Analysis of white surface mould cheeses aroma by SPME-GC method

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F05%3APU52417" target="_blank" >RIV/00216305:26310/05:PU52417 - 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
Analysis of white surface mould cheeses aroma by SPME-GC method
Original language description
White surface mould cheeses are characterized by felt-like coating of white mycelia from the growth of mould Penicillium camemberti. The presence of moulds gives these cheeses an appearance, a taste and an aroma which clearly differentiate them from other types of cheese. Some these cheeses, called for example Hermelín, Kamadet, Premium or Plesnivec, are made in Czech Republic. They are made from pasteurized milk using starter culture consist of thermophilic streptococci or a mixture of streptococcci and lactococci. In order to obtain a more aromatic product, selected strains of yeasts, corynebacteria, yeast-like mould Geotrichum candidum and Penicillium camamberti spores can be added to milk. Moulds are endowed with a markedly greater enzymaticpotential than bacteria, consequently, the major processes of maturation, consisting of glycolysis, lipolysis and proteolysis, are more marked in mould-ripened cheeses than in other types. The presence of mould confers on cheese a typical aroma
Czech name
Analýza aroma sýra s bílou plísní
Czech description
Analýza aroma sýra s bílou plísní

Publication year
2005
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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