The effect of three different ripening/storage conditions on the distribution of selected parameters in individual parts of Dutch-type cheese

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F11%3A00000893" target="_blank" >RIV/70883521:28110/11:00000893 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.1111/j.1365-2621.2010.02460.x" target="_blank" >http://dx.doi.org/10.1111/j.1365-2621.2010.02460.x</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1111/j.1365-2621.2010.02460.x" target="_blank" >10.1111/j.1365-2621.2010.02460.x</a>

Jazyk výsledku

angličtina

Název v původním jazyce

The effect of three different ripening/storage conditions on the distribution of selected parameters in individual parts of Dutch-type cheese

Popis výsledku v původním jazyce

The aim of the study was (i) to detect changes of dry matter, NaCl and twenty-two free amino acids contents, pH and levels of selected microorganisms in four layers of cheese (from edge to core) during ripening and storage period and (ii) to describe thechanges of the above-mentioned parameters caused by early relocation of cheese from optimum ripening conditions to refrigeration temperatures. The number of mesophilic aerobic and facultative anaerobic bacteria and lactic acid bacteria differed significantly (P < 0.05) during the experiment dependent on the analysed layer and ripening/storage conditions. The free amino acid content differed significantly in individual analysed layers of cheese and also according to individual ripening/storage conditions. The highest content of free amino acids was found in samples stored at optimal ripening temperatures. Cheese hardness was also analysed and the lowest one was detected in samples ripened under optimal temperatures for the whole period.

Název v anglickém jazyce

The effect of three different ripening/storage conditions on the distribution of selected parameters in individual parts of Dutch-type cheese

Popis výsledku anglicky

The aim of the study was (i) to detect changes of dry matter, NaCl and twenty-two free amino acids contents, pH and levels of selected microorganisms in four layers of cheese (from edge to core) during ripening and storage period and (ii) to describe thechanges of the above-mentioned parameters caused by early relocation of cheese from optimum ripening conditions to refrigeration temperatures. The number of mesophilic aerobic and facultative anaerobic bacteria and lactic acid bacteria differed significantly (P < 0.05) during the experiment dependent on the analysed layer and ripening/storage conditions. The free amino acid content differed significantly in individual analysed layers of cheese and also according to individual ripening/storage conditions. The highest content of free amino acids was found in samples stored at optimal ripening temperatures. Cheese hardness was also analysed and the lowest one was detected in samples ripened under optimal temperatures for the whole period.

Druh

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

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2011

Kód důvěrnosti údajů

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

Název periodika

International Journal of Food Science and Technology

ISSN

0950-5423

e-ISSN

—

Svazek periodika

46

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

8

Strana od-do

101-108

Kód UT WoS článku

000285418200013

EID výsledku v databázi Scopus

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