The influence of storage method on the sensory characteristics of smear-ripened cheese

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F14%3A00217149" target="_blank" >RIV/62156489:43210/14:00217149 - isvavai.cz</a>
Result on the web
<a href="http://www.cabi.org/cabdirect/FullTextPDF/2014/20143095685.pdf" target="_blank" >http://www.cabi.org/cabdirect/FullTextPDF/2014/20143095685.pdf</a>
DOI - Digital Object Identifier
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Result language
angličtina
Original language name
The influence of storage method on the sensory characteristics of smear-ripened cheese
Original language description
The paper is focused on the possibility of extending the shelf life of smear-ripened cheeses by storing them in different conditions but preserving their sensory characteristics. The cheeses were stored in the following conditions: A - storage in a refrigerator at 4 -- 8 °C, B - storage in a refrigerator at 4 -- 8 °C and one week in a freezer at -18 °C, C - storage in a refrigerator at 4 -- 8 °C and 7 weeks in a freezer at -18 °C. A sensory analysis of smell, colour and appearance, the degree of ripeness, consistency and taste was performed. For rating, unstructured line scales were used. As the best storage method for preserving the sensory characteristics and extending the shelf life proved out to be the storage in a refrigerator at 4 -- 8 °C (samples A) and the second best method for extending the shelf life was the storage in a refrigerator at 4 -- 8 °C and 7 weeks in a freezer at -18 °C.
Czech name
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Czech description
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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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Publication year
2014
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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