Colour Changes in Two Kinds of Semi-Hard Cheese during Ripening

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F16%3A43910178" target="_blank" >RIV/62156489:43210/16:43910178 - isvavai.cz</a>

Výsledek na webu

<a href="https://mnet.mendelu.cz/mendelnet2016/mnet_2016_full.pdf" target="_blank" >https://mnet.mendelu.cz/mendelnet2016/mnet_2016_full.pdf</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Colour Changes in Two Kinds of Semi-Hard Cheese during Ripening

Popis výsledku v původním jazyce

The aim of the paper was to compare the colour changes of semi-hard cheeses, depending on days of ripening. The surface of cheese samples were treated of two techniques i.e. oiling and waxing. CIELAB Colour parameters (L* a* b* and ΔE*ab) were measured for cheese samples (oiled and waxed) and measuring points were located either near edge or in middle of cheese samples sliced in half. Samples were subjected to measurement after manufacture and then every 10, 20, 30, 40, 60, 85, and 115 days of ripening, respectively, there were observed statistically significant differences in all colour parameters during ripening and between waxy and oiled cheese samples. Lightness (L*) declined and yellow tone (b*) was more appreciable for oiled cheese during ripening. Wax protective layer prevented moisture loss and that caused that value of L* and a* parameters were not so variable. Total colour difference was (ΔE*ab) clearly perceptible for all cheese samples.

Název v anglickém jazyce

Colour Changes in Two Kinds of Semi-Hard Cheese during Ripening

Popis výsledku anglicky

The aim of the paper was to compare the colour changes of semi-hard cheeses, depending on days of ripening. The surface of cheese samples were treated of two techniques i.e. oiling and waxing. CIELAB Colour parameters (L* a* b* and ΔE*ab) were measured for cheese samples (oiled and waxed) and measuring points were located either near edge or in middle of cheese samples sliced in half. Samples were subjected to measurement after manufacture and then every 10, 20, 30, 40, 60, 85, and 115 days of ripening, respectively, there were observed statistically significant differences in all colour parameters during ripening and between waxy and oiled cheese samples. Lightness (L*) declined and yellow tone (b*) was more appreciable for oiled cheese during ripening. Wax protective layer prevented moisture loss and that caused that value of L* and a* parameters were not so variable. Total colour difference was (ΔE*ab) clearly perceptible for all cheese samples.

Druh

D - Stať ve sborníku

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

2016

Kód důvěrnosti údajů

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

Název statě ve sborníku

MendelNet 2016: Proceedings of International PhD Students Conference

ISBN

978-80-7509-443-8

ISSN

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e-ISSN

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Počet stran výsledku

6

Strana od-do

588-593

Název nakladatele

Mendelova univerzita v Brně

Místo vydání

Brno

Místo konání akce

Brno

Datum konání akce

9. 11. 2016

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

000392968500105