- MeSH
- kysané mléčné výrobky * analýza MeSH
- lidé MeSH
- nutriční hodnota MeSH
- Check Tag
- lidé MeSH
- Publikační typ
- práce podpořená grantem MeSH
- přehledy MeSH
- MeSH
- nutriční hodnota MeSH
- potravinářská technologie metody MeSH
- sýr mikrobiologie normy MeSH
- Publikační typ
- práce podpořená grantem MeSH
This study monitored the influence of milk samples temperature on the measuring accuracy of FT-NIR spectroscopy in milk content analysis. Reference methods were used to determine dry matter, fat, protein, and lactose content in cow's milk. Milk samples were measured in reflectance mode on an integrating sphere with the use of a compression cuvette and a transflectance cuvette, ensuring a beam trajectory length of h = 0.2 mm. The samples were measured at 18, 20, 22, 24, and 40°C, and analyses were performed at 100 scans at a resolution of 8 cm-1. The measurements were influenced by the temperatures of the samples during the evaluation of all analyzed constituents (P < 0.05). Our results confirmed that the accurate determination of milk constituents requires maintaining, during analysis, the temperature conditions of the samples and the conditions for which the spectrophotometer calibration was designed.
- Klíčová slova
- Ayran, Amasi, Skyr, Villi, Ymer,
- MeSH
- kumys MeSH
- kysané mléčné výrobky * zásobování a distribuce MeSH
- nutriční hodnota MeSH
- podmáslí MeSH
- Publikační typ
- práce podpořená grantem MeSH
- MeSH
- potravinářská technologie MeSH
- potravinářský průmysl MeSH
- syrovátka * MeSH
- Publikační typ
- práce podpořená grantem MeSH
Tato práce popisuje výrobu čerstvých sýrů a jejich ochucování netradiční metodou přídavku ochucovací složky do mléka již před sýřením. Použité ochucujících složky byly voleny tak, aby byly při výrobě snadno dostupné, přičemž v mnoha případech se jednalo o velmi netradiční chutě. Podle použité složky byly sýry rozděleny do kategorií naslano, nasladko a ovocné. Složky byly do mléka přidávány v poměrech 0,5–3 %. Vyrobené sýry byly po výrobě senzoricky hodnoceny na základě projevu použité ochucující složky sýra na jeho senzorické vlastnosti, přičemž nejlépe byly hodnoceny sýry s přídavkem grilovacího koření, jahodové šťávy a česneku s majoránkou, kdy tyto složky pozitivně ovlivňovali vůni, barvu a chuť. Ze sladkých sýrů byly velmi pozitivně hodnoceny sýry s přídavkem Granka a kakaa. U těchto sýrů byla ale negativním způsobem ovlivněna jejich konzistence. Nejhůře byl hodnocen sýr s přídavkem pomerančového džusu, jehož přídavek se neprojevil v žádné senzorické vlastnosti.
This paper describes the production of fresh cheese and its seasoning with the unconventional method of adding flavoring ingredients into the milk before renneting. Used flavoring ingredients were chosen so that they are readily available in the market network. The tastes were very unusual in many cases. According to the ingredients used have been categorized into salted cheeses, sweet cheeses and fruity cheeses. The ingredients were added to the milk in ratios of 0.5-3 %. Produced cheeses were sensorially evaluated based on influence of flavoring ingredients for the sensory properties and the best evaluation got the cheeses with the addition of grilling spices, strawberry juice and garlic with marjoram, when these ingredients positively influence the smell, color and taste. Sweet cheeses with addition of Granko and cocoa were very positively assessed. Their consistency was negatively affected by these ingredients. Cheese with the addition of orange juice got the worst assession, the addition is not reflected in any sensory properties.
This paper summarizes the application of FT-NIR spectroscopy to assess the whole range of food. It deals with the use of this technique for an evaluation of the basic chemical composition of food, as well as minor components found therein. An assessment of microbial processes, a detection of food adulteration and possibilities of FT-NIR spectroscopy for sensory evaluation of food are also discussed.
- MeSH
- blízká infračervená spektroskopie * MeSH
- kontrola potravin * MeSH
- Publikační typ
- práce podpořená grantem MeSH
This study investigated the ability of two methods to detect adulteration of goat cheeses via the addition of cow's milk, with a negligible effect on the raw materials. Cheeses were produced from a mixture of goat's and cow's milk and were then analyzed by Fourier transform near-IR (FT-NIR) spectroscopy and competitive ELISA. The cheese spectra were scanned in the spectroscope in reflectance mode on an integrating sphere at 80 scans and a resolution of 4 cm(-1). The spectra were evaluated via discriminant analysis, and a calibration was created via a partial least-squares algorithm to quantify the cow's milk admixture. A correlation coefficient of R = 0.999 was reached with a standard error of calibration of 0.0407. The results were statistically processed to a median value via a t-test. Adulteration detection by the ELISA method was performed using a commercial Milk Fraud/Bovine ELISA kit. It was found that the FT-NIR spectroscopy method is capable of detecting an admixture of cow's milk in goat cheese as small as 1%. The ELISA method did not return satisfactory results for the detection of adulteration with cow's milk.
- Klíčová slova
- výroba sýra,
- MeSH
- lidé MeSH
- potraviny * MeSH
- sýr * dějiny MeSH
- Check Tag
- lidé MeSH
