标题：ZMĚNY VYBRANÝCH JAKOSTNÍCH PARAMETRŮ U PŘÍRODNÍCH SÝRŮ V PRŮBĚHU PŮLROČNÍHO ZRÁNÍ/SKLADOVÁNÍ ZA RŮZNÝCH TEPLOTCHANGES OF SELECTED CHARACTERISTICS OF NATURAL CHEESE UNDER DIFFERENTCONDITION DURING HALF-YEARLY RIPENING/STORAGE
期刊名称：Potravinarstvo : Scientific Journal for Food Industry
印刷版ISSN：1338-0230
电子版ISSN：1337-0960
出版年度：2010
卷号：4
页码：217-223
出版社：Association HACCP Consulting
摘要：The effect of ripening conditions on changes of texture, dry matter and NaCl content depending on storage temperature was investigated. Samples of cheese were stored at 10 °C. After 23 days at 10 °C the first part of cheese were removed from refrigerator and stored at 4 °C. After 38 days the second part of cheese was also removed from fridge. The last part of cheese was left for ripening for whole six moths in cellar (at 10 °C). All cheese samples were evaluated for 175 days. The effect of storage temperature on texture was evident. Analysis of samples stored at lower temperature was analyzed as harder. Dry matter and NaCl were evaluated in four layers of the cheese sample. After a month, the NaCl and dry matter content were similar in all parts of cheese; there were only one exception – the dry matter content in the edge were higher in comparison with the rest of the cheese. Different storage conditions did not dry matter and NaCl content in individual parts of cheese.s.
关键词：nature cheese; texture; conditions of ripening>
