Senzorická analýza holandských sýrů skladovaných pod různými nátěry

This thesis deals with sensory analysis of Dutch cheeses stored under different coatings. The aim of this study was to investigate changes in the chemical and sensory characteristics of Dutch-type cheese wrapped in two types of ripening rinds (polymer coating - Plasticoat and curd wax) during the extended period of maturation. The results of chemical and sensory analysis show that the use of different types of ripening packaging affects the selected indicators of Dutch-type cheeses. The selected chemical indicators evaluated the biggest changes in dry matter content. The largest increase in dry matter content, which increased with aging period, was recorded in cheeses, packaged in to polymer coating. From the sensory properties of the biggest changes were observed in hardness, and were evaluated as the hardest cheeses wrapped in ripening, made of polymeric materials. When evaluating hardness with cheese packed into the curd wax was found rather the opposite trend. Significant changes were also observed in the intensity of bitter taste. During ripening, the intensity of bitter taste increased and thus, more radical changes occurred in cheeses treated with curd wax