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The effect of three different ripening/storage conditions on the distribution of selected parameters in individual parts of Dutch-type cheese

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dc.title The effect of three different ripening/storage conditions on the distribution of selected parameters in individual parts of Dutch-type cheese en
dc.contributor.author Pachlová, Vendula
dc.contributor.author Buňka, František
dc.contributor.author Buňková, Leona
dc.contributor.author Weiserová, Eva
dc.contributor.author Budinský, Pavel
dc.contributor.author Žaludek, Milan
dc.contributor.author Kráčmar, Stanislav
dc.relation.ispartof International Journal of Food Science and Technology
dc.identifier.issn 0950-5423 OCLC, Ulrich, Sherpa/RoMEO, JCR
dc.date.issued 2011-01
utb.relation.volume 46
utb.relation.issue 1
dc.citation.spage 101
dc.citation.epage 108
dc.type article
dc.language.iso en
dc.publisher Wiley-Blackwell Publishing, Inc en
dc.identifier.doi 10.1111/j.1365-2621.2010.02460.x
dc.relation.uri http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2010.02460.x/abstract
dc.subject Edam cheese en
dc.subject free amino acids en
dc.subject hardness en
dc.subject ripening en
dc.description.abstract P>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. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1002157
utb.identifier.rivid RIV/70883521:28110/11:00000893!RIV12-MSM-28110___
utb.identifier.obdid 43865033
utb.identifier.scopus 2-s2.0-78650249405
utb.identifier.wok 000285418200013
utb.source j-wok
dc.date.accessioned 2011-08-16T15:06:35Z
dc.date.available 2011-08-16T15:06:35Z
utb.contributor.internalauthor Pachlová, Vendula
utb.contributor.internalauthor Buňka, František
utb.contributor.internalauthor Buňková, Leona
utb.contributor.internalauthor Weiserová, Eva
utb.contributor.internalauthor Budinský, Pavel
utb.contributor.internalauthor Žaludek, Milan
utb.contributor.internalauthor Kráčmar, Stanislav
utb.fulltext.affiliation Vendula Pachlová, 1 František Buňka,2 * Leona Buňková, 3 Eva Weiserová, 3 Pavel Budinský, 1 Milan Žaludek 4 & Stanislav Kráčmar 1 1 Department of Biochemistry and Food Analysis, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 275, Zlín, Czech Republic 2 Department of Food Technology and Microbiology, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 275, Zlín, Czech Republic 3 Department of Fats, Tensides and Cosmetics Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 275, Zlín, Czech Republic 4 Department of Production Engineering, Tomas Bata University in Zlín, nám. T. G. Masaryka 275, Zlín, Czech Republic *Correspondent: Fax: +00420 577 210 172; e-mail: bunka@ft.utb.cz
utb.fulltext.dates Received 15 May 2010; Accepted in revised form 13 September 2010
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utb.fulltext.sponsorship This study was supported by projects of the internal grant of Tomas Bata University in Zlín No. IGA⁄9⁄FT⁄10⁄D funded from the resources for specific university research.
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