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Effect of milk origin on proteolysis and accumulation of biogenic amine during 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%2F17%3A63516111" target="_blank" >RIV/70883521:28110/17:63516111 - isvavai.cz</a>

  • Výsledek na webu

    <a href="http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/viewArticle/741" target="_blank" >http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/viewArticle/741</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.5219/741" target="_blank" >10.5219/741</a>

Alternativní jazyky

  • Jazyk výsledku

    angličtina

  • Název v původním jazyce

    Effect of milk origin on proteolysis and accumulation of biogenic amine during ripening of Dutch-type cheese

  • Popis výsledku v původním jazyce

    Dairy products from goat&apos;s milk are characterized by their distinctive aroma and their specific taste. However, the strong aroma can discourage some consumers. Properties of cheese can be modified by the combination of goat&apos;s and cow&apos;s milk. On the other hand, chemical diversity from different milk origin may affect the changes during ripening. The aim of the study was to compare the intensity of changes during ripening of model cheese samples produced with various ratios of goat&apos;s and cow&apos;s milk. The combinations 100:0 (100% goat&apos;s milk), 75:25, 50:50, 25:75 and 0:100 (100% cow&apos;s milk) were used for the manufacture of Dutch-type cheeses, which were ripened during a period of 84 days. Protein profile, free amino acid content and biogenic amine content were used for the description of cheese properties during storage. Cluster analysis showed different changes in the protein matrix of the examined samples. The results indicated that even low addition of cow&apos;s milk significantly affected the protein profile. However, the homology of protein profiles rose with the increasing ripening time. More intensive proteolysis occured in the samples with predominance of goat&apos;s milk. Moreover, cheese samples produced only from goat&apos;s milk presented a significant increase inthe amount of free amino acids after 14 days of ripening. The effect of milk origin on the production of biogenic amines was also examined. However, higher concentrations of biogenic amines were detected in samples manufactured from goat&apos;s milk. Tyramine, putrescine, histamine and phenylethylamine were detected during the storage of the samples. The total biogenic amine content exceeded 100 mg/kg in samples with predominance of goat&apos;s milk.

  • Název v anglickém jazyce

    Effect of milk origin on proteolysis and accumulation of biogenic amine during ripening of Dutch-type cheese

  • Popis výsledku anglicky

    Dairy products from goat&apos;s milk are characterized by their distinctive aroma and their specific taste. However, the strong aroma can discourage some consumers. Properties of cheese can be modified by the combination of goat&apos;s and cow&apos;s milk. On the other hand, chemical diversity from different milk origin may affect the changes during ripening. The aim of the study was to compare the intensity of changes during ripening of model cheese samples produced with various ratios of goat&apos;s and cow&apos;s milk. The combinations 100:0 (100% goat&apos;s milk), 75:25, 50:50, 25:75 and 0:100 (100% cow&apos;s milk) were used for the manufacture of Dutch-type cheeses, which were ripened during a period of 84 days. Protein profile, free amino acid content and biogenic amine content were used for the description of cheese properties during storage. Cluster analysis showed different changes in the protein matrix of the examined samples. The results indicated that even low addition of cow&apos;s milk significantly affected the protein profile. However, the homology of protein profiles rose with the increasing ripening time. More intensive proteolysis occured in the samples with predominance of goat&apos;s milk. Moreover, cheese samples produced only from goat&apos;s milk presented a significant increase inthe amount of free amino acids after 14 days of ripening. The effect of milk origin on the production of biogenic amines was also examined. However, higher concentrations of biogenic amines were detected in samples manufactured from goat&apos;s milk. Tyramine, putrescine, histamine and phenylethylamine were detected during the storage of the samples. The total biogenic amine content exceeded 100 mg/kg in samples with predominance of goat&apos;s milk.

Klasifikace

  • Druh

    J<sub>SC</sub> - Článek v periodiku v databázi SCOPUS

  • CEP obor

  • OECD FORD obor

    21101 - Food and beverages

Návaznosti výsledku

  • Projekt

  • Návaznosti

    S - Specificky vyzkum na vysokych skolach

Ostatní

  • Rok uplatnění

    2017

  • Kód důvěrnosti údajů

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

Údaje specifické pro druh výsledku

  • Název periodika

    Potravinárstvo

  • ISSN

    1338-0230

  • e-ISSN

  • Svazek periodika

    11

  • Číslo periodika v rámci svazku

    1

  • Stát vydavatele periodika

    SK - Slovenská republika

  • Počet stran výsledku

    5

  • Strana od-do

    363-367

  • Kód UT WoS článku

  • EID výsledku v databázi Scopus

    2-s2.0-85019742386