The effect of long-term storage on the quality of sterilized processed cheese
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F15%3APU113353" target="_blank" >RIV/00216305:26310/15:PU113353 - isvavai.cz</a>
Alternative codes found
RIV/70883521:28110/15:43873019 RIV/62157124:16270/15:43873692
Result on the web
<a href="http://dx.doi.org/10.1007/s13197-014-1530-4." target="_blank" >http://dx.doi.org/10.1007/s13197-014-1530-4.</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1007/s13197-014-1530-4." target="_blank" >10.1007/s13197-014-1530-4.</a>
Alternative languages
Result language
angličtina
Original language name
The effect of long-term storage on the quality of sterilized processed cheese
Original language description
The aim of this work is to evaluate the effect three different storage temperatures (6, 23 and 40 °C) on the sterilized processed cheese quality during 24-month storage. Sterilized processed cheese (SPC) is a product with extended shelf life (up to 2 years). The samples of SPC were subjected to basic chemical analyses, i.e. pH-values, dry matter, fat, crude protein and ammonia content, and microbiological analyses, i.e. total number of microorganisms, number of coliforms, colony forming units of yeastsand/or moulds and spore-forming microorganisms. Furthermore, amino acid content (ion-exchange chromatography), protein profile (SDS-PAGE) and fat globules size (image analysis of microscopic technique) were monitored and sensory analysis (scale test andpair comparative test) was implemented, too. Increasing storage temperature and length evoked decrease of total amino acid content and protein nutrition value, increase of ammonia amount, protein changes, enlargement of fat globule size a
Czech name
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Czech description
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Classification
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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Result continuities
Project
<a href="/en/project/QJ1210300" target="_blank" >QJ1210300: Protection systems of quality and safety of dairy products by means of suitable methods applicable in practice</a><br>
Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2015
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN
0022-1155
e-ISSN
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Volume of the periodical
52
Issue of the periodical within the volume
8
Country of publishing house
IN - INDIA
Number of pages
9
Pages from-to
4985-4993
UT code for WoS article
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EID of the result in the Scopus database
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