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Statements

Subject Item
n2:RIV%2F00216305%3A26310%2F11%3APU93863%21RIV12-MSM-26310___
rdf:type
skos:Concept n14:Vysledek
dcterms:description
Cheese analogues may be classified as cheese substitutes or imitations, which partly or wholly substitute or imitate cheese and in which milk fat, milk protein or both are partially or wholly replaced by non-milk-based components, principally of vegetable origin. Nowadays they are widely used in the food industry as an ingredient for prepared foods such as pizza, lasagne, cordon blue products etc. They are being used increasingly due to their cost-effectiveness, attributable to the simplicity of their manufacture, which is almost identical with the classic manufacturing of processed cheese, and to the replacement of selected milk ingredients by cheaper vegetable products. Ingredients such as rennet casein, vegetable oils or fats, salts, acids and flavourings are generally used in the manufacture of imitation cheese. However, replacement of milk fat by vegetable fats causes typical textural defects (especially worse melting properties) and insufficient flavour of the product. On the other hand, it cont Cheese analogues may be classified as cheese substitutes or imitations, which partly or wholly substitute or imitate cheese and in which milk fat, milk protein or both are partially or wholly replaced by non-milk-based components, principally of vegetable origin. Nowadays they are widely used in the food industry as an ingredient for prepared foods such as pizza, lasagne, cordon blue products etc. They are being used increasingly due to their cost-effectiveness, attributable to the simplicity of their manufacture, which is almost identical with the classic manufacturing of processed cheese, and to the replacement of selected milk ingredients by cheaper vegetable products. Ingredients such as rennet casein, vegetable oils or fats, salts, acids and flavourings are generally used in the manufacture of imitation cheese. However, replacement of milk fat by vegetable fats causes typical textural defects (especially worse melting properties) and insufficient flavour of the product. On the other hand, it cont
dcterms:title
Aroma active compounds in several types of processed cheese analogues. Aroma active compounds in several types of processed cheese analogues.
skos:prefLabel
Aroma active compounds in several types of processed cheese analogues. Aroma active compounds in several types of processed cheese analogues.
skos:notation
RIV/00216305:26310/11:PU93863!RIV12-MSM-26310___
n14:predkladatel
n15:orjk%3A26310
n3:aktivita
n17:Z n17:S
n3:aktivity
S, Z(MSM0021630501)
n3:dodaniDat
n9:2012
n3:domaciTvurceVysledku
n5:5622069 n5:7663617 n5:5960622 n5:8119686
n3:druhVysledku
n10:O
n3:duvernostUdaju
n16:S
n3:entitaPredkladatele
n18:predkladatel
n3:idSjednocenehoVysledku
187104
n3:idVysledku
RIV/00216305:26310/11:PU93863
n3:jazykVysledku
n7:eng
n3:klicovaSlova
cheese analogues, SPME, GC, flavour
n3:klicoveSlovo
n4:SPME n4:flavour n4:GC n4:cheese%20analogues
n3:kontrolniKodProRIV
[9B64354DD128]
n3:obor
n12:GM
n3:pocetDomacichTvurcuVysledku
4
n3:pocetTvurcuVysledku
4
n3:rokUplatneniVysledku
n9:2011
n3:tvurceVysledku
Divišová, Radka Loupancová, Blanka Sklenářová, Kateřina Vítová, Eva
n3:zamer
n6:MSM0021630501
n13:organizacniJednotka
26310