Evaluation of quality measurement of Olomouc cake of cheese (Olomoucké tvarůžky) during ripening
Olomouc cake of cheese (Olomoucké tvarůžky) is smear-ripened cheese, which is produced from sour industrial curd. Brevibacterium linens, which are added during the production process, are reproducing and make gold-yellow smear cover. The aim of this work was to assess the chemical analysis of the qu...
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| Format: | Article |
| Language: | English |
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Mendel University Press
2012-01-01
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| Series: | Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis |
| Subjects: | |
| Online Access: | https://acta.mendelu.cz/60/5/0205/ |
| _version_ | 1828220343038246912 |
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| author | Daniela Strnadová Hana Konečná Miroslav Jůzl |
| author_facet | Daniela Strnadová Hana Konečná Miroslav Jůzl |
| author_sort | Daniela Strnadová |
| collection | DOAJ |
| description | Olomouc cake of cheese (Olomoucké tvarůžky) is smear-ripened cheese, which is produced from sour industrial curd. Brevibacterium linens, which are added during the production process, are reproducing and make gold-yellow smear cover. The aim of this work was to assess the chemical analysis of the quality of Olomouc cake of cheese. Changes in chemical composition were evaluated during different stages of production and at the same time it was detected whether changes in chemical composition during the manufacturing process are same in spring as well as in summer, without statistically significant differences. Dry matter of Olomouc cake of cheese was ranged from 35 % to 39 %. The increase of dry matter during production is evident, but these changes were in the most cases not statistically signifiant (P > 0.05). The value of titratable acidity of the cheese considerably changes during the manufacturing process, it has a decreasing tendency. Titratable acidity of cheese after shaping was 106.64 (136.12) SH and at the end of life it was 49.91 (65.06) SH. These changes were very highly statistically significant (P 0.05) in cheese from summer period. Content of salt is increased from 5.30 % to 5.98 %, respectively 6.10 %. In spring period the oposite changes in most cases occured (P 0.05). |
| first_indexed | 2024-04-12T16:25:49Z |
| format | Article |
| id | doaj.art-89f517bfa4854ba19212baf53b5b2875 |
| institution | Directory Open Access Journal |
| issn | 1211-8516 2464-8310 |
| language | English |
| last_indexed | 2024-04-12T16:25:49Z |
| publishDate | 2012-01-01 |
| publisher | Mendel University Press |
| record_format | Article |
| series | Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis |
| spelling | doaj.art-89f517bfa4854ba19212baf53b5b28752022-12-22T03:25:23ZengMendel University PressActa Universitatis Agriculturae et Silviculturae Mendelianae Brunensis1211-85162464-83102012-01-0160520521010.11118/actaun201260050205Evaluation of quality measurement of Olomouc cake of cheese (Olomoucké tvarůžky) during ripeningDaniela Strnadová0Hana Konečná1Miroslav Jůzl2Ústav technologie potravin, Mendelova univerzita v Brně, Zemědělská 1, 613 00 Brno, Česká republikaÚstav technologie potravin, Mendelova univerzita v Brně, Zemědělská 1, 613 00 Brno, Česká republikaÚstav technologie potravin, Mendelova univerzita v Brně, Zemědělská 1, 613 00 Brno, Česká republikaOlomouc cake of cheese (Olomoucké tvarůžky) is smear-ripened cheese, which is produced from sour industrial curd. Brevibacterium linens, which are added during the production process, are reproducing and make gold-yellow smear cover. The aim of this work was to assess the chemical analysis of the quality of Olomouc cake of cheese. Changes in chemical composition were evaluated during different stages of production and at the same time it was detected whether changes in chemical composition during the manufacturing process are same in spring as well as in summer, without statistically significant differences. Dry matter of Olomouc cake of cheese was ranged from 35 % to 39 %. The increase of dry matter during production is evident, but these changes were in the most cases not statistically signifiant (P > 0.05). The value of titratable acidity of the cheese considerably changes during the manufacturing process, it has a decreasing tendency. Titratable acidity of cheese after shaping was 106.64 (136.12) SH and at the end of life it was 49.91 (65.06) SH. These changes were very highly statistically significant (P 0.05) in cheese from summer period. Content of salt is increased from 5.30 % to 5.98 %, respectively 6.10 %. In spring period the oposite changes in most cases occured (P 0.05).https://acta.mendelu.cz/60/5/0205/ripeningsmear-ripened cheeseproduction |
| spellingShingle | Daniela Strnadová Hana Konečná Miroslav Jůzl Evaluation of quality measurement of Olomouc cake of cheese (Olomoucké tvarůžky) during ripening Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis ripening smear-ripened cheese production |
| title | Evaluation of quality measurement of Olomouc cake of cheese (Olomoucké tvarůžky) during ripening |
| title_full | Evaluation of quality measurement of Olomouc cake of cheese (Olomoucké tvarůžky) during ripening |
| title_fullStr | Evaluation of quality measurement of Olomouc cake of cheese (Olomoucké tvarůžky) during ripening |
| title_full_unstemmed | Evaluation of quality measurement of Olomouc cake of cheese (Olomoucké tvarůžky) during ripening |
| title_short | Evaluation of quality measurement of Olomouc cake of cheese (Olomoucké tvarůžky) during ripening |
| title_sort | evaluation of quality measurement of olomouc cake of cheese olomoucke tvaruzky during ripening |
| topic | ripening smear-ripened cheese production |
| url | https://acta.mendelu.cz/60/5/0205/ |
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