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35 (0,055s) •

Projekt

Modernisation of Technological Processes of Production of Edam-type Cheese Using a Mathematical Model of Production in Relation with Occurence of Quality Defects of Ripened Cheese. (EP9338)

dairy cultures are used for production of cheese of Edam type. This is an elementary assumption of production of first-rate cheese. But even in these cases, a great deal of cheese affected by defects of body is en...

GM - Potravinářství

  • 1999 - 2002
    • •
  • 2 120 tis. Kč
    • •
  • 1 690 tis. Kč
    • •
  • MZe
Projekt

Selection and appreciation cheese culture from standpoints latest parameters on behalf of quality assurance and health safety of hard cheeses. (QF3284)

Verification of the critical point of the manufacturing hard cheeses and characterization cheese cultures from standpoints physical parameter environment enabling productions high-quality hard cheeses.......

GM - Potravinářství

  • 2003 - 2007
    • •
  • 9 281 tis. Kč
    • •
  • 9 281 tis. Kč
    • •
  • MZe
Projekt

Effect of pasteurisation of the milk on the quality and safety of hard cheeses (EP9384)

Hard cheeses prepared from non-pasteurized milk are assumed to have better quality. According to the results of project EP 7216, the pathogens are eliminated decreases energeticand technologic costs of cheese production. Presumption...

GM - Potravinářství

  • 1999 - 2002
    • •
  • 2 700 tis. Kč
    • •
  • 2 700 tis. Kč
    • •
  • MZe
Projekt

Study of sensory active peptides derived from casein (GA203/96/1143)

in the degradation of caseins during cheese ripening. Some sensory active peptides from various sorts of ripening cheeses will be isolated and characterized. The hypothesis as well. The presence of single phosphopeptides during

CE - Biochemie

  • 1996 - 1998
    • •
  • 1 358 tis. Kč
    • •
  • 1 273 tis. Kč
    • •
  • GA ČR
Projekt

Relations between microbial and biochemical composition of milk and young cheese and final sensory and keeping quality of aged cheese (EP0960006038)

microorganisms enabling the eye formation in cheese,2) the determination of seasonal influence of microbiologic and bichemical composition of milk and young cheese the future quality and keeping quality of cheese with its ...

GM - Potravinářství

  • 1996 - 2000
    • •
  • 5 829 tis. Kč
    • •
  • 4 465 tis. Kč
    • •
  • MZe
Projekt

The complex microbiota of cheeses – new methods of evaluating its composition and safety for subsequent use in cheese technology (QL24010251)

The goal of the project is to isolate, select and subsequently test strains from the group of non-starter lactic acid bacteria with suitable technological, protective and some probiotic properties, which will be used for the production of cheeses...

Agricultural biotechnology and food biotechnology

  • 2024 - 2028
    • •
  • 17 857 tis. Kč
    • •
  • 15 162 tis. Kč
    • •
  • MZe
Projekt

Relationship research of contaminant microflora and biogenic amines as the risk toxicants in the system of cheese health unexceptionability on the consumer market (2B08069)

The aims of this project are the physiological characteristics research of bacterial contaminants and their ability to produce biogenic amines in conditions of cheese production, the new procedure assurance of processing, control, identifica...

GM - Potravinářství

  • 2008 - 2011
    • •
  • 8 710 tis. Kč
    • •
  • 7 831 tis. Kč
    • •
  • MŠMT
Projekt

Use of wastes from dairies for production of new dairy products and dietary supplements with the addition of microalgae and their components (QK1910300)

Finding the procedures and conditions for the cultivation of microalgae utilizing liquid waste from processing milk (cheese whey, brine from cheese whey demineralization) as part of the culture media. Creating isolation procedures o...

Food and beverages

  • 2019 - 2023
    • •
  • 18 171 tis. Kč
    • •
  • 15 390 tis. Kč
    • •
  • MZe
Projekt

Fermented dairy products and cheeses for the health nutrition of people, manufacturing technological processes and evaluation methods with the emphasis on the high microbiological safety and improved (QJ1510338)

To design, optimize and introduce the safe and reliable manufacturing technologies of the fermented dairy products and cheeses of high nutrition value.......

GM - Potravinářství

  • 2015 - 2018
    • •
  • 14 342 tis. Kč
    • •
  • 12 101 tis. Kč
    • •
  • MZe
Projekt

Research of possibilities for the more effective method of heated cheese production including the biochemical characteristics of utilized pure dairy cultures. (QF4082)

Determination of biochemical characteristics of the both lactic acid bacteria and propionic acid bacteria by cultivation of single or mixture strains under operational conditions for heated cheese. Evaluated results will be applied and used ...

GM - Potravinářství

  • 2004 - 2007
    • •
  • 4 820 tis. Kč
    • •
  • 4 820 tis. Kč
    • •
  • MZe
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