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Cheeses and its servising
This article aimed to evaluate problems of cheese, their nutrition value and importance of the cheeses in the human diet. Also using of cheeses and its servising with optimal organoleptic properties was discussed. No less i...
GM - Potravinářství
- 2010 •
- Jx
Rok uplatnění
Jx - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
Sensory evaluation of cheeses and cheese analogues
The aim of the study was to compare sensory attributes of cheeses (with different fat content) with cheeses analogues.
GM - Potravinářství
- 2008 •
- D
Rok uplatnění
D - Stať ve sborníku
Exhibition of local and foreign cheeses.
Exhibition of local and foreign cheeses under professional events the 'Nationwide show of cheeses 2014 and Conference Milk and Cheeses 2014' held in Prague from 22 to 23 January 2014....
GM - Potravinářství
- 2014 •
- Enekrit •
- Link
Rok uplatnění
Enekrit - Výstava
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The use of different cheese sources in processed cheese
In the current chapter are described basic/general natural cheese-making processing steps. In addition, selected cheese varieties (Edam, Mozzarella, Swiss-type, Cheddar and white brined cheeses, respectively) specific produ...
Food and beverages
- 2022 •
- C •
- Link
Rok uplatnění
C - Kapitola v odborné knize
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Cheese - food with tradition
This study summarizes cheese production principles and their labelling on the base of legislative requirements and overview of individual cheese types available in market....
GM - Potravinářství
- 2005 •
- Jx
Rok uplatnění
Jx - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
Information from the global IDF Cheese Science & Technology Symposium 2024
Scientific Symposium on Cheese Technology in Bergen, Norway, which was attended by almost presented in the individual sections of the symposium: Sustainable cheese production, Starter and supplemental cultures (including protective...
Food and beverages
- 2024 •
- Jost
Rok uplatnění
Jost - Ostatní články v recenzovaných periodicích
Sensory evaluation of differently aged cheese
Sensory evaluation of differently aged edam cheese, the influence of ripening on the texture of cheese and other sensory properties of cheese, the preference of cheese....
GM - Potravinářství
- 2000 •
- D
Rok uplatnění
D - Stať ve sborníku
Processed cheese
The paper deals with processed cheese production principles, effects influencing processed cheese quality and sterilized processed cheeses....
GM - Potravinářství
- 2006 •
- Jx
Rok uplatnění
Jx - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
Technological process of production of lump sheep cheese
Traditional cheese made from sheep's milk in the Czech and Slovak Republic lump sheep's cheese. Lump cheese is primarily intended for further processing - such as for the production of sheep cheese. The article dea...
GM - Potravinářství
- 2016 •
- D
Rok uplatnění
D - Stať ve sborníku
Reducing of salt content in pressed white cheeses.
The reducing of salt content in white cheeses is nutritionally desirable but salt is necessary to reach the typical characteristics of these cheeses. This study is focused on the infl uence of salt content on the parameters of press...
Animal and dairy science; (Animal biotechnology to be 4.4)
- 2021 •
- Jost •
- Link
Rok uplatnění
Jost - Ostatní články v recenzovaných periodicích
Výsledek na webu
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