Changes in isoflavones concentrations in cheese during processing and ripening
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F11%3A43892745" target="_blank" >RIV/60461373:22330/11:43892745 - isvavai.cz</a>
Nalezeny alternativní kódy
RIV/26788462:_____/11:#0000548 RIV/16193296:_____/11:MJFLAV11 RIV/49608851:_____/11:#0000497
Výsledek na webu
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DOI - Digital Object Identifier
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Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Changes in isoflavones concentrations in cheese during processing and ripening
Popis výsledku v původním jazyce
The aim of the study was to determine possible changes in isofl avones concentration in cheese made from either control or isofl avone-enriched milk during manufacturing and ripening. The experiment was carried out on four high-yielding lactating Holstein cows that were divided into two groups with similar mean milk yield. The control group of cows was fed a diet based on extruded rapeseed cake (C) while the experimental group of animals was fed a diet based on extruded full-fat soya (S). The experimentwas carried out in the form of a cross-over design and was divided into 2 periods of 14 days (a 10-d preliminary period and a 4-d experimental period). Cows were fed individually twice daily ad libitum the diet based on maize silage, lucerne hay and supplemental mixture. In each period 20 kg of morning milk was collected from each group for cheese processing. A er pasteurisation (65 °C, 30 min.) a total of 5 kg of milk from each sample in each period was weighed out to make cheese with
Název v anglickém jazyce
Changes in isoflavones concentrations in cheese during processing and ripening
Popis výsledku anglicky
The aim of the study was to determine possible changes in isofl avones concentration in cheese made from either control or isofl avone-enriched milk during manufacturing and ripening. The experiment was carried out on four high-yielding lactating Holstein cows that were divided into two groups with similar mean milk yield. The control group of cows was fed a diet based on extruded rapeseed cake (C) while the experimental group of animals was fed a diet based on extruded full-fat soya (S). The experimentwas carried out in the form of a cross-over design and was divided into 2 periods of 14 days (a 10-d preliminary period and a 4-d experimental period). Cows were fed individually twice daily ad libitum the diet based on maize silage, lucerne hay and supplemental mixture. In each period 20 kg of morning milk was collected from each group for cheese processing. A er pasteurisation (65 °C, 30 min.) a total of 5 kg of milk from each sample in each period was weighed out to make cheese with
Klasifikace
Druh
J<sub>x</sub> - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
CEP obor
GM - Potravinářství
OECD FORD obor
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Návaznosti výsledku
Projekt
<a href="/cs/project/2B08073" target="_blank" >2B08073: Metody zjišťování exprese fytoestrogenů do mléka dojnic a jejich dynamika při technologickém zpracování.</a><br>
Návaznosti
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>Z - Vyzkumny zamer (s odkazem do CEZ)<br>S - Specificky vyzkum na vysokych skolach
Ostatní
Rok uplatnění
2011
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
ISSN
1211-8516
e-ISSN
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Svazek periodika
59
Číslo periodika v rámci svazku
1
Stát vydavatele periodika
CZ - Česká republika
Počet stran výsledku
10
Strana od-do
153-162
Kód UT WoS článku
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EID výsledku v databázi Scopus
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