Evaluation of quality measurement of Olomouc cake of cheese (Olomoucke tvaruzky) during ripening
2012
Strnadova, D., Mendelova Univ., Brno (Czech Republic). Ustav Technologie Potravin | Konecna, H., Mendelova Univ., Brno (Czech Republic). Ustav Technologie Potravin | Juzl, M., Mendelova Univ., Brno (Czech Republic). Ustav Technologie Potravin
The aim of this work was to evaluate changes in quality characteristics (dry matter and sodium chloride concentrations, acidity) of Olomouc curd cheese (Olomoucke tvaruzky) during different stages of ripening in spring and summer. The dry matter concentration ranged from 35 % to 39 %. The increase in dry matter level during production was evident, but in most cases the changes were not statistically significant. The average values of titratable acidity significantly decreased during the ripening process. They were 136.12 SH in spring and 106.64 SH in summer after shaping, and 65.06 SH in spring and 49.91 SH in summer at the end of ripening. An increase was observed for salt concentration but it was significant only in spring products (from 4.27 % to 6.94 %). The differences in quality of spring and summer products were not significant.
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