Changes the selected parameters for Eidam 30 % in three seasons

Kód výsledku v IS VaVaI

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Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Changes the selected parameters for Eidam 30 % in three seasons

Popis výsledku v původním jazyce

The aim of the study was to compare selected parameters of the standard type of Edam cheese in three seasons after purchasing and storage. Storage was carried out in three atmospheres and a common gas CO2 and N2 gas. The products were standardized selling point and permanent supplier. For samples was measured by water activity, dry matter and sensory changes. The results show highest content of dry matter in the autumn months 57.89 % and lowest in the spring months 49.93 %. Solids changed during storagewith increasing tendency. Water activity is highest in the spring months 0.97 and lowest in summer months 0.95. During storage there is a gradual decrease it. In the free atmosphere, the most stable samples sold in the summer, in the atmosphere with carbon dioxide samples are stable also in the summer and in the atmosphere with nitrogen atmosphere are stable samples autumn. From a sensory point of view from the beginning like cheese. After 12 daily monitoring, most samples appeared myco

Název v anglickém jazyce

Changes the selected parameters for Eidam 30 % in three seasons

Popis výsledku anglicky

The aim of the study was to compare selected parameters of the standard type of Edam cheese in three seasons after purchasing and storage. Storage was carried out in three atmospheres and a common gas CO2 and N2 gas. The products were standardized selling point and permanent supplier. For samples was measured by water activity, dry matter and sensory changes. The results show highest content of dry matter in the autumn months 57.89 % and lowest in the spring months 49.93 %. Solids changed during storagewith increasing tendency. Water activity is highest in the spring months 0.97 and lowest in summer months 0.95. During storage there is a gradual decrease it. In the free atmosphere, the most stable samples sold in the summer, in the atmosphere with carbon dioxide samples are stable also in the summer and in the atmosphere with nitrogen atmosphere are stable samples autumn. From a sensory point of view from the beginning like cheese. After 12 daily monitoring, most samples appeared myco

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

V - Vyzkumna aktivita podporovana z jinych verejnych zdroju

Rok uplatnění

2013

Kód důvěrnosti údajů

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

Název statě ve sborníku

Sborník příspěvků XV. konference mladých vědeckých pracovníků s mezinárodní účastí

ISBN

978-80-7305-650-6

ISSN

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e-ISSN

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Počet stran výsledku

3

Strana od-do

49-51

Název nakladatele

Veterinární a farmaceutická univerzita Brno

Místo vydání

Brno

Místo konání akce

Brno

Datum konání akce

30. 5. 2013

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

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