About: Production of benzoic acid in fermented goat’s and sheep’s milk

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About: Production of benzoic acid in fermented goat’s and sheep’s milk Goto Sponge NotDistinct Permalink

An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
rdfs:seeAlso	http://www.czu.cz/cs/?r=319
Description	The content of hippuric acid in raw goat’s and sheep’s milk and the content of benzoic acid in model fermented milk drinks prepared using different cultures of bacteria of milk fermentation were determined. All fermented milk drinks contained benzoic acid in the range 5.0–78 mg kg–1. Higher quantity of benzoic acid in fermented sheep’s milk drinks corresponded also to significantly higher quantity of hippuric acid in raw sheep’s milk. No significant differences among used cultures of bacteria of dairy fermentation and the quantity of benzoic acid in fermented milk drinks were recorded. In addition, the quantity of benzoic acid in various commercial goat’s and sheep’s cheeses produced directly in farms was analyzed. The contents of benzoic acid in cheeses ranged from 5.1 to 90 mg kg–1. No significant difference in the quantity of benzoic acid from goat’s and sheep’s cheeses was found, whereas significant differences were registered in the quantity of benzoic acid in cheeses produced in individual farms. The content of hippuric acid in raw goat’s and sheep’s milk and the content of benzoic acid in model fermented milk drinks prepared using different cultures of bacteria of milk fermentation were determined. All fermented milk drinks contained benzoic acid in the range 5.0–78 mg kg–1. Higher quantity of benzoic acid in fermented sheep’s milk drinks corresponded also to significantly higher quantity of hippuric acid in raw sheep’s milk. No significant differences among used cultures of bacteria of dairy fermentation and the quantity of benzoic acid in fermented milk drinks were recorded. In addition, the quantity of benzoic acid in various commercial goat’s and sheep’s cheeses produced directly in farms was analyzed. The contents of benzoic acid in cheeses ranged from 5.1 to 90 mg kg–1. No significant difference in the quantity of benzoic acid from goat’s and sheep’s cheeses was found, whereas significant differences were registered in the quantity of benzoic acid in cheeses produced in individual farms. (en)
Title	Production of benzoic acid in fermented goat’s and sheep’s milk Production of benzoic acid in fermented goat’s and sheep’s milk (en)
skos:prefLabel	Production of benzoic acid in fermented goat’s and sheep’s milk Production of benzoic acid in fermented goat’s and sheep’s milk (en)
skos:notation	RIV/26722861:_____/14:#DR70!RIV15-MZE-26722861
http://linked.open...avai/riv/aktivita	I Z
http://linked.open...avai/riv/aktivity	I, Z(MSM6046070901)
http://linked.open...iv/cisloPeriodika	4
http://linked.open...vai/riv/dodaniDat	2015
http://linked.open...aciTvurceVysledku	Dragounová, Hedvika
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Výzkumný ústav mlékárenský s.r.o.
http://linked.open...dnocenehoVysledku	39979
http://linked.open...ai/riv/idVysledku	RIV/26722861:_____/14:#DR70
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	hippuric acid; benzoic acid; fermented milk drinks; raw milk; HPLC (en)
http://linked.open.../riv/klicoveSlovo	hippuric acid HPLC raw milk benzoic acid fermented milk drinks
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[9E23EE7DC287]
http://linked.open...i/riv/nazevZdroje	Scientia Agriculturae Bohemica
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	1 (xsd:int)
http://linked.open...cetTvurcuVysledku	5 (xsd:int)
http://linked.open...UplatneniVysledku	2014
http://linked.open...v/svazekPeriodika	45
http://linked.open...iv/tvurceVysledku	Dragounová, Hedvika Hejtmánková, A. Hejtmánková, K. Horníčková, Š. Michlová, T.
http://linked.open...n/vavai/riv/zamer	Setrvalé zemědělství, kvalita zemědělské produkce, krajinné a přírodní zdroje.
issn	1211-3174
number of pages	7 (xsd:int)

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