Important groups of microorganisms in raw goat milk and fresh goat cheeses determined during lactation

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F13%3A00199503" target="_blank" >RIV/62156489:43210/13:00199503 - isvavai.cz</a>

Výsledek na webu

<a href="http://www.jmbfs.org/wp-content/uploads/2013/04/jmbfs_0219_kalhotka.pdf" target="_blank" >http://www.jmbfs.org/wp-content/uploads/2013/04/jmbfs_0219_kalhotka.pdf</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Important groups of microorganisms in raw goat milk and fresh goat cheeses determined during lactation

Popis výsledku v původním jazyce

The total counts of microorganisms, coliform bacteria, psychrotrophic microorganisms, lactic acid bacteria, enterococci and many others are ranked among the important groups of microorganisms affecting the quality of milk and cheese. In the samples of raw goat milk (farms breeding I and II) collected within 24 h (morning milking - a, afternoon milking - b) and fresh goat cheese, these groups of microorganisms were determined by standard methods: the total counts of microorganisms (TCM), lactic acid bacteria, coliform bacteria, psychrotrophic microorganisms and enterococci. In cheeses, there was also carried out the determination of yeasts and moulds. After the cultivation, colonies from Petri dishes were counted and the result was expressed in CFU/ml,g. Samples of raw goat milk (except farm II 27.3.) corresponded the requirement of a given legislative act. However, it contained a higher number of coliform and psychrotrophic microorganisms than the stated recommendations. Microbiologic

Název v anglickém jazyce

Important groups of microorganisms in raw goat milk and fresh goat cheeses determined during lactation

Popis výsledku anglicky

The total counts of microorganisms, coliform bacteria, psychrotrophic microorganisms, lactic acid bacteria, enterococci and many others are ranked among the important groups of microorganisms affecting the quality of milk and cheese. In the samples of raw goat milk (farms breeding I and II) collected within 24 h (morning milking - a, afternoon milking - b) and fresh goat cheese, these groups of microorganisms were determined by standard methods: the total counts of microorganisms (TCM), lactic acid bacteria, coliform bacteria, psychrotrophic microorganisms and enterococci. In cheeses, there was also carried out the determination of yeasts and moulds. After the cultivation, colonies from Petri dishes were counted and the result was expressed in CFU/ml,g. Samples of raw goat milk (except farm II 27.3.) corresponded the requirement of a given legislative act. However, it contained a higher number of coliform and psychrotrophic microorganisms than the stated recommendations. Microbiologic

Druh

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

CEP obor

EE - Mikrobiologie, virologie

OECD FORD obor

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Projekt

<a href="/cs/project/2B08069" target="_blank" >2B08069: Výzkum vztahů mezi vlastnostmi kontaminující mikroflóry a tvorbou biogenních amínů jako rizikových toxikantů v systému hodnocení zdravotní nezávadnosti sýrů na spotřebitelském trhu.</a><br>

Návaznosti

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

Rok uplatnění

2013

Kód důvěrnosti údajů

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

Název periodika

The Journal of Microbiology, Biotechnology and Food Sciences

ISSN

1338-5178

e-ISSN

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Svazek periodika

2

Číslo periodika v rámci svazku

5

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

4

Strana od-do

2314-2317

Kód UT WoS článku

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EID výsledku v databázi Scopus

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