MK sýra Niva

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F04%3APU45450" target="_blank" >RIV/00216305:26310/04:PU45450 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Changes of free fatty acids during ripening of Niva cheese

Popis výsledku v původním jazyce

Niva is a mould ripened cheese variety manufactured from pasteurized milk. The most important microorganism involved in the manufacture of blue cheeses is Penicillium roqueforti that is responsible for the unique characteristics of these varieties. For many years, manufacture of blue cheeses has been carried out in a completely natural way. However, nowadays the manufacture of these varieties under controlled conditions and the use of selected Penicillium roqueforti strains are current practices in thecheese industry and are necessary to obtain a product with the desired characteristics. Major attribute that influences the selection and consumption of cheeses is flavour formed during ripening of cheeses. The flavour of the blue cheeses is characteri zed by compounds derived from pronounced proteolysis and lipolysis due to the proteolytic and lipolytic activities of Penicillium roqueforti. Although extensive lipolysis may be considered undesirable in most cheese varieties, free fatty a

Název v anglickém jazyce

Changes of free fatty acids during ripening of Niva cheese

Popis výsledku anglicky

Niva is a mould ripened cheese variety manufactured from pasteurized milk. The most important microorganism involved in the manufacture of blue cheeses is Penicillium roqueforti that is responsible for the unique characteristics of these varieties. For many years, manufacture of blue cheeses has been carried out in a completely natural way. However, nowadays the manufacture of these varieties under controlled conditions and the use of selected Penicillium roqueforti strains are current practices in thecheese industry and are necessary to obtain a product with the desired characteristics. Major attribute that influences the selection and consumption of cheeses is flavour formed during ripening of cheeses. The flavour of the blue cheeses is characteri zed by compounds derived from pronounced proteolysis and lipolysis due to the proteolytic and lipolytic activities of Penicillium roqueforti. Although extensive lipolysis may be considered undesirable in most cheese varieties, free fatty a

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2004

Kód důvěrnosti údajů

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

Název periodika

Czech J. Food Scencies (Special Isue)

ISSN

1212-1800

e-ISSN

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Svazek periodika

22

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

4

Strana od-do

310-313

Kód UT WoS článku

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EID výsledku v databázi Scopus

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