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rdf:type
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Description
| - Gouda cheese with different time of ripening (4 weeks, 4, 10, and 14 months) and Eidamský blok cheese (4 weeks) was evaluated in composition and by its rheological and sensory properties. The level of proteolysis was measured by determination of nitrogenous compound fractions and electrophoretic determination of proteolysis products. The hardness increased, elasticity cohesiveness decreased with ripening time. The electrophoretic evaluations showed the number of products of ß-caseins hydrolysis.
- Gouda cheese with different time of ripening (4 weeks, 4, 10, and 14 months) and Eidamský blok cheese (4 weeks) was evaluated in composition and by its rheological and sensory properties. The level of proteolysis was measured by determination of nitrogenous compound fractions and electrophoretic determination of proteolysis products. The hardness increased, elasticity cohesiveness decreased with ripening time. The electrophoretic evaluations showed the number of products of ß-caseins hydrolysis. (en)
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Title
| - Proteolysis and Consistency Changes of %22Gouda%22 and %22Eidamský blok%22 Cheeses During Ripening (en)
- Proteolysis and Consistency Changes of %22Gouda%22 and %22Eidamský blok%22 Cheeses During Ripening
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skos:prefLabel
| - Proteolysis and Consistency Changes of %22Gouda%22 and %22Eidamský blok%22 Cheeses During Ripening (en)
- Proteolysis and Consistency Changes of %22Gouda%22 and %22Eidamský blok%22 Cheeses During Ripening
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skos:notation
| - RIV/60461373:22330/01:00004426!RIV/2004/MSM/223304/N
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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/60461373:22330/01:00004426
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http://linked.open...riv/jazykVysledku
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http://linked.open.../riv/klicovaSlova
| - proteolysis, rheology, cheese, sensory evaluation, electrophoresis (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
| - Czech Journal of Food Science
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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...ocetUcastnikuAkce
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http://linked.open...nichUcastnikuAkce
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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
| - Němcová, Lucie
- Valentová, Helena
- Štětina, Jiří
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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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