Changes of free fatty acids during ripening of Niva cheese

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F04%3APU45450" target="_blank" >RIV/00216305:26310/04:PU45450 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Changes of free fatty acids during ripening of Niva cheese
Original language description
Niva is a mould ripened cheese variety manufactured from pasteurized milk. The most important microorganism involved in the manufacture of blue cheeses is Penicillium roqueforti that is responsible for the unique characteristics of these varieties. For many years, manufacture of blue cheeses has been carried out in a completely natural way. However, nowadays the manufacture of these varieties under controlled conditions and the use of selected Penicillium roqueforti strains are current practices in thecheese industry and are necessary to obtain a product with the desired characteristics. Major attribute that influences the selection and consumption of cheeses is flavour formed during ripening of cheeses. The flavour of the blue cheeses is characteri zed by compounds derived from pronounced proteolysis and lipolysis due to the proteolytic and lipolytic activities of Penicillium roqueforti. Although extensive lipolysis may be considered undesirable in most cheese varieties, free fatty a
Czech name
MK sýra Niva
Czech description
MK sýra Niva

Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2004
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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