Monitoring of the fatty acid content in Swiss type cheese

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F18%3APU129879" target="_blank" >RIV/00216305:26310/18:PU129879 - 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

Monitoring of the fatty acid content in Swiss type cheese

Popis výsledku v původním jazyce

Cheese is generally defined as “a milk product made by precipitation of milk protein from milk by the use of rennet or other suitable coagulating agents, by the acidification and separation of the whey content” and matured cheese as “cheese which has been subjected to further biochemical and physical processes” (Directive 397/2016 Coll. (2016)). Swiss type cheese is a generic name for several related varieties of cheese, which resemble Emmental cheese, a yellow, medium-hard cheese that originated in the area around Emmental, Switzerland [2]. Most types of Swiss cheese have a distinctive appearance, as the blocks of the cheese are riddled with holes (0,5-1,5 cm) known as “eyes”. Swiss cheese without eyes is known as “blind” [1]. “Moravský blok/bochník” is a Swiss type cheese with a few or no eyes of Czech origin. Fatty acids represent important part of sensory active compounds that contribute to the flavour of cheese. They are carboxylic acids with long aliphatic chain, either saturated or unsaturated.

Název v anglickém jazyce

Monitoring of the fatty acid content in Swiss type cheese

Popis výsledku anglicky

Cheese is generally defined as “a milk product made by precipitation of milk protein from milk by the use of rennet or other suitable coagulating agents, by the acidification and separation of the whey content” and matured cheese as “cheese which has been subjected to further biochemical and physical processes” (Directive 397/2016 Coll. (2016)). Swiss type cheese is a generic name for several related varieties of cheese, which resemble Emmental cheese, a yellow, medium-hard cheese that originated in the area around Emmental, Switzerland [2]. Most types of Swiss cheese have a distinctive appearance, as the blocks of the cheese are riddled with holes (0,5-1,5 cm) known as “eyes”. Swiss cheese without eyes is known as “blind” [1]. “Moravský blok/bochník” is a Swiss type cheese with a few or no eyes of Czech origin. Fatty acids represent important part of sensory active compounds that contribute to the flavour of cheese. They are carboxylic acids with long aliphatic chain, either saturated or unsaturated.

Druh

O - Ostatní výsledky

CEP obor

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OECD FORD obor

10406 - Analytical chemistry

Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2018

Kód důvěrnosti údajů

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