Results 11 to 20 of about 614 (161)
Influence of ripening of Edam cheese on texture properties
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2008 In this study were evaluated the Edam cheeses with fat content in dry matter 30% and 45% (w/w) produced using two different starter cultures YY and LL during 6 months of ripening.
Táňa Lužová +4 more
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Changes in rheological properties of Edam-type cheese during ripening
Agricultural and Food Science, 2017 Understanding the parameters affecting the rheological characteristics of cheese enables better regulation and monitoring of cheese consistency and the production of cheese with desired quality.
Ivi Jõudu +4 more
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Viscoelasticity of Edam cheese during its ripening
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2010 Series of the indentation of the ball (10 mm in diameter) by the constant speed into blocks of Edam cheese has been conducted. The indentation tests were performed at different speeds (1, 5, 10, 20 and 100 mm/min), and the corresponding force ...
Šárka Nedomová
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Changes in the force relaxation of Edam cheese during ripening
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2010 The present study was performed to determine the influence of fat content and ripening time on changes in the viscoelastic properties and, separately, in the viscous and elastic properties of Edam cheese, based namely on the results of a stress ...
Šárka Nedomová
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Analysis of degree maturation of edam cheese by FT Near Infrared Spectroscopy
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2008 This work deals with use of FT NIR spectroscopy to speedy analysis of maturation of edam cheese. Maturation of cheese was study with the measure of soluble nitrogen, tyrosine and tryptophane. This method can be able to make optimal making raw material to
Květoslava Šustová +1 more
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Revista Facultad Nacional de Agronomía Medellín, 2004 Para el queso Edam una caracterización físico-química y textural fue realizada. Los resultados indicaron que los parámetros texturales tales como la dureza, cohesividad, adhesividad y masticabilidad son dependientes del tiempo de maduración pero no la ...
Juan Felipe Osorio Tobón +2 more
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The changes of flavour and aroma active compounds content during production of Edam cheese
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2011 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
Eva Vítová +4 more
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QUALITY OF EDAM CHEESE WITH USING RENNIN-LIKE FUNGAL ENZYME [PDF]
Journal of Food and Dairy Sciences, 2005 Edam cheese was made from cow's milk. Rennin-like enzyme from Rhizomucor miehei a rennet substitute was used as milk clotting enzyme in manufactured of Edam cheese. The cheese results showed that, the breakdown of protein content(SNffN. NPNffN).
M. EI -Benaity, N. Abd-Rabou
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Fatty acid composition of Edam, Emmental and Gouda cheeses produced in Slovenia in autumn 1997
Acta Agriculturae Slovenica, 2000 The aim of our work was to determine fatty acid composition of three different types of cheeses - Edam, Gouda and Emmental, produced in Slovenia in autumn 1997. The analysed Edam and Gouda cheese was produced by three and Emmental cheese by two different
Mojca KOMAN RAJŠP, Vekoslava STIBILJ
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Dynamics of lactose changes during ripening of Edam cheese [PDF]
Potravinarstvo Slovak Journal of Food Sciences, 2017 The published data show that milk and dairy products are an important part of the diet in the European population and the population of North America, where they cover from 20 to 30% of protein, 15% of lipids and about 80% of calcium from food sources. The exclusion of milk and dairy products from human diet due to lactose intolerance (approximately 75%
Lenka Vorlová +5 more
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