Detail publikačního výsledku

Chemical and biochemical processes during ripening of cheeses

VÍTOVÁ, E.

Originální název

Chemical and biochemical processes during ripening of cheeses

Anglický název

Chemical and biochemical processes during ripening of cheeses

Druh

Stať ve sborníku v databázi WoS či Scopus

Originální abstrakt

During process of cheeses ripening all major components of milk e.g. lipids, proteins and lactose are changed. Cheeses acquires its characteristic aroma, flavour and texture. The flavours of different cheeses result from the use of different microbial starter cultures, varying incubation times and conditions, and the inclusion or omission of secondary microbial species late in the fermentation process.

Anglický abstrakt

During process of cheeses ripening all major components of milk e.g. lipids, proteins and lactose are changed. Cheeses acquires its characteristic aroma, flavour and texture. The flavours of different cheeses result from the use of different microbial starter cultures, varying incubation times and conditions, and the inclusion or omission of secondary microbial species late in the fermentation process.

Klíčová slova v angličtině

cheese, ripening

Autoři

VÍTOVÁ, E.

Vydáno

01.09.1999

Nakladatel

Brno University of Technology, Faculty of Chemistry

Místo

Brno

Kniha

Chemistry and Life

Strany od

100

Strany počet

1

BibTex

@inproceedings{BUT3312,
  author="Eva {Vítová}",
  title="Chemical and biochemical processes during ripening of cheeses",
  booktitle="Chemistry and Life",
  year="1999",
  pages="1",
  publisher="Brno University of Technology, Faculty of Chemistry",
  address="Brno"
}