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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)
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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)
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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)
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skos:notation
| - RIV/70883521:28110/10:63509381!RIV11-MSM-28110___
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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/70883521:28110/10:63509381
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http://linked.open...riv/jazykVysledku
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http://linked.open.../riv/klicovaSlova
| - Processed cheese; sterilizing modes; lysine; bio-available lysine; ammonia; sensory properties (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 Sciences
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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...UplatneniVysledku
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http://linked.open...v/svazekPeriodika
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http://linked.open...iv/tvurceVysledku
| - Buňka, František
- Buňková, Leona
- Hrabě, Jan
- Kráčmar, Stanislav
- Valášek, Pavel
- Lazárková, Zuzana
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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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