese samples from 4 independent productions were heat sterilized (117 C, 20 minutes), after the melting process and packing with an aim to prolong their durability. The objective of the, study was to assess changes in the size and shape of fat globules due to heat sterilization by using, image analysis methods. The study included a selection of suitable methods of preparation mounts,, taking microphotographs and making overlays for automatic processing of photographs by image, analyser, ascertaining parameters to determine the size and shape of fat globules and statistical, analysis of results obtained.

Czech abstract

Model cheese samples from 4 independent productions were heat sterilized (117 C, 20 minutes), after the melting process and packing with an aim to prolong their durability. The objective of the, study was to assess changes in the size and shape of fat globules due to heat sterilization by using, image analysis methods. The study included a selection of suitable methods of preparation mounts,, taking microphotographs and making overlays for automatic processing of photographs by image, analyser, ascertaining parameters to determine the size and shape of fat globules and statistical, analysis of results obtained.

English abstract

Model cheese samples from 4 independent productions were heat sterilized (117 C, 20 minutes), after the melting process and packing with an aim to prolong their durability. The objective of the, study was to assess changes in the size and shape of fat globules due to heat sterilization by using, image analysis methods. The study included a selection of suitable methods of preparation mounts,, taking microphotographs and making overlays for automatic processing of photographs by image, analyser, ascertaining parameters to determine the size and shape of fat globules and statistical, analysis of results obtained.

Keywords in English

Chees, Sterilization, shape, size, fat globule

RIV year

2006

Released

11.05.2006

Publisher

University of Veterinary and Pharmaceutical Sciences in Brno

ISSN

0001-7213

Volume

75

Number

2

Pages from–to

419–425

Pages count

7

BIBTEX


@article{BUT44631,
  author="Bohuslava {Tremlová} and Pavel {Štarha} and František {Buňka} and Zuzana {Gistingrová} and Jan {Hrabě},
  title="The Effect of Sterilization on Size and Shape of Fat Globules in Model Processed Cheese Samples",
  year="2006",
  volume="75",
  number="2",
  month="May",
  pages="419--425",
  publisher="University of Veterinary and Pharmaceutical Sciences in Brno",
  issn="0001-7213"
}