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44 (0,098s) •

Project

Study of sensory active peptides derived from casein (GA203/96/1143)

in the degradation of caseins during cheese ripening. Some sensory active peptides from various sorts of ripening cheeses will be isolated and characterized. The hypothesis as well. The presence of single phosphop...

CE - Biochemie

  • 1996 - 1998
    • •
  • 1 358 tis. Kč
    • •
  • 1 273 tis. Kč
    • •
  • GA ČR
Project

Protein proteolyze of ripening cheese (IE0950975027)

GM - Potravinářství

  • 1995 - 1997
    • •
  • 2 502 tis. Kč
    • •
  • 2 000 tis. Kč
    • •
  • MZe
Project

Modernisation of Technological Processes of Production of Edam-type Cheese Using a Mathematical Model of Production in Relation with Occurence of Quality Defects of Ripened Cheese. (EP9338)

dairy cultures are used for production of cheese of Edam type. This is an elementary assumption of production of first-rate cheese. But even in these cases, a great deal of cheese affected by defects of body is encountered...

GM - Potravinářství

  • 1999 - 2002
    • •
  • 2 120 tis. Kč
    • •
  • 1 690 tis. Kč
    • •
  • MZe
Project

Fermented dairy products and cheeses for the health nutrition of people, manufacturing technological processes and evaluation methods with the emphasis on the high microbiological safety and improved (QJ1510338)

To design, optimize and introduce the safe and reliable manufacturing technologies of the fermented dairy products and cheeses of high nutrition value.......

GM - Potravinářství

  • 2015 - 2018
    • •
  • 14 342 tis. Kč
    • •
  • 12 101 tis. Kč
    • •
  • MZe
Project

The complex microbiota of cheeses – new methods of evaluating its composition and safety for subsequent use in cheese technology (QL24010251)

The goal of the project is to isolate, select and subsequently test strains from the group of non-starter lactic acid bacteria with suitable technological, protective and some probiotic properties, which will be used for the production of cheeses...

Agricultural biotechnology and food biotechnology

  • 2024 - 2028
    • •
  • 17 857 tis. Kč
    • •
  • 15 162 tis. Kč
    • •
  • MZe
Project

Utilization of enzyme and probiotics potential of micro-organisms to develop new and improve the quality and durability of existing dairy and bakery products. (QK1910024)

To use the enzyme and probiotic potential of microorganisms to develop and introduce new food products based on milk and cereals and to improve quality, nutritional value, yield, durability and sensory properties of existing products.......

Food and beverages

  • 2019 - 2023
    • •
  • 18 540 tis. Kč
    • •
  • 18 540 tis. Kč
    • •
  • MZe
Project

Utilization of probiotics in dairy products to improve their quality, nutrition value and health safety (QE1382)

of isolationthe strains from complex ecosystems (ripening cheeses). We shall also probe varieties of cheeses and quark spreads at the same time. At the second phase......

GM - Potravinářství

  • 2001 - 2005
    • •
  • 3 865 tis. Kč
    • •
  • 3 080 tis. Kč
    • •
  • MZe
Project

Selection and appreciation cheese culture from standpoints latest parameters on behalf of quality assurance and health safety of hard cheeses. (QF3284)

Verification of the critical point of the manufacturing hard cheeses and characterization cheese cultures from standpoints physical parameter environment enabling productions high-quality hard cheeses.......

GM - Potravinářství

  • 2003 - 2007
    • •
  • 9 281 tis. Kč
    • •
  • 9 281 tis. Kč
    • •
  • MZe
Project

Effect of pasteurisation of the milk on the quality and safety of hard cheeses (EP9384)

Hard cheeses prepared from non-pasteurized milk are assumed to have better quality. According to the results of project EP 7216, the pathogens are eliminated decreases energeticand technologic costs of cheese production. Presumption...

GM - Potravinářství

  • 1999 - 2002
    • •
  • 2 700 tis. Kč
    • •
  • 2 700 tis. Kč
    • •
  • MZe
Project

Relations between microbial and biochemical composition of milk and young cheese and final sensory and keeping quality of aged cheese (EP0960006038)

microorganisms enabling the eye formation in cheese,2) the determination of seasonal influence of microbiologic and bichemical composition of milk and young cheese the future quality and keeping quality of cheese with its ...

GM - Potravinářství

  • 1996 - 2000
    • •
  • 5 829 tis. Kč
    • •
  • 4 465 tis. Kč
    • •
  • MZe
  • 1 - 10 out of 44