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

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2001

Kód důvěrnosti údajů

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

Název statě ve sborníku

Sborník přednášek z 10. mezinárodního symposia "Biotechnologie 2001".

ISBN

80-85645-43-2

ISSN

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e-ISSN

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Počet stran výsledku

1

Strana od-do

101

Název nakladatele

Scientific Pedagogical Publishing, České Budějovice

Místo vydání

České Budějovice

Místo konání akce

České Budějovice

Datum konání akce

25. 9. 2001

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

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