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  • Tvrdé sýry vyrobené bez pasterace, která byla nutná v dobách nízké mikrobiologické kvality syrového mléka, jsou kvalitnější. Podle výsledků projektu EP 7216 může vlastní technologie výroby obsah patogenní mikroflory eliminovat i bez pasterace. Vyloučení pasterace také snižuje energetickou i technologickou náročnost výroby. Je třeba ověřit předpoklad, že eliminace pasterace sníží indukci spor do vegetativního stadia a tím omezí zhoršení vlastností sýra. (cs)
  • 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 under the condition of technological procedure. Pasteurization omitting also decreases energetic and technologic costs of cheese production. Presumption that elimination the pasteurization causes the decrease of induction of spores to the vegetative phase of growth and therefore deterioration of cheese quality will be evaluated. (en)
Title
  • Effect of pasteurisation of the milk on the quality and safety of hard cheeses (en)
  • Vliv pasterace mléka na kvalitu a zdravotní nezávadnost tvrdých sýrů. (cs)
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