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dc.contributor.authorPytel, Roman
dc.contributor.authorNedomová, Šárka
dc.contributor.authorKumbár, Vojtěch
dc.contributor.authorKilián, Libor
dc.date.accessioned2022-03-08T01:02:18Z
dc.date.available2022-03-08T01:02:18Z
dc.date.issued2017
dc.identifier.issn1338-0230 Sherpa/RoMEO, JCR
dc.identifier.urihttps://repozitar.mendelu.cz/xmlui/handle/20.500.12698/1498
dc.description.abstractThe aim of this work was measurement of the curd firmness prepared by different volume of rennet solution and comparison of differences of curd firmness between these volumes. Further, it was observed the influence of different volumes of rennet up to thevolume of whey release, curd firmness, dry matter of curd and dry matter of whey. The composition of milk was determined according ISO and Czech state standard. Dry matter content (%) was determined by gravimetry, in drying oven at 102 oC to constant weight (ISO 6731:2010), the protein content (%) by Kjeldahl's method (EN ISO 8968-1:2002), content of fat (%) by Gerber's acidobutyrometric method (ISO 2446:2008), content of lactose by polarimetry, titratable acidity by titration Soxhlet-Henkel method, pH and calcium content in milk (g.L-1) was determined by complexometric titration with flueroxone as an indicator according to Czech state standart No 57 0530. For coagulation was used microbial rennet CHY-MAXRM 200. There were measured: curd firmness, rennet coagulation time, curd quality, volume of released whey, weight of curd, dry matter of curd and dry matter of whey. Different volumes of rennet solution had influence on curd firmness. Curd firmness (volume of rennet solution) had no significant influence on curd quality (five grade scale). Curd firmness had influence on volume of whey release (mL) out of the curd. With the increasing curd firmness s increased the volume of whey released from the curd. The volume of rennet solution had an influence on weight of curd. Curd dry matter raised with higher volume of rennet solution. Volume of added rennet solution had no statistically significant effect on the change of whey dry matter.en
dc.format368-372
dc.publisherZdruzenie HACCP Consulting
dc.relation.ispartofPotravinárstvo
dc.relation.urihttps://dx.doi.org/10.5219/742
dc.rightsCC BY 3.0
dc.rights.urihttps://creativecommons.org/licenses/by/3.0/
dc.subjectmilken
dc.subjectcurd firmnessen
dc.subjectvolume of renneten
dc.subjectmicrobial renneten
dc.titleQuality parameters of curden
dc.typeJ_ČLÁNEK
dc.date.updated2022-03-08T01:02:18Z
dc.description.versionOA
local.identifier.doi10.5219/742
local.identifier.scopus2-s2.0-85023179642
local.number1
local.volume11
local.identifier.obd43912834
local.identifier.e-issn1337-0960
dc.project.IDAF - IGA - 2017 - tym006
dc.project.IDVliv aditiv na reologické chování potravin a surovin určených k jejich výrobě
dc.identifier.orcidPytel, Roman 0000-0001-6500-1918
dc.identifier.orcidNedomová, Šárka 0000-0001-8840-7849
dc.identifier.orcidKumbár, Vojtěch 0000-0003-3987-4613
local.contributor.affiliationAF


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Zobrazit minimální záznam

CC BY 3.0
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