Influence of Ripening on the Physicochemical and Sensory Profile of Semi-Hard Cheese

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F16%3A43910184" target="_blank" >RIV/62156489:43210/16:43910184 - 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

Influence of Ripening on the Physicochemical and Sensory Profile of Semi-Hard Cheese

Popis výsledku v původním jazyce

The aim of this paper deals with the physicochemical changes and sensory profile of semi-hard cheese during ripening. Accurate cylindrical samples of cheese with different surface treatment (wax vs. oil) were prepared. The first group of cheese was treated by wax and second group was oiled. From these groups, there were picked parts of cheese after 10, 20, 30, 40, 60 and 85 days of ripening to physicochemical analysis. Dry matter was determined by drying the sample to a constant weight at 102 oC, content of fat, protein content by Kjeldahl method, content of salt and titratable acidity, water activity (25 oC) and pH. It was evaluated colour, texture and overall appearance by sensory evaluation at Department of Food Technology Mendel University in Brno. There were statistically significant differences in all physicochemical parameters during ripening between waxy and oiled cheese. Similarly, there were statistically significant differences between each group (waxy vs. oiled) in different stages of ripening. Statistical differences were caused by different water content during ripening which has influenced content of fat, protein and other components. The wax keeps whey in the cheese which caused better ripening in the entire volume of cheese. The wax did not have any negative influence on ripening of cheese. The oiled cheese were gradually drying and thus was influenced ripening which was negatively assessed evaluators.

Název v anglickém jazyce

Influence of Ripening on the Physicochemical and Sensory Profile of Semi-Hard Cheese

Popis výsledku anglicky

The aim of this paper deals with the physicochemical changes and sensory profile of semi-hard cheese during ripening. Accurate cylindrical samples of cheese with different surface treatment (wax vs. oil) were prepared. The first group of cheese was treated by wax and second group was oiled. From these groups, there were picked parts of cheese after 10, 20, 30, 40, 60 and 85 days of ripening to physicochemical analysis. Dry matter was determined by drying the sample to a constant weight at 102 oC, content of fat, protein content by Kjeldahl method, content of salt and titratable acidity, water activity (25 oC) and pH. It was evaluated colour, texture and overall appearance by sensory evaluation at Department of Food Technology Mendel University in Brno. There were statistically significant differences in all physicochemical parameters during ripening between waxy and oiled cheese. Similarly, there were statistically significant differences between each group (waxy vs. oiled) in different stages of ripening. Statistical differences were caused by different water content during ripening which has influenced content of fat, protein and other components. The wax keeps whey in the cheese which caused better ripening in the entire volume of cheese. The wax did not have any negative influence on ripening of cheese. The oiled cheese were gradually drying and thus was influenced ripening which was negatively assessed evaluators.

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

622-627

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

000392968500111