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The effect of elevated temperature on ripening of Dutch type cheese

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dc.title The effect of elevated temperature on ripening of Dutch type cheese en
dc.contributor.author Pachlová, Vendula
dc.contributor.author Buňka, František
dc.contributor.author Flasarová, Radka
dc.contributor.author Válková, Petra
dc.contributor.author Buňková, Leona
dc.relation.ispartof Food Chemistry
dc.identifier.issn 0308-8146 OCLC, Ulrich, Sherpa/RoMEO, JCR
dc.date.issued 2012
utb.relation.volume 132
utb.relation.issue 4
dc.citation.spage 1846
dc.citation.epage 1854
dc.type article
dc.language.iso en
dc.publisher Elsevier Science, Ltd. en
dc.identifier.doi 10.1016/j.foodchem.2011.12.017
dc.relation.uri https://www.sciencedirect.com/science/article/pii/S0308814611017729
dc.subject Dutch-type cheese en
dc.subject Accelerated ripening en
dc.subject Free amino acids en
dc.subject Biogenic amines en
dc.subject Hardness en
dc.description.abstract The aim of this study was to explore the effect of elevated temperature (16 degrees C) on ripening of Dutch-type cheese. Three slices of each cheese block were further divided into three layers. The processes in the control samples of cheese ripening at 10 degrees C were also monitored. The contents of free amino acids in accelerated cheese were two times higher than were those in control samples. The highest contents of free amino acids were observed in the cores of all slices of cheeses ripening at both temperatures. The contents of tyramine, in layers of the studied slices, reached almost 500 mg kg(-1) during 56 days of the experiment. The contents of biogenic amines in the edges grew even higher. Accelerated cheese showed faster equalisation of hardness than did control samples. The increase of temperature by 6 degrees C can reduce the ripening time in cellars by approximately one half. (C) 2011 Elsevier Ltd. All rights reserved. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1002771
utb.identifier.rivid RIV/70883521:28110/12:43868130!RIV13-MSM-28110___
utb.identifier.obdid 43868223
utb.identifier.scopus 2-s2.0-84857052559
utb.identifier.wok 000301513100032
utb.source j-wok
dc.date.accessioned 2012-04-12T07:46:46Z
dc.date.available 2012-04-12T07:46:46Z
utb.contributor.internalauthor Pachlová, Vendula
utb.contributor.internalauthor Buňka, František
utb.contributor.internalauthor Flasarová, Radka
utb.contributor.internalauthor Válková, Petra
utb.contributor.internalauthor Buňková, Leona
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