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Statements

Subject Item
n2:RIV%2F62157124%3A16270%2F13%3A43872259%21RIV14-MSM-16270___
rdf:type
n10:Vysledek skos:Concept
dcterms:description
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.
dcterms:title
Changes the selected parameters for Eidam 30 % in three seasons Changes the selected parameters for Eidam 30 % in three seasons
skos:prefLabel
Changes the selected parameters for Eidam 30 % in three seasons Changes the selected parameters for Eidam 30 % in three seasons
skos:notation
RIV/62157124:16270/13:43872259!RIV14-MSM-16270___
n10:predkladatel
n13:orjk%3A16270
n3:aktivita
n17:V
n3:aktivity
V
n3:dodaniDat
n20:2014
n3:domaciTvurceVysledku
n8:5362857 n8:6744869
n3:druhVysledku
n4:D
n3:duvernostUdaju
n16:S
n3:entitaPredkladatele
n11:predkladatel
n3:idSjednocenehoVysledku
64973
n3:idVysledku
RIV/62157124:16270/13:43872259
n3:jazykVysledku
n9:eng
n3:klicovaSlova
modified atmosphere; solid; water activity; Eidam cheese
n3:klicoveSlovo
n12:modified%20atmosphere n12:water%20activity n12:Eidam%20cheese n12:solid
n3:kontrolniKodProRIV
[2723A1CD2359]
n3:mistoKonaniAkce
Brno
n3:mistoVydani
Brno
n3:nazevZdroje
Sborník příspěvků XV. konference mladých vědeckých pracovníků s mezinárodní účastí
n3:obor
n21:GM
n3:pocetDomacichTvurcuVysledku
2
n3:pocetTvurcuVysledku
3
n3:rokUplatneniVysledku
n20:2013
n3:tvurceVysledku
Langová, Jitka Jovanovic, Danijela Vlášek, Václav
n3:typAkce
n7:EUR
n3:zahajeniAkce
2013-05-30+02:00
s:numberOfPages
3
n5:hasPublisher
Veterinární a farmaceutická univerzita Brno
n14:isbn
978-80-7305-650-6
n19:organizacniJednotka
16270