The effect of elevated temperature on ripening of Dutch type cheese
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F12%3A43868130" target="_blank" >RIV/70883521:28110/12:43868130 - isvavai.cz</a>
Výsledek na webu
<a href="http://dx.doi.org/10.1016/j.foodchem.2011.12.017" target="_blank" >http://dx.doi.org/10.1016/j.foodchem.2011.12.017</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.foodchem.2011.12.017" target="_blank" >10.1016/j.foodchem.2011.12.017</a>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
The effect of elevated temperature on ripening of Dutch type cheese
Popis výsledku v původním jazyce
The aim of this study was to explore the effect of elevated temperature (16 degrees C) on ripening of Dutch-type cheese. Three slices of each cheese block were further divided into three layers. The processes in the control samples of cheese ripening at10 degrees C were also monitored. The contents of free amino acids in accelerated cheese were two times higher than were those in control samples. The highest contents of free amino acids were observed in the cores of all slices of cheeses ripening at both temperatures. The contents of tyramine, in layers of the studied slices, reached almost 500 mg kg(-1) during 56 days of the experiment. The contents of biogenic amines in the edges grew even higher. Accelerated cheese showed faster equalisation of hardness than did control samples. The increase of temperature by 6 degrees C can reduce the ripening time in cellars by approximately one half.
Název v anglickém jazyce
The effect of elevated temperature on ripening of Dutch type cheese
Popis výsledku anglicky
The aim of this study was to explore the effect of elevated temperature (16 degrees C) on ripening of Dutch-type cheese. Three slices of each cheese block were further divided into three layers. The processes in the control samples of cheese ripening at10 degrees C were also monitored. The contents of free amino acids in accelerated cheese were two times higher than were those in control samples. The highest contents of free amino acids were observed in the cores of all slices of cheeses ripening at both temperatures. The contents of tyramine, in layers of the studied slices, reached almost 500 mg kg(-1) during 56 days of the experiment. The contents of biogenic amines in the edges grew even higher. Accelerated cheese showed faster equalisation of hardness than did control samples. The increase of temperature by 6 degrees C can reduce the ripening time in cellars by approximately one half.
Klasifikace
Druh
J<sub>x</sub> - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
CEP obor
GM - Potravinářství
OECD FORD obor
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Návaznosti výsledku
Projekt
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Návaznosti
S - Specificky vyzkum na vysokych skolach
Ostatní
Rok uplatnění
2012
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
Food Chemistry
ISSN
0308-8146
e-ISSN
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Svazek periodika
132
Číslo periodika v rámci svazku
4
Stát vydavatele periodika
GB - Spojené království Velké Británie a Severního Irska
Počet stran výsledku
9
Strana od-do
1846-1854
Kód UT WoS článku
000301513100032
EID výsledku v databázi Scopus
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