Changes the selected parameters for Eidam 30 % in three seasons

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F13%3A43872259" target="_blank" >RIV/62157124:16270/13:43872259 - 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
Changes the selected parameters for Eidam 30 % in three seasons
Original language description
The aim of the study was to compare selected parameters of the standard type of Edam cheese in three seasons after purchasing and storage. Storage was carried out in three atmospheres and a common gas CO2 and N2 gas. The products were standardized selling point and permanent supplier. For samples was measured by water activity, dry matter and sensory changes. The results show highest content of dry matter in the autumn months 57.89 % and lowest in the spring months 49.93 %. Solids changed during storagewith increasing tendency. Water activity is highest in the spring months 0.97 and lowest in summer months 0.95. During storage there is a gradual decrease it. In the free atmosphere, the most stable samples sold in the summer, in the atmosphere with carbon dioxide samples are stable also in the summer and in the atmosphere with nitrogen atmosphere are stable samples autumn. From a sensory point of view from the beginning like cheese. After 12 daily monitoring, most samples appeared myco
Czech name
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Czech description
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Publication year
2013
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
Sborník příspěvků XV. konference mladých vědeckých pracovníků s mezinárodní účastí
ISBN
978-80-7305-650-6
ISSN
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e-ISSN
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Number of pages
3
Pages from-to
49-51
Publisher name
Veterinární a farmaceutická univerzita Brno
Place of publication
Brno
Event location
Brno
Event date
May 30, 2013
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
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