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The seasonal trends of measurement levels at the indirect infrared milk analyse method calibration on the basic raw cow milk composition x a retrospective study.
The original paper is interested in the estimation of seasonal effects on the changes of the calibration levels of the infrared technique at analyses of main milk compositions for breeding and other technological and econom...
GM - Potravinářství
- 2005 •
- Jx
Rok uplatnění
Jx - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
Infrared thermography as a tool to study the milking process: a review
This review presents infrared thermography (IRT) as a tool studying and evaluating the milking process. IRT is a noninvasive and non-contact heat-detecting technology, an infrared camera measures and images the infrared...
GB - Zemědělské stroje a stavby
- 2007 •
- Jx
Rok uplatnění
Jx - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
The tabulation of the curve drifts of the calibration levels at the infrared raw cow milk analyse during season and estimations of their adequate fluctuation and optimal period of the calibration
The original scientific paper is focused on the estimation of seasonal effects on the changes of the calibration levels of the infrared technique at analyses of main milk compositions for breeding and other technological an...
GM - Potravinářství
- 2006 •
- Jx
Rok uplatnění
Jx - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
The tabulation of the curve drifts of the calibration levels at the infrared raw cow milk analyse during season and estimations of their adequate fluctuation and optimal period of the calibration
The original scientific paper is focused on the estimation of seasonal effects on the changes of the calibration levels of the infrared technique at analyses of main milk compositions for breeding and other technological an...
GM - Potravinářství
- 2006 •
- Jx
Rok uplatnění
Jx - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
The principles and procedures of the analytical qualification proficiency testing for analyses of main milk components in the laboratories of milk recording.
The applied method is focused on explanation and performance of: the calibration procedures of indirect instrumental methods for analyses of main milk components; the procedures for calibration milk sample preparation by th...
GM - Potravinářství
- 2006 •
- X
Rok uplatnění
X - Nezařazeno
Application of NIR spectroscopy to analysis of dairy products.
The traditional methods for determining the quality of milk and the major composition of milk are slow and expensive. Near-infrared spectroscopy of foodstuffs is a relatively recent technique. Analyses are speed an...
GM - Potravinářství
- 2002 •
- Jx
Rok uplatnění
Jx - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
Analysis of yogurts with NIR infrared spectroscopy.
determined in yoghurts and milk deserts by near-infrared spectroscopy. Fifty calibration samples were analysed by reference methods and by FT NIR spectroscopy in reflectance of the samples were analysed three time...
GM - Potravinářství
- 2004 •
- D
Rok uplatnění
D - Stať ve sborníku
Monitoring of Free Fatty Acids in Raw Goat Milk
The aim of our study was to analyse free fatty acids (FAA) in goat?s milk. It were investigated samples of raw milk (stored at 6 and 8 °C for 3 days). The content of FFA was determined using infrared absorption spe...
GM - Potravinářství
- 2008 •
- D
Rok uplatnění
D - Stať ve sborníku
Adjustation principles and procedures - central instrumental calibration for analyses of main milk components in the laboratories of milk recording.
The applied method is focused on explanation and performance of: the calibration procedures of indirect instrumental methods for analyses of main milk components by procedure of central calibration; the procedures for calibration
GM - Potravinářství
- 2006 •
- X
Rok uplatnění
X - Nezařazeno
Monitoring of Free Fatty Acids in Raw Cow Milk
The aim of our study was to analyse free fatty acids (FAA) in cow milk. It were investigated samples of raw milk (stored at 6 and 8 °C for 3 days) and pasteurized milk infrared absorption spectrophotometer...
GM - Potravinářství
- 2008 •
- D
Rok uplatnění
D - Stať ve sborníku
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