The effect of reduction of NaCl content on selected parameters during ripening of cheese

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F19%3A63523621" target="_blank" >RIV/70883521:28110/19:63523621 - isvavai.cz</a>

Result on the web

<a href="https://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1086/1067" target="_blank" >https://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1086/1067</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.5219/1086" target="_blank" >10.5219/1086</a>

Result language

angličtina

Original language name

The effect of reduction of NaCl content on selected parameters during ripening of cheese

Original language description

The aim of this work was to observe chemical and physical changes in Dutch-type cheese during ripening depending on salt concentration. Ripening is one of the most important factors influencing the sensory quality of cheese and therefore the cheese production should be studied. Among the substances which are formed during ripening belong the biogenic amines which are produced by the decarboxylation of amino acids. These amino acids are created during proteolysis. The salt content largely affects the intensity of the ripening process, but also other cheese parameters such as dry matter content, hardness or content of biogenic amines. In the course of 3 months ripening of model cheeses with different cultures and with different salt content, the effect of the salt on pH, dry matter content, free amino acids and biogenic amines content and hardness was monitored. The concentration of NaCl affected the dry matter content and the hardness of the samples. The reduction in salt content contributes to the higher accumulation of biogenic amines during ripening.

Czech name

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Czech description

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Type

J_SC - Article in a specialist periodical, which is included in the SCOPUS database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

—

Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2019

Confidentiality

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

Name of the periodical

Potravinárstvo

ISSN

1338-0230

e-ISSN

—

Volume of the periodical

13

Issue of the periodical within the volume

1

Country of publishing house

SK - SLOVAKIA

Number of pages

5

Pages from-to

695-699

UT code for WoS article

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EID of the result in the Scopus database

2-s2.0-85072858034