The effect of three different ripening/storage conditions on the distribution of selected parameters in individual parts of Dutch-type cheese
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F11%3A00000893" target="_blank" >RIV/70883521:28110/11:00000893 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.1111/j.1365-2621.2010.02460.x" target="_blank" >http://dx.doi.org/10.1111/j.1365-2621.2010.02460.x</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1111/j.1365-2621.2010.02460.x" target="_blank" >10.1111/j.1365-2621.2010.02460.x</a>
Alternative languages
Result language
angličtina
Original language name
The effect of three different ripening/storage conditions on the distribution of selected parameters in individual parts of Dutch-type cheese
Original language description
The aim of the study was (i) to detect changes of dry matter, NaCl and twenty-two free amino acids contents, pH and levels of selected microorganisms in four layers of cheese (from edge to core) during ripening and storage period and (ii) to describe thechanges of the above-mentioned parameters caused by early relocation of cheese from optimum ripening conditions to refrigeration temperatures. The number of mesophilic aerobic and facultative anaerobic bacteria and lactic acid bacteria differed significantly (P < 0.05) during the experiment dependent on the analysed layer and ripening/storage conditions. The free amino acid content differed significantly in individual analysed layers of cheese and also according to individual ripening/storage conditions. The highest content of free amino acids was found in samples stored at optimal ripening temperatures. Cheese hardness was also analysed and the lowest one was detected in samples ripened under optimal temperatures for the whole period.
Czech name
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Czech description
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Classification
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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Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2011
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
International Journal of Food Science and Technology
ISSN
0950-5423
e-ISSN
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Volume of the periodical
46
Issue of the periodical within the volume
1
Country of publishing house
GB - UNITED KINGDOM
Number of pages
8
Pages from-to
101-108
UT code for WoS article
000285418200013
EID of the result in the Scopus database
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