Evaluation of Quality Measurement of Olomouc cake of Cheese (Olomoucké tvarůžky) during ripening
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F12%3A00191445" target="_blank" >RIV/62156489:43210/12:00191445 - isvavai.cz</a>
Výsledek na webu
<a href="https://is.mendelu.cz/auth/dok_server/vyhledavani.pl?id=5;download=98704;ve_slozce=57208" target="_blank" >https://is.mendelu.cz/auth/dok_server/vyhledavani.pl?id=5;download=98704;ve_slozce=57208</a>
DOI - Digital Object Identifier
—
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Evaluation of Quality Measurement of Olomouc cake of Cheese (Olomoucké tvarůžky) during ripening
Popis výsledku v původním jazyce
Olomouc cake of cheese (Olomoucké tvarůžky) is smear-ripened cheese, which is produced from sour industrial curd. Brevibacterium linens, which are added during the production process, are reproducing and make gold-yellow smear cover. The aim of this workwas to assess the chemical analysis of the quality of Olomouc cake of cheese. Changes in chemical composition were evaluated during different stages of production and at the same time it was detected whether changes in chemical composition during the manufacturing process are same in spring as well as in summer, without statistically significant differences. Dry matter of Olomouc cake of cheese was ranged from 35 % to 39 %. The increase of dry matter during production is evident, but these changes werein the most cases not statistically significant (P > 0.05). The value of titratable acidity of the cheese considerably changes during the manufacturing process, it has a decreasing tendency. Titratable acidity of cheese after shaping was
Název v anglickém jazyce
Evaluation of Quality Measurement of Olomouc cake of Cheese (Olomoucké tvarůžky) during ripening
Popis výsledku anglicky
Olomouc cake of cheese (Olomoucké tvarůžky) is smear-ripened cheese, which is produced from sour industrial curd. Brevibacterium linens, which are added during the production process, are reproducing and make gold-yellow smear cover. The aim of this workwas to assess the chemical analysis of the quality of Olomouc cake of cheese. Changes in chemical composition were evaluated during different stages of production and at the same time it was detected whether changes in chemical composition during the manufacturing process are same in spring as well as in summer, without statistically significant differences. Dry matter of Olomouc cake of cheese was ranged from 35 % to 39 %. The increase of dry matter during production is evident, but these changes werein the most cases not statistically significant (P > 0.05). The value of titratable acidity of the cheese considerably changes during the manufacturing process, it has a decreasing tendency. Titratable acidity of cheese after shaping was
Klasifikace
Druh
J<sub>x</sub> - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
CEP obor
GM - Potravinářství
OECD FORD obor
—
Návaznosti výsledku
Projekt
—
Návaznosti
S - Specificky vyzkum na vysokych skolach
Ostatní
Rok uplatnění
2012
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
ISSN
1211-8516
e-ISSN
—
Svazek periodika
60
Číslo periodika v rámci svazku
5
Stát vydavatele periodika
CZ - Česká republika
Počet stran výsledku
6
Strana od-do
205-210
Kód UT WoS článku
—
EID výsledku v databázi Scopus
—