. "Veterin\u00E1rn\u00ED a farmaceutick\u00E1 univerzita Brno" . "Changes the selected parameters for Eidam 30 % in three seasons" . . . . . "modified atmosphere; solid; water activity; Eidam cheese"@en . "Brno" . . "Brno" . . . . "Changes the selected parameters for Eidam 30 % in three seasons"@en . . "978-80-7305-650-6" . "V" . "Sborn\u00EDk p\u0159\u00EDsp\u011Bvk\u016F XV. konference mlad\u00FDch v\u011Bdeck\u00FDch pracovn\u00EDk\u016F s mezin\u00E1rodn\u00ED \u00FA\u010Dast\u00ED" . . "[2723A1CD2359]" . "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." . "Langov\u00E1, Jitka" . . "Jovanovic, Danijela" . . . "2013-05-30+02:00"^^ . . "Vl\u00E1\u0161ek, V\u00E1clav" . "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 . "RIV/62157124:16270/13:43872259" . "3"^^ . "Changes the selected parameters for Eidam 30 % in three seasons"@en . "16270" . "2"^^ . "64973" . "Changes the selected parameters for Eidam 30 % in three seasons" . "RIV/62157124:16270/13:43872259!RIV14-MSM-16270___" . . . . "3"^^ .