Aplication of different sterilising modes and the effect on processed cheese quality

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F10%3A63509381" target="_blank" >RIV/70883521:28110/10:63509381 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Aplication of different sterilising modes and the effect on processed cheese quality

Popis výsledku v původním jazyce

The aim of present work is to evaluate the impact of four different sterilizing modes (100°C 100 min, 115°C 32 min, 120°C 10 min and 125°C 3.2 min ? with a constant lethal effect on microorganisms) on some chemical (pH, total and bio-available lysine andammonia content), microbiological and sensory (shade and acceptability) properties of processed cheese depending on their lactose addition (0.0 ? 2.0 % w/w). All sterilizing modes used were sufficient to inactivate the microorganism groups observed (total number of microorganisms, colony forming units of yeasts and/or moulds, number of spore-forming microorganisms). The falling sterilization temperature kept for adequately prolonged period of time caused darkening of the processed cheese and decline their acceptability. Consequently, greater losses of lysine and ammonia content rise occurred when sterilization temperature decreased. Compared to non-sterilized products, the smallest changes were detected in cheese treated with temperatu

Název v anglickém jazyce

Aplication of different sterilising modes and the effect on processed cheese quality

Popis výsledku anglicky

The aim of present work is to evaluate the impact of four different sterilizing modes (100°C 100 min, 115°C 32 min, 120°C 10 min and 125°C 3.2 min ? with a constant lethal effect on microorganisms) on some chemical (pH, total and bio-available lysine andammonia content), microbiological and sensory (shade and acceptability) properties of processed cheese depending on their lactose addition (0.0 ? 2.0 % w/w). All sterilizing modes used were sufficient to inactivate the microorganism groups observed (total number of microorganisms, colony forming units of yeasts and/or moulds, number of spore-forming microorganisms). The falling sterilization temperature kept for adequately prolonged period of time caused darkening of the processed cheese and decline their acceptability. Consequently, greater losses of lysine and ammonia content rise occurred when sterilization temperature decreased. Compared to non-sterilized products, the smallest changes were detected in cheese treated with temperatu

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

Z - Vyzkumny zamer (s odkazem do CEZ)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2010

Kód důvěrnosti údajů

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

Název periodika

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

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Svazek periodika

28

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

9

Strana od-do

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Kód UT WoS článku

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EID výsledku v databázi Scopus

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