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Quality evaluation of white brined cheese stored in cans as affected by the storage temperature and time

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dc.title Quality evaluation of white brined cheese stored in cans as affected by the storage temperature and time en
dc.contributor.author Lazárková, Zuzana
dc.contributor.author Šopík, Tomáš
dc.contributor.author Talár, Jaroslav
dc.contributor.author Purevdorj, Khatantuul
dc.contributor.author Salek, Richardos-Nicolaos
dc.contributor.author Buňková, Leona
dc.contributor.author Černíková, Michaela
dc.contributor.author Novotný, Martin
dc.contributor.author Pachlová, Vendula
dc.contributor.author Němečková, Irena
dc.contributor.author Buňka, František
dc.relation.ispartof International Dairy Journal
dc.identifier.issn 9586-946 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2021
utb.relation.volume 121
dc.type article
dc.language.iso en
dc.publisher Elsevier Ltd
dc.identifier.doi 10.1016/j.idairyj.2021.105105
dc.relation.uri https://www.sciencedirect.com/science/article/pii/S0958694621001333
dc.description.abstract The microbiological, chemical, physical and organoleptic changes of white brined cheese stored under four different temperatures (−18; +6; +22 and + 40 °C) for a period of 6 months were evaluated. The samples were stable from microbiological point of view when stored up to +22 °C. The growth of microorganisms was significant after 1-month storage at +40 °C (P < 0.05). The dry matter, fat and protein contents increased and the pH-values decreased during 6-months storage (P < 0.05) and the rate was affected by the temperature used (P < 0.05). The ammonia content, TBARS-value (a marker of oxidation stability) and free amino acid content of white brined cheese significantly increased due to the prolonging of the storage time (P < 0.05) and elevating temperature (P < 0.05). The corrected stress and elongational viscosity increased (P < 0.05) with the extended storage time and higher temperature. © 2021 Elsevier Ltd en
utb.faculty Faculty of Technology
utb.faculty University Institute
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1010423
utb.identifier.scopus 2-s2.0-85109199510
utb.identifier.coden IDAJE
utb.source j-scopus
dc.date.accessioned 2021-07-15T07:41:00Z
dc.date.available 2021-07-15T07:41:00Z
utb.ou Department of Food Technology
utb.ou Department of Environmental Protection Engineering
utb.contributor.internalauthor Lazárková, Zuzana
utb.contributor.internalauthor Šopík, Tomáš
utb.contributor.internalauthor Purevdorj, Khatantuul
utb.contributor.internalauthor Salek, Richardos-Nicolaos
utb.contributor.internalauthor Buňková, Leona
utb.contributor.internalauthor Černíková, Michaela
utb.contributor.internalauthor Pachlová, Vendula
utb.contributor.internalauthor Buňka, František
utb.fulltext.affiliation Zuzana Lazárková a, Tomáš Šopík a, b, Jaroslav Talár c, Khatantuul Purevdorj d, Richardos Nikolaos Salek a, Leona Buňková d, Michaela Černíková a, Martin Novotný c, Vendula Pachlová a, Irena Němečková e, František Buňka b, c, * a Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, Nám. T.G. Masaryka 5555, Zlín, 76001, Czech Republic b University Institute, Tomas Bata University in Zlín, Nám. T.G. Masaryka 5555, Zlín, 76001, Czech Republic c Food Research Laboratory, Department of Logistics, Faculty of Military Leadership, University of Defence, Kounicova 65, 66210, Brno, Czech Republic d Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlín, Nám. T.G. Masaryka 5555, Zlín, 76001, Czech Republic e Dairy Research Institute, Ke Dvoru 12a, Prague, Czech Republic
utb.fulltext.dates Received 19 November 2020 Received in revised form 12 May 2021 Accepted 16 May 2021 Available online 21 May 2021
utb.fulltext.sponsorship The paper was written with the support of the project of long-term strategy of organisation development DZRO ROZVOLOG Development of Capabilities and Sustainability of Logistics Support (DZRO ROZVOLOG, 2016–2020), funded by the Ministry of Defence of the Czech Republic . This study was also kindly supported by the National Agency for Agriculture Research, project No. QK1710156 in the programme ZEMĚ.
utb.scopus.affiliation Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, Nám. T.G. Masaryka 5555, Zlín, 76001, Czech Republic; University Institute, Tomas Bata University in Zlín, Nám. T.G. Masaryka 5555, Zlín, 76001, Czech Republic; Food Research Laboratory, Department of Logistics, Faculty of Military Leadership, University of Defence, Kounicova 65, Brno, 66210, Czech Republic; Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlín, Nám. T.G. Masaryka 5555, Zlín, 76001, Czech Republic; Dairy Research Institute, Ke Dvoru 12a, Prague, Czech Republic
utb.fulltext.projects DZRO ROZVOLOG, 2016–2020
utb.fulltext.projects QK1710156
utb.fulltext.faculty Faculty of Technology
utb.fulltext.faculty University Institute
utb.fulltext.faculty Faculty of Technology
utb.fulltext.ou Department of Food Technology
utb.fulltext.ou Department of Environmental Protection Engineering
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