English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

STRNADOVA, D., KONECNA, H., JŮZL, M.: Evaluation of quality measurement of Olomouc cake of cheese (Olomoucke tvarůžky) during ripening. Acta univ. agric. et silvic. Mendel. Brun., 2012, LX, No. 5, pp. 205– 210 Olomouc cake of cheese (Olomoucke 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 diff erent 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 signifi cant diff erences. 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 signifi ant (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 a er 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 signifi cant (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 < 0.001), it is increased from 4.27 % to 6.20 %, respectively 6.94 %. When the chemical composition of the cheese in spring and in summer period is compared, there are no signifi cant

Evaluation of quality measurement of Olomouc cake of cheese (Olomoucké tvarůžky) during ripening