A comparison study of Cheddar cheeses from Mongolia and Hungary by their texture properties and element content

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dc.contributor.advisorKovács, Béla
dc.contributor.authorBayar, Undram
dc.contributor.departmentDE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási Karhu_HU
dc.date.accessioned2020-05-04T12:02:12Z
dc.date.available2020-05-04T12:02:12Z
dc.date.created2020-04-30
dc.description.abstractThe primary aim of this thesis was to study the quality of cheddar cheese produced in Mongolia and compare to the quality of cheddar cheese available in Hungary by rheological (texture analysis) and spectroscopic (elemental analysis) methods. Evaluation of firmness and stickiness have done by instrumental texture analysis. 15 micro and macro element contents (Al, B, Ba, Ca, Cu, Fe, K, Mg, Mn, Mo, Na, P, S, Sr, Zn) have measured by ICP-OES instrument and samples were prepared by HNO3 and H2O2 wet digestion method.hu_HU
dc.description.courseFood Safety and Quality Engineeringhu_HU
dc.description.degreeMSc/MAhu_HU
dc.format.extent42hu_HU
dc.identifier.urihttp://hdl.handle.net/2437/285532
dc.language.isoenhu_HU
dc.subjectcheddarhu_HU
dc.subjectcheesehu_HU
dc.subjectcheese texturehu_HU
dc.subjectelement contenthu_HU
dc.subject.dspaceDEENK Témalista::Kémiahu_HU
dc.titleA comparison study of Cheddar cheeses from Mongolia and Hungary by their texture properties and element contenthu_HU
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