The content of aroma compounds in fermented milk products.

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F11%3APU93862" target="_blank" >RIV/00216305:26310/11:PU93862 - isvavai.cz</a>

Výsledek na webu

—

DOI - Digital Object Identifier

—

Jazyk výsledku

angličtina

Název v původním jazyce

The content of aroma compounds in fermented milk products.

Popis výsledku v původním jazyce

Fermented milk products are dairy foods that have been fermented with lactic acid bacteria such as Lactobacillus, Lactococcus, Leuconostoc and Bifidobacterium. The fermentation process increases the shelf-life, improves the digestibility and contributesto the taste and aroma (flavour) of the product. The bases of flavour are the aroma active compounds, which are created during fermentation process and thermal treatment of foods from their precursors. The understanding of conditions and regularities ofaroma compounds creation and their influence on sensory perception of flavour is necessary for production of high-quality products. Technological process of production consists of several steps. The fermentation phase, where not only characteristic tasteand aroma, but also structure and consistence of product are developed, is the most important. Taste and aroma active compounds arise by enzymatic decomposition of lactose, proteins and fat in milk. The anaerobic transformation of saccha

Název v anglickém jazyce

The content of aroma compounds in fermented milk products.

Popis výsledku anglicky

Fermented milk products are dairy foods that have been fermented with lactic acid bacteria such as Lactobacillus, Lactococcus, Leuconostoc and Bifidobacterium. The fermentation process increases the shelf-life, improves the digestibility and contributesto the taste and aroma (flavour) of the product. The bases of flavour are the aroma active compounds, which are created during fermentation process and thermal treatment of foods from their precursors. The understanding of conditions and regularities ofaroma compounds creation and their influence on sensory perception of flavour is necessary for production of high-quality products. Technological process of production consists of several steps. The fermentation phase, where not only characteristic tasteand aroma, but also structure and consistence of product are developed, is the most important. Taste and aroma active compounds arise by enzymatic decomposition of lactose, proteins and fat in milk. The anaerobic transformation of saccha

Druh

O - Ostatní výsledky

CEP obor

GM - Potravinářství

OECD FORD obor

—

Projekt

—

Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)<br>S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2011

Kód důvěrnosti údajů

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