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Statements

Subject Item
n2:RIV%2F70883521%3A28110%2F11%3A00000893%21RIV12-MSM-28110___
rdf:type
n17:Vysledek skos:Concept
dcterms:description
The aim of the study was (i) to detect changes of dry matter, NaCl and twenty-two free amino acids contents, pH and levels of selected microorganisms in four layers of cheese (from edge to core) during ripening and storage period and (ii) to describe the changes of the above-mentioned parameters caused by early relocation of cheese from optimum ripening conditions to refrigeration temperatures. The number of mesophilic aerobic and facultative anaerobic bacteria and lactic acid bacteria differed significantly (P < 0.05) during the experiment dependent on the analysed layer and ripening/storage conditions. The free amino acid content differed significantly in individual analysed layers of cheese and also according to individual ripening/storage conditions. The highest content of free amino acids was found in samples stored at optimal ripening temperatures. Cheese hardness was also analysed and the lowest one was detected in samples ripened under optimal temperatures for the whole period. Early release of cheeses into storage rooms with lower temperature significantly affected properties of these products. The aim of the study was (i) to detect changes of dry matter, NaCl and twenty-two free amino acids contents, pH and levels of selected microorganisms in four layers of cheese (from edge to core) during ripening and storage period and (ii) to describe the changes of the above-mentioned parameters caused by early relocation of cheese from optimum ripening conditions to refrigeration temperatures. The number of mesophilic aerobic and facultative anaerobic bacteria and lactic acid bacteria differed significantly (P < 0.05) during the experiment dependent on the analysed layer and ripening/storage conditions. The free amino acid content differed significantly in individual analysed layers of cheese and also according to individual ripening/storage conditions. The highest content of free amino acids was found in samples stored at optimal ripening temperatures. Cheese hardness was also analysed and the lowest one was detected in samples ripened under optimal temperatures for the whole period. Early release of cheeses into storage rooms with lower temperature significantly affected properties of these products.
dcterms:title
The effect of three different ripening/storage conditions on the distribution of selected parameters in individual parts of Dutch-type cheese The effect of three different ripening/storage conditions on the distribution of selected parameters in individual parts of Dutch-type cheese
skos:prefLabel
The effect of three different ripening/storage conditions on the distribution of selected parameters in individual parts of Dutch-type cheese The effect of three different ripening/storage conditions on the distribution of selected parameters in individual parts of Dutch-type cheese
skos:notation
RIV/70883521:28110/11:00000893!RIV12-MSM-28110___
n17:predkladatel
n19:orjk%3A28110
n3:aktivita
n14:S
n3:aktivity
S
n3:cisloPeriodika
1
n3:dodaniDat
n5:2012
n3:domaciTvurceVysledku
n8:6731007 n8:8142815 n8:3090604 n8:7823746 n8:8264945 n8:9648852
n3:druhVysledku
n15:J
n3:duvernostUdaju
n18:S
n3:entitaPredkladatele
n7:predkladatel
n3:idSjednocenehoVysledku
196539
n3:idVysledku
RIV/70883521:28110/11:00000893
n3:jazykVysledku
n11:eng
n3:klicovaSlova
ripening; hardness; free amino acids; Edam cheese
n3:klicoveSlovo
n4:hardness n4:ripening n4:Edam%20cheese n4:free%20amino%20acids
n3:kodStatuVydavatele
GB - Spojené království Velké Británie a Severního Irska
n3:kontrolniKodProRIV
[8E9988EEC5FC]
n3:nazevZdroje
International Journal of Food Science and Technology
n3:obor
n9:GM
n3:pocetDomacichTvurcuVysledku
6
n3:pocetTvurcuVysledku
7
n3:rokUplatneniVysledku
n5:2011
n3:svazekPeriodika
46
n3:tvurceVysledku
Pachlová, Vendula Žaludek, Milan Weiserová, Eva Buňka, František Kráčmar, Stanislav Buňková, Leona Budínský, Pavel
n3:wos
000285418200013
s:issn
0950-5423
s:numberOfPages
8
n12:doi
10.1111/j.1365-2621.2010.02460.x
n16:organizacniJednotka
28110