Proteolysis and Consistency Changes of "Gouda" and "Eidamský blok" Cheeses During Ripening

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F01%3A00004426" target="_blank" >RIV/60461373:22330/01:00004426 - isvavai.cz</a>

Result on the web

—

DOI - Digital Object Identifier

—

Result language

angličtina

Original language name

Proteolysis and Consistency Changes of "Gouda" and "Eidamský blok" Cheeses During Ripening

Original language description

Gouda cheese with different time of ripening (4 weeks, 4, 10, and 14 months) and Eidamský blok cheese (4 weeks) was evaluated in composition and by its rheological and sensory properties. The level of proteolysis was measured by determination of nitrogenous compound fractions and electrophoretic determination of proteolysis products. The hardness increased, elasticity cohesiveness decreased with ripening time. The electrophoretic evaluations showed the number of products of ß-caseins hydrolysis.

Czech name

—

Czech description

—

Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

—

Project

—

Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2001

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Czech Journal of Food Science

ISSN

1212-1800

e-ISSN

—

Volume of the periodical

Neuveden

Issue of the periodical within the volume

19

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

5

Pages from-to

67-72

UT code for WoS article

—

EID of the result in the Scopus database

—