| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541162 | Food Chemistry | 2012 | 9 Pages |
Abstract
⺠The aim was to compare properties of the Dutch-type cheese ripening at 10 °C and 16 °C. ⺠The increase of temperature by 6 °C can reduce the ripening time in cellars to a half. ⺠The highest contents of free amino acids were observed in the cores of all slices of cheeses. ⺠The acceleration caused higher production of biogenic amines which represents a risk for consumer.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Vendula Pachlová, FrantiÅ¡ek BuÅka, Radka Flasarová, Petra Válková, Leona BuÅková,