Analýza aroma sýra s bílou plísní

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

Analysis of white surface mould cheeses aroma by SPME-GC method

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. The presence of moulds gives these cheeses an appearance, a taste and an aroma which clearly differentiate them from other types of cheese. Some these cheeses, 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 streptococcci and lactococci. In order to obtain a more aromatic product, selected strains of yeasts, corynebacteria, yeast-like mould Geotrichum candidum and Penicillium camamberti spores can be added to milk. Moulds are endowed with a markedly greater enzymaticpotential than bacteria, consequently, the major processes of maturation, consisting of glycolysis, lipolysis and proteolysis, are more marked in mould-ripened cheeses than in other types. The presence of mould confers on cheese a typical aroma

Název v anglickém jazyce

Analysis of white surface mould cheeses aroma by SPME-GC method

Popis výsledku anglicky

White surface mould cheeses are characterized by felt-like coating of white mycelia from the growth of mould Penicillium camemberti. The presence of moulds gives these cheeses an appearance, a taste and an aroma which clearly differentiate them from other types of cheese. Some these cheeses, 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 streptococcci and lactococci. In order to obtain a more aromatic product, selected strains of yeasts, corynebacteria, yeast-like mould Geotrichum candidum and Penicillium camamberti spores can be added to milk. Moulds are endowed with a markedly greater enzymaticpotential than bacteria, consequently, the major processes of maturation, consisting of glycolysis, lipolysis and proteolysis, are more marked in mould-ripened cheeses than in other types. The presence of mould confers on cheese a typical aroma

Druh

D - Stať ve sborníku

CEP obor

CB - Analytická chemie, separace

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

80-7080-578-1

ISSN

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e-ISSN

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Počet stran výsledku

1

Strana od-do

269-269

Název nakladatele

VŠCHT Praha

Místo vydání

Praha

Místo konání akce

Praha

Datum konání akce

2. 11. 2005

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

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