Aroma Compounds of White Surface Mould Cheeses

Kód výsledku v IS VaVaI

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Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Aroma Compounds of White Surface Mould Cheeses

Popis výsledku v původním jazyce

White surface mould cheeses are characterized by felt-like coating of white mycelia from the growth of mould Penicillium camemberti or Penicillium caseicolum. The presence of moulds gives these cheeses appearance, a taste and an aroma which clearly differentiate them from other types of cheese. A typical example of surface mould ripened cheeses is Camembert, originated from France. The other principal cheeses with a surface mould are Brie, Coulommier and Carré de Est, a mild fermented cheese. The manufaacture of these cheeses is widespread in France, followed by other European countries. Traditional Camembert is made from raw milk; the other surface mould cheeses are manufactured from raw or pasteurized milk. Some types, called for example Hermelín, Kamadet, Premium or Plesnivec, are made in Czech Republic. They are made from pasteurized milk using starter culture consist of thermophilic streptococci or a mixture of streptococci and lactococci. In order to obtain a more aromatic produc

Název v anglickém jazyce

Aroma Compounds of White Surface Mould Cheeses

Popis výsledku anglicky

White surface mould cheeses are characterized by felt-like coating of white mycelia from the growth of mould Penicillium camemberti or Penicillium caseicolum. The presence of moulds gives these cheeses appearance, a taste and an aroma which clearly differentiate them from other types of cheese. A typical example of surface mould ripened cheeses is Camembert, originated from France. The other principal cheeses with a surface mould are Brie, Coulommier and Carré de Est, a mild fermented cheese. The manufaacture of these cheeses is widespread in France, followed by other European countries. Traditional Camembert is made from raw milk; the other surface mould cheeses are manufactured from raw or pasteurized milk. Some types, called for example Hermelín, Kamadet, Premium or Plesnivec, are made in Czech Republic. They are made from pasteurized milk using starter culture consist of thermophilic streptococci or a mixture of streptococci and lactococci. In order to obtain a more aromatic produc

Druh

D - Stať ve sborníku

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

2005

Kód důvěrnosti údajů

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

Název statě ve sborníku

sborník

ISBN

80-7194-771-7

ISSN

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e-ISSN

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Počet stran výsledku

1

Strana od-do

272-272

Název nakladatele

Univerzita Pardubice

Místo vydání

Pardubice

Místo konání akce

Pardubice

Datum konání akce

12. 9. 2005

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

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