Sensory and instrumental evaluation of the whey cheeses

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F14%3A43909481" target="_blank" >RIV/62156489:43210/14:43909481 - isvavai.cz</a>

Výsledek na webu

<a href="http://bcc.bas.bg/BCC_Volumes/Volume_46_Special_B_2014/BCC-46-B-108-111.pdf" target="_blank" >http://bcc.bas.bg/BCC_Volumes/Volume_46_Special_B_2014/BCC-46-B-108-111.pdf</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Sensory and instrumental evaluation of the whey cheeses

Popis výsledku v původním jazyce

Whey as a relevant dairy by-product is still not used in completely effective way, not only in the Czech Republic. There is the possibility of typical whey cheese production as mainly in the Scandinavian countries. Experimental whey cheeses were made according to the experimental recipes. Samples were evaluated by a sensory evaluation and texture analysis. The most sensory acceptable (P < 0.05) was the sample with the addition of caramel. Changes of consistency of cheese samples during storage were detected. The result was the increase in hardness as confirmed by sensory analysis and instrumental measurements. Hardness of all produced whey cheeses was significantly affected by raw material and production technology. Following this model experiment will continue further research, particularly stabilization ratio of ingredients and verification of selected recipes for sensory panel.

Název v anglickém jazyce

Sensory and instrumental evaluation of the whey cheeses

Popis výsledku anglicky

Whey as a relevant dairy by-product is still not used in completely effective way, not only in the Czech Republic. There is the possibility of typical whey cheese production as mainly in the Scandinavian countries. Experimental whey cheeses were made according to the experimental recipes. Samples were evaluated by a sensory evaluation and texture analysis. The most sensory acceptable (P < 0.05) was the sample with the addition of caramel. Changes of consistency of cheese samples during storage were detected. The result was the increase in hardness as confirmed by sensory analysis and instrumental measurements. Hardness of all produced whey cheeses was significantly affected by raw material and production technology. Following this model experiment will continue further research, particularly stabilization ratio of ingredients and verification of selected recipes for sensory panel.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2014

Kód důvěrnosti údajů

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

Název periodika

Bulgarian Chemical Communications

ISSN

0324-1130

e-ISSN

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Svazek periodika

46

Číslo periodika v rámci svazku

Special Issue: B

Stát vydavatele periodika

BG - Bulharská republika

Počet stran výsledku

4

Strana od-do

108-111

Kód UT WoS článku

000209738700023

EID výsledku v databázi Scopus

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