"Proteolysis, free amino acid, cheese, ripening."@en . . "RIV/70883521:28110/14:43872775!RIV15-MSM-28110___" . . . "Proteolysis during Manufacture and Ripening/Storing of"@en . "28110" . "Bu\u0148ka, Franti\u0161ek" . "Proteolysis during Manufacture and Ripening/Storing of" . "3"^^ . . . "I" . . . . . "RIV/70883521:28110/14:43872775" . . "3"^^ . "Proteolysis during Manufacture and Ripening/Storing of" . . "[CEC00E5C190B]" . . . . . "Proteolysis during Manufacture and Ripening/Storing of"@en . "Bu\u0148kov\u00E1, Leona" . . "Twenty-two free amino acid (FAA) concentrations were observed during manufacture (1st, 3rd and 7th days of production) and ripening period (42 days storing at 8\u00B0C) of %22Olomouck\u00E9 tvar\u016F\u017Eky%22 (PGI, smear acid cheese). Sensory attributes were also analysed during ripening period. The free amino acids were determined by means of ion-exchange chromatography. The development of the individual FAA content positively correlated with the ripening period (r = 0,7734-0,9229+ P<0,01). The results gave information about the development precursors (FAA) of typically sensory active compound in %22Olomouck\u00E9 tvar\u016F\u017Eky%22 (PGI) during its production and especially ripening. In conclusion, we found that free amino acid concentration as finally products of proteolysis are positive with improved flavour."@en . "Twenty-two free amino acid (FAA) concentrations were observed during manufacture (1st, 3rd and 7th days of production) and ripening period (42 days storing at 8\u00B0C) of %22Olomouck\u00E9 tvar\u016F\u017Eky%22 (PGI, smear acid cheese). Sensory attributes were also analysed during ripening period. The free amino acids were determined by means of ion-exchange chromatography. The development of the individual FAA content positively correlated with the ripening period (r = 0,7734-0,9229+ P<0,01). The results gave information about the development precursors (FAA) of typically sensory active compound in %22Olomouck\u00E9 tvar\u016F\u017Eky%22 (PGI) during its production and especially ripening. In conclusion, we found that free amino acid concentration as finally products of proteolysis are positive with improved flavour." . "40480" . "Pachlov\u00E1, Vendula" . .