About: The changes of flavour during production of Edam cheese

Facets (new session)
Description
Metadata
Settings
- owl:sameAs
- Inference Rule:

About: The changes of flavour during production of Edam cheese Goto Sponge NotDistinct Permalink

An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

Attributes	Values
rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	This work deals with the problem of flavour of Edam cheeses, i.e. natural hard cheese with low heat curd. The cheese samples were produced in dairy MILTRA B, Ltd., Městečko Trnávka. A number of volatile substances contribute to flavour of cheese including alcohols, aldehydes, ketones, fatty acids, esters, lactones, terpenes etc. The development of these components during production was monitored in chosen Edam cheese (dry matter 50 %, fat in dry matter 30 %) using headspace-SPME-GC method. The samples were taken from cheesemilk up to technologically ripe cheese. In total 37 various organic compounds belonging to five chemical groups were identified in milk and cheese samples. Their total content increased during production. The first increase was observed after pressing and then especially in last part of ripening. The flavour and other organoleptic properties (appearance, texture) of Edam cheese samples were also sensorially evaluated during ripening. The five point ordinal scale and profile te This work deals with the problem of flavour of Edam cheeses, i.e. natural hard cheese with low heat curd. The cheese samples were produced in dairy MILTRA B, Ltd., Městečko Trnávka. A number of volatile substances contribute to flavour of cheese including alcohols, aldehydes, ketones, fatty acids, esters, lactones, terpenes etc. The development of these components during production was monitored in chosen Edam cheese (dry matter 50 %, fat in dry matter 30 %) using headspace-SPME-GC method. The samples were taken from cheesemilk up to technologically ripe cheese. In total 37 various organic compounds belonging to five chemical groups were identified in milk and cheese samples. Their total content increased during production. The first increase was observed after pressing and then especially in last part of ripening. The flavour and other organoleptic properties (appearance, texture) of Edam cheese samples were also sensorially evaluated during ripening. The five point ordinal scale and profile te (en)
Title	The changes of flavour during production of Edam cheese The changes of flavour during production of Edam cheese (en)
skos:prefLabel	The changes of flavour during production of Edam cheese The changes of flavour during production of Edam cheese (en)
skos:notation	RIV/00216305:26310/11:PU91570!RIV11-MSM-26310___
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM0021630501)
http://linked.open...iv/cisloPeriodika	1
http://linked.open...vai/riv/dodaniDat	2011
http://linked.open...aciTvurceVysledku	Zemanová, Jana Divišová, Radka Vítová, Eva Sklenářová, Kateřina Babák, Libor
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Vysoké učení technické v Brně / Fakulta chemická
http://linked.open...dnocenehoVysledku	189851
http://linked.open...ai/riv/idVysledku	RIV/00216305:26310/11:PU91570
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Edam cheese, flavour, aroma active compounds, GC, SPME, sensory analysis (en)
http://linked.open.../riv/klicoveSlovo	aroma active compounds GC SPME flavour sensory analysis Edam cheese
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[08486FE3669E]
http://linked.open...i/riv/nazevZdroje	Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	5 (xsd:int)
http://linked.open...cetTvurcuVysledku	5 (xsd:int)
http://linked.open...UplatneniVysledku	2011
http://linked.open...v/svazekPeriodika	59
http://linked.open...iv/tvurceVysledku	Babák, Libor Divišová, Radka Sklenářová, Kateřina Vítová, Eva Zemanová, Jana
http://linked.open...n/vavai/riv/zamer	Multifunkční heterogenní materiály na bázi syntetických polymerů a biopolymerů
issn	1211-8516
number of pages	7 (xsd:int)
http://localhost/t...ganizacniJednotka	26310

Faceted Search & Find service v1.16.118 as of Jun 21 2024

Alternative Linked Data Documents: ODE Content Formats:

RDF

ODATA

Microdata

About

OpenLink Virtuoso version 07.20.3240 as of Jun 21 2024, on Linux (x86_64-pc-linux-gnu), Single-Server Edition (126 GB total memory, 48 GB memory in use)
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2024 OpenLink Software