Characteristic and quality and food safety of regional cheese produced from mixed milk

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F26722861%3A_____%2F14%3A%23KL04" target="_blank" >RIV/26722861:_____/14:#KL04 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/26784246:_____/14:#0000895

Výsledek na webu

<a href="http://acta.mendelu.cz/pdf/actaun201462051171.pdf" target="_blank" >http://acta.mendelu.cz/pdf/actaun201462051171.pdf</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.11118/actaun201462051171" target="_blank" >10.11118/actaun201462051171</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Characteristic and quality and food safety of regional cheese produced from mixed milk

Popis výsledku v původním jazyce

There were cheeses produced from raw cow?s milk and from mixed milk compared. Mixed milk contained small ruminants? milk (goat?s and ewe?s milk) and cow?s milk in diff erent proportions. There were technological, physical and health parameters, mineral composition, microbiological indicators and sensory quality evaluated. Cow?s milk, compared to mixed milk, contained markedly lower amounts of fat, protein, casein, total solids, solids non fat, urea and acetone and higher values of lactose, citric acid and free fatty acids and showed signifi cantly lower values of somatic cell count. Mixed milk showed lower (better) results for freezing point depression, markedly higher titration acidity and higher values for Ca, Mg, K, P, Cu, Mn and Zn. The results ofmicrobiological analyses confi rmed good hygienic quality in terms of total count of mesophlic, psychrotrophic and thermoresistant bacteria and coliforms. Negative incidence of L. monocytogenes and mostly negative incidence of S. aureus a

Název v anglickém jazyce

Characteristic and quality and food safety of regional cheese produced from mixed milk

Popis výsledku anglicky

There were cheeses produced from raw cow?s milk and from mixed milk compared. Mixed milk contained small ruminants? milk (goat?s and ewe?s milk) and cow?s milk in diff erent proportions. There were technological, physical and health parameters, mineral composition, microbiological indicators and sensory quality evaluated. Cow?s milk, compared to mixed milk, contained markedly lower amounts of fat, protein, casein, total solids, solids non fat, urea and acetone and higher values of lactose, citric acid and free fatty acids and showed signifi cantly lower values of somatic cell count. Mixed milk showed lower (better) results for freezing point depression, markedly higher titration acidity and higher values for Ca, Mg, K, P, Cu, Mn and Zn. The results ofmicrobiological analyses confi rmed good hygienic quality in terms of total count of mesophlic, psychrotrophic and thermoresistant bacteria and coliforms. Negative incidence of L. monocytogenes and mostly negative incidence of S. aureus a

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2014

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

ACTA UNIVERSITATIS AGRICULTURAE ET SILVICULTURAE MENDELIANAE BRUNENSIS

ISSN

1211-8516

e-ISSN

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Svazek periodika

62

Číslo periodika v rámci svazku

5

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

12

Strana od-do

1171-1182

Kód UT WoS článku

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EID výsledku v databázi Scopus

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