Detail publikace

The changes of flavour during production of Edam cheese

VÍTOVÁ, E. DIVIŠOVÁ, R. BABÁK, L. ZEMANOVÁ, J. SKLENÁŘOVÁ, K.

Originální název

The changes of flavour during production of Edam cheese

Typ

článek v časopise - ostatní, Jost

Jazyk

angličtina

Originální abstrakt

This work deals with the problem of flavour of Edam cheeses, i.e. natural hard cheese with low heat curd. The cheese samples were produced in dairy MILTRA B, Ltd., Městečko Trnávka. A number of volatile substances contribute to flavour of cheese including alcohols, aldehydes, ketones, fatty acids, esters, lactones, terpenes etc. The development of these components during production was monitored in chosen Edam cheese (dry matter 50 %, fat in dry matter 30 %) using headspace-SPME-GC method. The samples were taken from cheesemilk up to technologically ripe cheese. In total 37 various organic compounds belonging to five chemical groups were identified in milk and cheese samples. Their total content increased during production. The first increase was observed after pressing and then especially in last part of ripening. The flavour and other organoleptic properties (appearance, texture) of Edam cheese samples were also sensorially evaluated during ripening. The five point ordinal scale and profile tests were used for evaluation. The sensory quality was improved during ripening, until the final marked flavour characteristic for these cheese types.

Klíčová slova

Edam cheese, flavour, aroma active compounds, GC, SPME, sensory analysis

Autoři

VÍTOVÁ, E.; DIVIŠOVÁ, R.; BABÁK, L.; ZEMANOVÁ, J.; SKLENÁŘOVÁ, K.

Rok RIV

2011

Vydáno

4. 3. 2011

Nakladatel

MZLU

Místo

Brno

ISSN

1211-8516

Periodikum

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis

Ročník

59

Číslo

1

Stát

Česká republika

Strany od

255

Strany do

261

Strany počet

7

BibTex

@article{BUT50375,
  author="Eva {Vítová} and Radka {Divišová} and Libor {Babák} and Jana {Zemanová} and Kateřina {Sůkalová}",
  title="The changes of flavour during production of Edam cheese",
  journal="Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis",
  year="2011",
  volume="59",
  number="1",
  pages="255--261",
  issn="1211-8516"
}