About: Aplication of different sterilising modes and the effect on processed cheese quality

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

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	The aim of present work is to evaluate the impact of four different sterilizing modes (100°C 100 min, 115°C 32 min, 120°C 10 min and 125°C 3.2 min ? with a constant lethal effect on microorganisms) on some chemical (pH, total and bio-available lysine and ammonia content), microbiological and sensory (shade and acceptability) properties of processed cheese depending on their lactose addition (0.0 ? 2.0 % w/w). All sterilizing modes used were sufficient to inactivate the microorganism groups observed (total number of microorganisms, colony forming units of yeasts and/or moulds, number of spore-forming microorganisms). The falling sterilization temperature kept for adequately prolonged period of time caused darkening of the processed cheese and decline their acceptability. Consequently, greater losses of lysine and ammonia content rise occurred when sterilization temperature decreased. Compared to non-sterilized products, the smallest changes were detected in cheese treated with temperatures 125°C for 3. The aim of present work is to evaluate the impact of four different sterilizing modes (100°C 100 min, 115°C 32 min, 120°C 10 min and 125°C 3.2 min ? with a constant lethal effect on microorganisms) on some chemical (pH, total and bio-available lysine and ammonia content), microbiological and sensory (shade and acceptability) properties of processed cheese depending on their lactose addition (0.0 ? 2.0 % w/w). All sterilizing modes used were sufficient to inactivate the microorganism groups observed (total number of microorganisms, colony forming units of yeasts and/or moulds, number of spore-forming microorganisms). The falling sterilization temperature kept for adequately prolonged period of time caused darkening of the processed cheese and decline their acceptability. Consequently, greater losses of lysine and ammonia content rise occurred when sterilization temperature decreased. Compared to non-sterilized products, the smallest changes were detected in cheese treated with temperatures 125°C for 3. (en)
Title	Aplication of different sterilising modes and the effect on processed cheese quality Aplication of different sterilising modes and the effect on processed cheese quality (en)
skos:prefLabel	Aplication of different sterilising modes and the effect on processed cheese quality Aplication of different sterilising modes and the effect on processed cheese quality (en)
skos:notation	RIV/70883521:28110/10:63509381!RIV11-MSM-28110___
http://linked.open...avai/riv/aktivita	I Z
http://linked.open...avai/riv/aktivity	I, Z(MSM7088352101)
http://linked.open...iv/cisloPeriodika	3
http://linked.open...vai/riv/dodaniDat	2011
http://linked.open...aciTvurceVysledku	Buňková, Leona Valášek, Pavel Lazárková, Zuzana Hrabě, Jan Buňka, František Kráčmar, Stanislav
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	Univerzita Tomáše Bati ve Zlíně / Fakulta technologická
http://linked.open...dnocenehoVysledku	247239
http://linked.open...ai/riv/idVysledku	RIV/70883521:28110/10:63509381
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Processed cheese; sterilizing modes; lysine; bio-available lysine; ammonia; sensory properties (en)
http://linked.open.../riv/klicoveSlovo	ammonia lysine bio-available lysine sterilizing modes Processed cheese sensory properties
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[D45DF990E5D5]
http://linked.open...i/riv/nazevZdroje	Czech Journal of Food Sciences
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	6 (xsd:int)
http://linked.open...cetTvurcuVysledku	6 (xsd:int)
http://linked.open...UplatneniVysledku	2010
http://linked.open...v/svazekPeriodika	28
http://linked.open...iv/tvurceVysledku	Buňka, František Buňková, Leona Hrabě, Jan Kráčmar, Stanislav Valášek, Pavel Lazárková, Zuzana
http://linked.open...n/vavai/riv/zamer	Multifunctional Composite Systems Based on Natural and Synthetic Polymers
issn	1212-1800
number of pages	9 (xsd:int)
http://localhost/t...ganizacniJednotka	28110

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