The quality of processed cheeses and cheese analogues the same brand domestic and foreign production

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Jana Bezeková

2015-08-01

Full Text Available Processed cheeses belong to Slovakia favorite dairy products. Processed cheeses are made from natural cheeses. In recent years the trend is to replace natural cheeses with other raw materials of non-dairy nature. The composition of the processed cheese analogues is not in many countries defined by legislation. The objective of this study was to determine and compare chemical properties (fat, dry matter, fat in dry matter, NaCl two samples of processed cheeses (C, D - Veselá krava and two samples cheese analogues (A, B - Kiri the same brand domestic and foreign production. The evaluated was taste of processed cheeses and cheese analogues, too. Chemical analysis and sensory analysis were repeated four times. The results of chemical analysis shows that all rated samples processed cheeses made on Slovakia fulfilled demands declared (dry matter and fat in dry matter as producers provided on the label. The most commonly fluctuate content of NaCl from 1 to 1.24 g.100g-1. The higher coefficient of variation in the determination of NaCl (3.88% was found in processed cheeses made in France. Processed cheese and cheese analogues made in France had not specified parameters for dry matter and fat in dry matter on the label. For production cheese analogues Kiri made in Slovakia was used different raw material than Kiri made in France. The taste of products was determined by descriptors - salty, slightly sweet, milky, buttery-creamy, fatty, sour, bitter, and unknown. The interesting that Kiri made in Slovakia had stronger milky and buttery-creamy taste than cheese analogue Kiri made in France. Significant differences were found in the slighty sweet taste of processed cheeses, the most points won processed cheese Veselá krava made in Slovakia.

Mot eit moderne norskfag

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Magne Rogne

2008-06-01

Full Text Available Artikkelen tek for seg tekstomgrepet i norskfaget gjennom læreplananalysar. Først kjem ein faghistorisk gjennomgang med vekt på spørsmålet om norskfaget kan seiast å vere dynamisk i den forstand at det tek opp i seg tekstkulturelle endringar i samfunnet, særleg knytt til medie- og kommunikasjonsutviklinga. Denne gjennomgangen endar opp i ei drøfting av om dagens norskfag kan seiast å ha eit føremålstenleg tekstomgrep i høve til den funksjonen faget skal ha i dagens skule, med eit særleg fokus på spenninga mellom danning og nytte. Artikkelen konkluderer med at norskfaget har endra seg i tråd med samfunnsutviklinga når det gjeld kva type tekstar det er viktig å arbeide med, men òg at dei svake krava til det å meistre tekstproduksjon i dagens plan ikkje er i samsvar med overordna målsetjingar for faget.