Quality evaluation of white brined cheese stored in cans as affected by the storage temperature and time

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F21%3A63536958" target="_blank" >RIV/70883521:28110/21:63536958 - isvavai.cz</a>
Alternative codes found
RIV/70883521:28610/21:63536958 RIV/26722861:_____/21:N0000020 RIV/60162694:G42__/21:00557515
Result on the web
<a href="https://www.sciencedirect.com/science/article/pii/S0958694621001333" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0958694621001333</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.idairyj.2021.105105" target="_blank" >10.1016/j.idairyj.2021.105105</a>

Result language
angličtina
Original language name
Quality evaluation of white brined cheese stored in cans as affected by the storage temperature and time
Original language description
The microbiological, chemical, physical and organoleptic changes of white brined cheese stored under four different temperatures (−18; +6; +22 and + 40 °C) for a period of 6 months were evaluated. The samples were stable from microbiological point of view when stored up to +22 °C. The growth of microorganisms was significant after 1-month storage at +40 °C (P < 0.05). The dry matter, fat and protein contents increased and the pH-values decreased during 6-months storage (P < 0.05) and the rate was affected by the temperature used (P < 0.05). The ammonia content, TBARS-value (a marker of oxidation stability) and free amino acid content of white brined cheese significantly increased due to the prolonging of the storage time (P < 0.05) and elevating temperature (P < 0.05). The corrected stress and elongational viscosity increased (P < 0.05) with the extended storage time and higher temperature.
Czech name
—
Czech description
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Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
—
OECD FORD branch
21101 - Food and beverages

Project
<a href="/en/project/QK1710156" target="_blank" >QK1710156: New approaches and methods of analysis to ensure the quality, safety and health wholesomeness of cheeses, the optimization of their production and the streamline of hygiene and sanitation together with the lowering of environmental load by waste water.</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2021
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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