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  • The aim of the study was to compare selected parameters of the standard type of Edam cheese in three seasons after purchasing and storage. Storage was carried out in three atmospheres and a common gas CO2 and N2 gas. The products were standardized selling point and permanent supplier. For samples was measured by water activity, dry matter and sensory changes. The results show highest content of dry matter in the autumn months 57.89 % and lowest in the spring months 49.93 %. Solids changed during storage with increasing tendency. Water activity is highest in the spring months 0.97 and lowest in summer months 0.95. During storage there is a gradual decrease it. In the free atmosphere, the most stable samples sold in the summer, in the atmosphere with carbon dioxide samples are stable also in the summer and in the atmosphere with nitrogen atmosphere are stable samples autumn. From a sensory point of view from the beginning like cheese. After 12 daily monitoring, most samples appeared mycoses, except the summer samples where mycoses occur until after 15 days.
  • The aim of the study was to compare selected parameters of the standard type of Edam cheese in three seasons after purchasing and storage. Storage was carried out in three atmospheres and a common gas CO2 and N2 gas. The products were standardized selling point and permanent supplier. For samples was measured by water activity, dry matter and sensory changes. The results show highest content of dry matter in the autumn months 57.89 % and lowest in the spring months 49.93 %. Solids changed during storage with increasing tendency. Water activity is highest in the spring months 0.97 and lowest in summer months 0.95. During storage there is a gradual decrease it. In the free atmosphere, the most stable samples sold in the summer, in the atmosphere with carbon dioxide samples are stable also in the summer and in the atmosphere with nitrogen atmosphere are stable samples autumn. From a sensory point of view from the beginning like cheese. After 12 daily monitoring, most samples appeared mycoses, except the summer samples where mycoses occur until after 15 days. (en)
Title
  • Changes the selected parameters for Eidam 30 % in three seasons
  • Changes the selected parameters for Eidam 30 % in three seasons (en)
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  • Changes the selected parameters for Eidam 30 % in three seasons
  • Changes the selected parameters for Eidam 30 % in three seasons (en)
skos:notation
  • RIV/62157124:16270/13:43872259!RIV14-MSM-16270___
http://linked.open...avai/predkladatel
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • V
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
  • 64973
http://linked.open...ai/riv/idVysledku
  • RIV/62157124:16270/13:43872259
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • modified atmosphere; solid; water activity; Eidam cheese (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...ontrolniKodProRIV
  • [2723A1CD2359]
http://linked.open...v/mistoKonaniAkce
  • Brno
http://linked.open...i/riv/mistoVydani
  • Brno
http://linked.open...i/riv/nazevZdroje
  • Sborník příspěvků XV. konference mladých vědeckých pracovníků s mezinárodní účastí
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...UplatneniVysledku
http://linked.open...iv/tvurceVysledku
  • Vlášek, Václav
  • Langová, Jitka
  • Jovanovic, Danijela
http://linked.open...vavai/riv/typAkce
http://linked.open.../riv/zahajeniAkce
number of pages
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  • Veterinární a farmaceutická univerzita Brno
https://schema.org/isbn
  • 978-80-7305-650-6
http://localhost/t...ganizacniJednotka
  • 16270
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