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  • Acid curd smeared cheese was ripened for 35 days and the ripening time was assessed as a main factor of development of the colour and the texture of cheese. Analysis of variance at 5% significance level showed that both colour and texture were influenced by the ripening time. The texture improved at the end of shelf life of the cheese, measured by hardness. The most valuable parameter of colour was the lightness. The hue considerably changed and was unified in matured cheese. There was interesting significant positive correlation between hardness and lightness.
  • Acid curd smeared cheese was ripened for 35 days and the ripening time was assessed as a main factor of development of the colour and the texture of cheese. Analysis of variance at 5% significance level showed that both colour and texture were influenced by the ripening time. The texture improved at the end of shelf life of the cheese, measured by hardness. The most valuable parameter of colour was the lightness. The hue considerably changed and was unified in matured cheese. There was interesting significant positive correlation between hardness and lightness. (en)
Title
  • Relation of instrumental characteristics of acid smeared cheeses to ripening time
  • Relation of instrumental characteristics of acid smeared cheeses to ripening time (en)
skos:prefLabel
  • Relation of instrumental characteristics of acid smeared cheeses to ripening time
  • Relation of instrumental characteristics of acid smeared cheeses to ripening time (en)
skos:notation
  • RIV/62156489:43110/11:00171005!RIV12-MSM-43110___
http://linked.open...avai/predkladatel
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • S
http://linked.open...iv/cisloPeriodika
  • 2/2011
http://linked.open...vai/riv/dodaniDat
http://linked.open...aciTvurceVysledku
http://linked.open.../riv/druhVysledku
http://linked.open...iv/duvernostUdaju
http://linked.open...titaPredkladatele
http://linked.open...dnocenehoVysledku
  • 226382
http://linked.open...ai/riv/idVysledku
  • RIV/62156489:43110/11:00171005
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • instrumental characteristics; ANOVA; cheese (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...odStatuVydavatele
  • SK - Slovenská republika
http://linked.open...ontrolniKodProRIV
  • [AD390E48259D]
http://linked.open...i/riv/nazevZdroje
  • Forum Statisticum Slovacum
http://linked.open...in/vavai/riv/obor
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http://linked.open...UplatneniVysledku
http://linked.open...v/svazekPeriodika
  • 7
http://linked.open...iv/tvurceVysledku
  • Bubeníčková, Aneta
  • Hampel, David
  • Hanzelková, Šárka
issn
  • 1336-7420
number of pages
http://localhost/t...ganizacniJednotka
  • 43110
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