Publication result detail

Influence of starter culture on volatile compounds in "Moravský bochník" cheese

SÝKORA, M.; VÍTOVÁ, E.

Original Title

Influence of starter culture on volatile compounds in "Moravský bochník" cheese

English Title

Influence of starter culture on volatile compounds in "Moravský bochník" cheese

Type

Abstract

Original Abstract

"Moravský bochník" is natural Swiss type cheese if Czech origin. Its producing technology, as well as the sensory properties, are very similar to classical emmental cheese. The main differences are in ripening conditions and starter cultures used.

English abstract

"Moravský bochník" is natural Swiss type cheese if Czech origin. Its producing technology, as well as the sensory properties, are very similar to classical emmental cheese. The main differences are in ripening conditions and starter cultures used.

Keywords

gas chromatohraphy, mass specroscopy, swiss type cheese, SPME

Key words in English

gas chromatohraphy, mass specroscopy, swiss type cheese, SPME

Authors

SÝKORA, M.; VÍTOVÁ, E.

Released

17.09.2019

Book

soubor abstraktů

Pages from

66

Pages to

66

Pages count

108

BibTex

@misc{BUT159065,
  author="Michal {Sýkora} and Eva {Vítová}",
  title="Influence of starter culture on volatile compounds in {"}Moravský bochník{"} cheese",
  booktitle="soubor abstraktů",
  year="2019",
  pages="66--66",
  note="Abstract"
}