Predikce jakosti zralých sýrů ementálského typu s využitím proteolýzy bílkovin

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F26722861%3A_____%2F08%3ABERN108" target="_blank" >RIV/26722861:_____/08:BERN108 - 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

Quality prediction in mature cheeses of Emmentaler type using protein proteolysis

Popis výsledku v původním jazyce

The relation between the content of individual peptides and amino acids determined in cheeses in the stages of cheese maturation in view and the final evaluation of mature cheeses was evaluated by means of Pearson correlation coefficients for individualpeptides and amino acids. For the prediction of the final quality of mature cheeses on the basis of the content of individual peptide fractions, there were selected three possible criteria. According to the calculated correlation criteria, the most suitable criterion is the content of the peptide Nr. 6. Among the amino acids in view, the most suitable ones appear to be proline or glutamic acid. The course of protein proteolysis in industrially produced cheeses was also monitored in a set of 20 operational cheese productions distributed into the four seasons.

Název v anglickém jazyce

Quality prediction in mature cheeses of Emmentaler type using protein proteolysis

Popis výsledku anglicky

The relation between the content of individual peptides and amino acids determined in cheeses in the stages of cheese maturation in view and the final evaluation of mature cheeses was evaluated by means of Pearson correlation coefficients for individualpeptides and amino acids. For the prediction of the final quality of mature cheeses on the basis of the content of individual peptide fractions, there were selected three possible criteria. According to the calculated correlation criteria, the most suitable criterion is the content of the peptide Nr. 6. Among the amino acids in view, the most suitable ones appear to be proline or glutamic acid. The course of protein proteolysis in industrially produced cheeses was also monitored in a set of 20 operational cheese productions distributed into the four seasons.

Druh

A - Audiovizuální tvorba

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

2008

Kód důvěrnosti údajů

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

ISBN

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Místo vydání

Bern, Švýcarsko

Název nakladatele resp. objednatele

5th IDF Symposium on Cheese Ripening, 9.-13.3.2008

Verze

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Identifikační číslo nosiče

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