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Zichova M.,Ustav Chemie Potravin A Biotechnologii | Stratilova E.,Chemicky Ustav | Rosenberg M.,Slovak University of Technology in Bratislava | Omelkova J.,Ustav Chemie Potravin A Biotechnologii
Chemicke Listy | Year: 2015

A cellulolytic complex was immobilized on poly-(ethylene terephthalate) (PET) carrier Sorsilen, polyacrylamide carrier Eupergit C and a newly developed carrier from crushed PET bottles. The properties of immobilized enzymes such as pH and temperature optima, thermal stability, storage and operational stability, enzyme kinetics and the mode of action of immobilized enzymes were determined. The results showed that the carrier from crushed PET bottles and Eupergit C seem to be suitable for immobilization of this enzyme complex since both have relatively good operational, storage and thermal stability, and do not change the mode of action of the enzyme complex. The carrier from waste PET bottles is also inexpensive; so the immobilized preparation could be suitable for industrial use. © 2015, Libertas Academica Ltd. All rights reserved. Source


Vitova E.,Ustav Chemie Potravin A Biotechnologii | Mokanova R.,Ustav Chemie Potravin A Biotechnologii | Babak L.,Ustav Chemie Potravin A Biotechnologii | Zemanova J.,Ustav Chemie Potravin A Biotechnologii | Sklenarova K.,Ustav Chemie Potravin A Biotechnologii
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis | Year: 2011

This work deals with the problem of flavour of Edam cheeses, i.e. natural hard cheese with low heat curd. The cheese samples were produced in dairy MILTRA B, Ltd., Městečko Trnávka. A number of volatile substances contribute to flavour of cheese including alcohols, aldehydes, ketones, fatty acids, esters, lactones, terpenes etc. The development of these components during production was monitored in chosen Edam cheese (fat 30% w/w) using headspace-SPME-GC method. The samples were taken from cheesemilk up to technologically ripe cheese. In total 37 various organic compounds belonging to five chemical groups were identified in milk and cheese samples. Their total content increased during production. The first increase was observed after pressing and then especially in last part of ripening. Ethanol (185.8 ± 15.85 mg.kg-1), acetoin (97.7 ± 3.78 mg.kg-1), 2-methylpropanol (71.2 ± 5.23 mg.kg-1), acetic acid (54.4 ± 1.70 mg.kg-1) and acetaldehyde (36.4 ± 10.17 mg.kg-1) were the most abundant in ripened cheeses. The flavour and other organoleptic properties (appearance, texture) of Edam cheese samples were also sensorially evaluated during ripening. The five point ordinal scale and profile tests were used for evaluation. The sensory quality was improved during ripening, until the final marked flavour characteristic for these cheese types. Source


Vitova E.,Ustav Chemie Potravin A Biotechnologii | Babak L.,Ustav Chemie Potravin A Biotechnologii | Mokanova R.,Ustav Chemie Potravin A Biotechnologii | Hyskova E.,Ustav Chemie Potravin A Biotechnologii | Zemanova J.,Ustav Chemie Potravin A Biotechnologii
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis | Year: 2010

The aim of this work was to identify and quantify several sensory active compounds in various types of yogurts using gas chromatography and simultaneously to judge their influence on flavour of yogurts using sensory analysis. In total 4 types of white and 10 types of flavoured yogurts (creamy and low-fat) with various flavourings, produced in Dairy Valašské Meziříčí, Ltd., were analysed. The highest content of sensory active compounds (P < 0.05) was found in strawberry yogurts, with high amount of ethyl butyrate. Excepting ethanol no significant differences (P < 0.05) were found between low-fat and creamy varieties. The total content of sensory active compounds in white yogurts was significantly (P < 0.05) lower than in flavoured fruit types. The highest content was in low-fat and lowest in white bio yoghurts. Flavour of yogurts was evaluated sensorially using scale and ranking test. All creamy yogurt varieties were evaluated as significantly (P < 0.05) more tasty than low-fat ones. Similarly in case of white yogurts creamy yogurts were evaluated as the most tasty and low-fat ones as the worst. Bio yogurts were evaluated equally tasty as classic yogurts with the same fat content. Source

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