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rdf:type
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Description
| - není (cs)
- Content of biogenic amines (BA; histamine, tyramine, tryptamine, putrescine, 2-phenylethylamine, cadaverine, spermidine, spermine) and counts of microorganisms (total aerobic and facultative anaerobic mesophilic microorganisms, TAC; lactic acid bacteria, LAB; coliforms; total anaerobic microorganisms, TAN; yeasts + moulds), were evaluated within the ripening interval of one to six months in Dutch-type hard cheese, produced by two different producers (the cheeses designated as R30 and R45) using pasteurized milk and different starter cultures (designated as R30-FD and R30-CH in the case of the R30 cheeses). The cheeses from the two producers differed in their fat content (30 and 45 % of fat in dry matter, respectively). Substantially higher (P<0.01) contents of tyramine and the sum of biogenic amines were found in the outer-part samples in comparison with the core ones in the R30 cheeses, which corresponded with higher (P<0.01) TAN counts in this part of the cheese with presumably more favourable g
- Content of biogenic amines (BA; histamine, tyramine, tryptamine, putrescine, 2-phenylethylamine, cadaverine, spermidine, spermine) and counts of microorganisms (total aerobic and facultative anaerobic mesophilic microorganisms, TAC; lactic acid bacteria, LAB; coliforms; total anaerobic microorganisms, TAN; yeasts + moulds), were evaluated within the ripening interval of one to six months in Dutch-type hard cheese, produced by two different producers (the cheeses designated as R30 and R45) using pasteurized milk and different starter cultures (designated as R30-FD and R30-CH in the case of the R30 cheeses). The cheeses from the two producers differed in their fat content (30 and 45 % of fat in dry matter, respectively). Substantially higher (P<0.01) contents of tyramine and the sum of biogenic amines were found in the outer-part samples in comparison with the core ones in the R30 cheeses, which corresponded with higher (P<0.01) TAN counts in this part of the cheese with presumably more favourable g (en)
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Title
| - Content and distribution of biogenic amines in Dutch-type hard cheese
- Content and distribution of biogenic amines in Dutch-type hard cheese (en)
- Obsah a distribuce biogenních aminů v Eidamském sýru (cs)
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skos:prefLabel
| - Content and distribution of biogenic amines in Dutch-type hard cheese
- Content and distribution of biogenic amines in Dutch-type hard cheese (en)
- Obsah a distribuce biogenních aminů v Eidamském sýru (cs)
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skos:notation
| - RIV/62156489:43210/07:00102690!RIV08-MSM-43210___
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http://linked.open.../vavai/riv/strany
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http://linked.open...avai/riv/aktivita
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http://linked.open...avai/riv/aktivity
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http://linked.open...iv/cisloPeriodika
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http://linked.open...vai/riv/dodaniDat
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http://linked.open...aciTvurceVysledku
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http://linked.open.../riv/druhVysledku
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http://linked.open...iv/duvernostUdaju
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http://linked.open...titaPredkladatele
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http://linked.open...dnocenehoVysledku
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http://linked.open...ai/riv/idVysledku
| - RIV/62156489:43210/07:00102690
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http://linked.open...riv/jazykVysledku
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http://linked.open.../riv/klicovaSlova
| - ripening cheese; decarboxylase activity; tyramine; starter culture (en)
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http://linked.open.../riv/klicoveSlovo
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http://linked.open...odStatuVydavatele
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http://linked.open...ontrolniKodProRIV
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http://linked.open...i/riv/nazevZdroje
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http://linked.open...in/vavai/riv/obor
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http://linked.open...ichTvurcuVysledku
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http://linked.open...cetTvurcuVysledku
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http://linked.open...UplatneniVysledku
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http://linked.open...v/svazekPeriodika
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http://linked.open...iv/tvurceVysledku
| - Kalhotka, Libor
- Pechová, Pavla
- Šustová, Květoslava
- Komprda, Tomáš
- Smělá, Dana
- Novická, Kateřina
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http://linked.open...n/vavai/riv/zamer
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issn
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number of pages
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http://localhost/t...ganizacniJednotka
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