About: The effect of three different ripening/storage conditions on the distribution of selected parameters in individual parts of Dutch-type cheese

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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 the study was (i) to detect changes of dry matter, NaCl and twenty-two free amino acids contents, pH and levels of selected microorganisms in four layers of cheese (from edge to core) during ripening and storage period and (ii) to describe the changes of the above-mentioned parameters caused by early relocation of cheese from optimum ripening conditions to refrigeration temperatures. The number of mesophilic aerobic and facultative anaerobic bacteria and lactic acid bacteria differed significantly (P < 0.05) during the experiment dependent on the analysed layer and ripening/storage conditions. The free amino acid content differed significantly in individual analysed layers of cheese and also according to individual ripening/storage conditions. The highest content of free amino acids was found in samples stored at optimal ripening temperatures. Cheese hardness was also analysed and the lowest one was detected in samples ripened under optimal temperatures for the whole period. Early release of cheeses into storage rooms with lower temperature significantly affected properties of these products. The aim of the study was (i) to detect changes of dry matter, NaCl and twenty-two free amino acids contents, pH and levels of selected microorganisms in four layers of cheese (from edge to core) during ripening and storage period and (ii) to describe the changes of the above-mentioned parameters caused by early relocation of cheese from optimum ripening conditions to refrigeration temperatures. The number of mesophilic aerobic and facultative anaerobic bacteria and lactic acid bacteria differed significantly (P < 0.05) during the experiment dependent on the analysed layer and ripening/storage conditions. The free amino acid content differed significantly in individual analysed layers of cheese and also according to individual ripening/storage conditions. The highest content of free amino acids was found in samples stored at optimal ripening temperatures. Cheese hardness was also analysed and the lowest one was detected in samples ripened under optimal temperatures for the whole period. Early release of cheeses into storage rooms with lower temperature significantly affected properties of these products. (en)
Title	The effect of three different ripening/storage conditions on the distribution of selected parameters in individual parts of Dutch-type cheese The effect of three different ripening/storage conditions on the distribution of selected parameters in individual parts of Dutch-type cheese (en)
skos:prefLabel	The effect of three different ripening/storage conditions on the distribution of selected parameters in individual parts of Dutch-type cheese The effect of three different ripening/storage conditions on the distribution of selected parameters in individual parts of Dutch-type cheese (en)
skos:notation	RIV/70883521:28110/11:00000893!RIV12-MSM-28110___
http://linked.open...avai/riv/aktivita	S
http://linked.open...avai/riv/aktivity	S
http://linked.open...iv/cisloPeriodika	1
http://linked.open...vai/riv/dodaniDat	2012
http://linked.open...aciTvurceVysledku	Buňková, Leona Žaludek, Milan Weiserová, Eva Pachlová, Vendula 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	196539
http://linked.open...ai/riv/idVysledku	RIV/70883521:28110/11:00000893
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	ripening; hardness; free amino acids; Edam cheese (en)
http://linked.open.../riv/klicoveSlovo	hardness free amino acids ripening Edam cheese
http://linked.open...odStatuVydavatele	GB - Spojené království Velké Británie a Severního Irska
http://linked.open...ontrolniKodProRIV	[8E9988EEC5FC]
http://linked.open...i/riv/nazevZdroje	International Journal of Food Science and Technology
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	6 (xsd:int)
http://linked.open...cetTvurcuVysledku	7 (xsd:int)
http://linked.open...UplatneniVysledku	2011
http://linked.open...v/svazekPeriodika	46
http://linked.open...iv/tvurceVysledku	Buňka, František Buňková, Leona Kráčmar, Stanislav Budínský, Pavel Pachlová, Vendula Weiserová, Eva Žaludek, Milan
http://linked.open...ain/vavai/riv/wos	000285418200013
issn	0950-5423
number of pages	8 (xsd:int)
http://bibframe.org/vocab/doi	10.1111/j.1365-2621.2010.02460.x
http://localhost/t...ganizacniJednotka	28110

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