Relation of instrumental characteristics of acid smeared cheeses to ripening time

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43110%2F11%3A00171005" target="_blank" >RIV/62156489:43110/11:00171005 - 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

Relation of instrumental characteristics of acid smeared cheeses to ripening time

Original language description

Acid curd smeared cheese was ripened for 35 days and the ripening time was assessed as a main factor of development of the colour and the texture of cheese. Analysis of variance at 5% significance level showed that both colour and texture were influencedby the ripening time. The texture improved at the end of shelf life of the cheese, measured by hardness. The most valuable parameter of colour was the lightness. The hue considerably changed and was unified in matured cheese. There was interesting significant positive correlation between hardness and lightness.

Czech name

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Czech description

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Type

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

CEP classification

BB - Applied statistics, operational research

OECD FORD branch

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Project

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Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2011

Confidentiality

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

Name of the periodical

Forum Statisticum Slovacum

ISSN

1336-7420

e-ISSN

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Volume of the periodical

7

Issue of the periodical within the volume

2

Country of publishing house

SK - SLOVAKIA

Number of pages

5

Pages from-to

54-58

UT code for WoS article

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EID of the result in the Scopus database

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