Production of benzoic acid in fermented goat?s and sheep?s milk
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F14%3A65927" target="_blank" >RIV/60460709:41210/14:65927 - isvavai.cz</a>
Nalezeny alternativní kódy
RIV/26722861:_____/14:#DR70
Výsledek na webu
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DOI - Digital Object Identifier
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Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Production of benzoic acid in fermented goat?s and sheep?s milk
Popis výsledku v původním jazyce
The content of hippuric acid in raw goat?s and sheep?s milk and the content of benzoic acid in model fermented milk drinks prepared using different cultures of bacteria of milk fermentation were determined. All fermented milk drinks contained benzoic acid in the range 5.0?78 mg kg?1. Higher quantity of benzoic acid in fermented sheep?s milk drinks corresponded also to significantly higher quantity of hippuric acid in raw sheep?s milk. No significant differences among used cultures of bacteria of dairy fermentation and the quantity of benzoic acid in fermented milk drinks were recorded. In addition, the quantity of benzoic acid in various commercial goat?s and sheep?s cheeses produced directly in farms was analyzed. The contents of benzoic acid in cheeses ranged from 5.1 to 90 mg kg?1. No significant difference in the quantity of benzoic acid from goat?s and sheep?s cheeses was found, whereas significant differences were registered in the quantity of benzoic acid in cheeses produced in
Název v anglickém jazyce
Production of benzoic acid in fermented goat?s and sheep?s milk
Popis výsledku anglicky
The content of hippuric acid in raw goat?s and sheep?s milk and the content of benzoic acid in model fermented milk drinks prepared using different cultures of bacteria of milk fermentation were determined. All fermented milk drinks contained benzoic acid in the range 5.0?78 mg kg?1. Higher quantity of benzoic acid in fermented sheep?s milk drinks corresponded also to significantly higher quantity of hippuric acid in raw sheep?s milk. No significant differences among used cultures of bacteria of dairy fermentation and the quantity of benzoic acid in fermented milk drinks were recorded. In addition, the quantity of benzoic acid in various commercial goat?s and sheep?s cheeses produced directly in farms was analyzed. The contents of benzoic acid in cheeses ranged from 5.1 to 90 mg kg?1. No significant difference in the quantity of benzoic acid from goat?s and sheep?s cheeses was found, whereas significant differences were registered in the quantity of benzoic acid in cheeses produced in
Klasifikace
Druh
J<sub>x</sub> - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
CEP obor
GG - Chov hospodářských zvířat
OECD FORD obor
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Návaznosti výsledku
Projekt
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Návaznosti
Z - Vyzkumny zamer (s odkazem do CEZ)
Ostatní
Rok uplatnění
2014
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
Scientia Agriculturae Bohemica
ISSN
1211-3174
e-ISSN
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Svazek periodika
2014
Číslo periodika v rámci svazku
4
Stát vydavatele periodika
CZ - Česká republika
Počet stran výsledku
7
Strana od-do
247-253
Kód UT WoS článku
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EID výsledku v databázi Scopus
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