Occurrence of volatile compounds in pasteurized skimmed and whole milk of czech pied breed cows

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F01%3A00002968" target="_blank" >RIV/60076658:12220/01:00002968 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Occurrence of volatile compounds in pasteurized skimmed and whole milk of czech pied breed cows
Original language description
Gas chromatography together with simple stripping technique were used to determine differences in volatile compounds content between pasteurized skimmed and whole milk. Although the milk samples from both farms came from cows of the same breed, the identified volatile compounds contents were different. The differences found might be caused by different feed rations. As for the different contents of volatiles in skimmed and whole milk - it is not possible to declare that the decrease of fat content in milk will have a significant influence on volatile compounds content. In case the identified volatiles have a significant influence on senzorical properties of milk it is also not possible to presume that senzorical properties might change signficantly after centrifugation.
Czech name
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Czech description
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Publication year
2001
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
Sborník přednášek z 10. mezinárodního symposia "Biotechnologie 2001".
ISBN
80-85645-43-2
ISSN
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e-ISSN
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Number of pages
1
Pages from-to
101
Publisher name
Scientific Pedagogical Publishing, České Budějovice
Place of publication
České Budějovice
Event location
České Budějovice
Event date
Sep 25, 2001
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
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