Changes of selected characteristics of natural cheese under different condition during half-yearly ripening/storage

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F10%3A63509472" target="_blank" >RIV/70883521:28110/10:63509472 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

čeština

Original language name

Změny vybraných jakostních parametrů u přírodních sýrů v průběhu půlročního zrání/skladování za různých teplot

Original language description

We investigated the effect of ripening conditions on changes of texture, dry matter and NaCl content depending on storage temperature. Samples of cheese were stored at 10 °C. After 23 days at 10 °C the first part of cheese was removed in fridge and stored at 4 °C. After 38 days the second part of cheese was removed also in fridge. The last part of cheeses was ripened whole time in cellar (at 10 °C). All cheeses were evaluated during 175 days. The effect of storage temperature on texture was evident. Samples storaged at lower temperature were analyzed as harder. Dry matter and NaCl were evaluated in four layers within the cheese. After a month, the NaCl and dry matter content were similar in all parts of cheese; there was only one exception ? the dry matter content in the edge was higher in comparison with the rest of cheese. Different conditions of storage did not affect content of dry matter and NaCl in individual parts within cheese.

Czech name

Změny vybraných jakostních parametrů u přírodních sýrů v průběhu půlročního zrání/skladování za různých teplot

Czech description

We investigated the effect of ripening conditions on changes of texture, dry matter and NaCl content depending on storage temperature. Samples of cheese were stored at 10 °C. After 23 days at 10 °C the first part of cheese was removed in fridge and stored at 4 °C. After 38 days the second part of cheese was removed also in fridge. The last part of cheeses was ripened whole time in cellar (at 10 °C). All cheeses were evaluated during 175 days. The effect of storage temperature on texture was evident. Samples storaged at lower temperature were analyzed as harder. Dry matter and NaCl were evaluated in four layers within the cheese. After a month, the NaCl and dry matter content were similar in all parts of cheese; there was only one exception ? the dry matter content in the edge was higher in comparison with the rest of cheese. Different conditions of storage did not affect content of dry matter and NaCl in individual parts within cheese.

Type

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

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2010

Confidentiality

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

Name of the periodical

Potravinárstvo

ISSN

1337-0960

e-ISSN

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Volume of the periodical

4

Issue of the periodical within the volume

2/Mim.č.

Country of publishing house

SK - SLOVAKIA

Number of pages

7

Pages from-to

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UT code for WoS article

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EID of the result in the Scopus database

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