Změny vybraných jakostních parametrů u přírodních sýrů v průběhu půlročního zrání/skladování za různých teplot

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F10%3A63509472" target="_blank" >RIV/70883521:28110/10:63509472 - isvavai.cz</a>

Výsledek na webu

—

DOI - Digital Object Identifier

—

Jazyk výsledku

čeština

Název v původním jazyce

Změny vybraných jakostních parametrů u přírodních sýrů v průběhu půlročního zrání/skladování za různých teplot

Popis výsledku v původním jazyce

We investigated the effect of ripening conditions on changes of texture, dry matter and NaCl content depending on storage temperature. Samples of cheese were stored at 10 °C. After 23 days at 10 °C the first part of cheese was removed in fridge and stored at 4 °C. After 38 days the second part of cheese was removed also in fridge. The last part of cheeses was ripened whole time in cellar (at 10 °C). All cheeses were evaluated during 175 days. The effect of storage temperature on texture was evident. Samples storaged at lower temperature were analyzed as harder. Dry matter and NaCl were evaluated in four layers within the cheese. After a month, the NaCl and dry matter content were similar in all parts of cheese; there was only one exception ? the dry matter content in the edge was higher in comparison with the rest of cheese. Different conditions of storage did not affect content of dry matter and NaCl in individual parts within cheese.

Název v anglickém jazyce

Changes of selected characteristics of natural cheese under different condition during half-yearly ripening/storage

Popis výsledku anglicky

We investigated the effect of ripening conditions on changes of texture, dry matter and NaCl content depending on storage temperature. Samples of cheese were stored at 10 °C. After 23 days at 10 °C the first part of cheese was removed in fridge and stored at 4 °C. After 38 days the second part of cheese was removed also in fridge. The last part of cheeses was ripened whole time in cellar (at 10 °C). All cheeses were evaluated during 175 days. The effect of storage temperature on texture was evident. Samples storaged at lower temperature were analyzed as harder. Dry matter and NaCl were evaluated in four layers within the cheese. After a month, the NaCl and dry matter content were similar in all parts of cheese; there was only one exception ? the dry matter content in the edge was higher in comparison with the rest of cheese. Different conditions of storage did not affect content of dry matter and NaCl in individual parts within cheese.

Druh

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

CEP obor

GM - Potravinářství

OECD FORD obor

—

Projekt

—

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

Potravinárstvo

ISSN

1337-0960

e-ISSN

—

Svazek periodika

4

Číslo periodika v rámci svazku

2/Mim.č.

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

7

Strana od-do

—

Kód UT WoS článku

—

EID výsledku v databázi Scopus

—