"Proteolysis During Manufacture And Ripening/Storing Of ""Olomoucke Tvaruzky"" Cheese (Pgi)"

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F15%3A63523460" target="_blank" >RIV/70883521:28110/15:63523460 - isvavai.cz</a>

Result on the web

<a href="https://www.jmbfs.org/wp-content/uploads/2015/02/Pachlova.pdf" target="_blank" >https://www.jmbfs.org/wp-content/uploads/2015/02/Pachlova.pdf</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.15414/jmbfs.2015.4.special3.130-134" target="_blank" >10.15414/jmbfs.2015.4.special3.130-134</a>

Result language

angličtina

Original language name

"Proteolysis During Manufacture And Ripening/Storing Of ""Olomoucke Tvaruzky"" Cheese (Pgi)"

Original language description

&quot;Twenty-two free amino acid (FAA) concentrations were observed during manufacture (1st, 3rd and 7th days of production) and ripening period (42 days storing at 8 degrees C) of &quot;&quot;Olomoucke tvaruzky&quot;&quot; (PGI, smear acid cheese). Sensory attributes were also analysed during ripening period. The free amino acids were determined by means of ion-exchange chromatography. The development of the individual FAA content positively correlated with the ripening period (r = 0.7734-0.9229; P &lt; 0.01). The results gave information about the development precursors (FAA) of typically sensory active compound in &quot;&quot;Olomoucke tvaruzky&quot;&quot; (PGI) during its production and especially ripening. In conclusion, we found that free amino acid concentration as finally products of proteolysis are positive with improved flavour.&quot;

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

<a href="/en/project/QJ1210300" target="_blank" >QJ1210300: Protection systems of quality and safety of dairy products by means of suitable methods applicable in practice</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2015

Confidentiality

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

Name of the periodical

Journal of Microbiology, Biotechnology and Food Sciences

ISSN

1338-5178

e-ISSN

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Volume of the periodical

4

Issue of the periodical within the volume

3

Country of publishing house

SK - SLOVAKIA

Number of pages

5

Pages from-to

130-134

UT code for WoS article

000458093800033

EID of the result in the Scopus database

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