The effect of chosen technological properties on the rennet coagulation time

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F09%3A00150297" target="_blank" >RIV/62156489:43210/09:00150297 - 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

The effect of chosen technological properties on the rennet coagulation time

Popis výsledku v původním jazyce

Milk coagulation properties are an important aspect in cheese-making production, especially in those countries where dairy industry is based on traditional products and is market-oriented. Milk coagulation properties are influenced by several factors such as age of animals, stage of lactation, composition of ration, season, and breed. The aim of our experiment was evaluated the effect of chosen technological properties (active acidity -- pH, titratable acidity -- SH, quality of curd -- class, milk protein content - %, milk urea content -- mg/100 ml) on the rennet coagulation time. The object of experiment were milk from cows of Holstein cattle on the first lactation. The samples of milk were devided according to the rennet coagulation time into two groups: group I (better rennet coagulation time; to 200 s; n = 40) and group II (worse rennet coagulation time; above 200s; n = 40). There were found high significant differences (P<0.01) between group I and II in rennet coagulation time (16

Název v anglickém jazyce

The effect of chosen technological properties on the rennet coagulation time

Popis výsledku anglicky

Milk coagulation properties are an important aspect in cheese-making production, especially in those countries where dairy industry is based on traditional products and is market-oriented. Milk coagulation properties are influenced by several factors such as age of animals, stage of lactation, composition of ration, season, and breed. The aim of our experiment was evaluated the effect of chosen technological properties (active acidity -- pH, titratable acidity -- SH, quality of curd -- class, milk protein content - %, milk urea content -- mg/100 ml) on the rennet coagulation time. The object of experiment were milk from cows of Holstein cattle on the first lactation. The samples of milk were devided according to the rennet coagulation time into two groups: group I (better rennet coagulation time; to 200 s; n = 40) and group II (worse rennet coagulation time; above 200s; n = 40). There were found high significant differences (P<0.01) between group I and II in rennet coagulation time (16

Druh

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

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

2009

Kód důvěrnosti údajů

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

Název periodika

Animal welfare, etológia és tartástechnológia

ISSN

1786-8440

e-ISSN

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Svazek periodika

1

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

HU - Maďarsko

Počet stran výsledku

8

Strana od-do

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Kód UT WoS článku

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EID výsledku v databázi Scopus

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