The content of aroma compounds in fermented milk products.
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F11%3APU93862" target="_blank" >RIV/00216305:26310/11:PU93862 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
The content of aroma compounds in fermented milk products.
Original language description
Fermented milk products are dairy foods that have been fermented with lactic acid bacteria such as Lactobacillus, Lactococcus, Leuconostoc and Bifidobacterium. The fermentation process increases the shelf-life, improves the digestibility and contributesto the taste and aroma (flavour) of the product. The bases of flavour are the aroma active compounds, which are created during fermentation process and thermal treatment of foods from their precursors. The understanding of conditions and regularities ofaroma compounds creation and their influence on sensory perception of flavour is necessary for production of high-quality products. Technological process of production consists of several steps. The fermentation phase, where not only characteristic tasteand aroma, but also structure and consistence of product are developed, is the most important. Taste and aroma active compounds arise by enzymatic decomposition of lactose, proteins and fat in milk. The anaerobic transformation of saccha
Czech name
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Czech description
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Classification
Type
O - Miscellaneous
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)<br>S - Specificky vyzkum na vysokych skolach
Others
Publication year
2011
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů