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

Facets (new session)
Description
Metadata
Settings
- owl:sameAs
- Inference Rule:

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

Attributes	Values
rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
rdfs:seeAlso	http://www.jmbfs.org/wp-content/uploads/2013/04/jmbfs_0219_kalhotka.pdf
Description	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. Microbiological analysis showed relatively high numbers of adverse coliform bacteria (up to 1.2 x 107 CFU/g) in all cheeses. Counts of psychrotrophic microorganisms were relatively high as well, they moved between of 103 -- 108 CFU/g. 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. Microbiological analysis showed relatively high numbers of adverse coliform bacteria (up to 1.2 x 107 CFU/g) in all cheeses. Counts of psychrotrophic microorganisms were relatively high as well, they moved between of 103 -- 108 CFU/g. (en)
Title	Important groups of microorganisms in raw goat milk and fresh goat cheeses determined during lactation Important groups of microorganisms in raw goat milk and fresh goat cheeses determined during lactation (en)
skos:prefLabel	Important groups of microorganisms in raw goat milk and fresh goat cheeses determined during lactation Important groups of microorganisms in raw goat milk and fresh goat cheeses determined during lactation (en)
skos:notation	RIV/62156489:43210/13:00199503!RIV14-MSM-43210___
http://linked.open...avai/riv/aktivita	P
http://linked.open...avai/riv/aktivity	P(2B08069)
http://linked.open...iv/cisloPeriodika	5
http://linked.open...vai/riv/dodaniDat	2014
http://linked.open...aciTvurceVysledku	Kalhotka, Libor Šustová, Květoslava Hůlová, Michaela Přichystalová, Jitka
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	Mendelova univerzita v Brně / Agronomická fakulta
http://linked.open...dnocenehoVysledku	79262
http://linked.open...ai/riv/idVysledku	RIV/62156489:43210/13:00199503
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	cheese; goat milk; microorganisms (en)
http://linked.open.../riv/klicoveSlovo	goat milk cheese microorganisms
http://linked.open...odStatuVydavatele	SK - Slovenská republika
http://linked.open...ontrolniKodProRIV	[8025A5D57D20]
http://linked.open...i/riv/nazevZdroje	The Journal of Microbiology, Biotechnology and Food Sciences
http://linked.open...in/vavai/riv/obor	EE
http://linked.open...ichTvurcuVysledku	4 (xsd:int)
http://linked.open...cetTvurcuVysledku	4 (xsd:int)
http://linked.open...vavai/riv/projekt	Relationship research of contaminant microflora and biogenic amines as the risk toxicants in the system of cheese health unexceptionability on the consumer market
http://linked.open...UplatneniVysledku	2013
http://linked.open...v/svazekPeriodika	2
http://linked.open...iv/tvurceVysledku	Kalhotka, Libor Šustová, Květoslava Hůlová, Michaela Přichystalová, Jitka
issn	1338-5178
number of pages	4 (xsd:int)
http://localhost/t...ganizacniJednotka	43210

Faceted Search & Find service v1.16.118 as of Jun 21 2024

Alternative Linked Data Documents: ODE Content Formats:

RDF

ODATA

Microdata

About

OpenLink Virtuoso version 07.20.3240 as of Jun 21 2024, on Linux (x86_64-pc-linux-gnu), Single-Server Edition (126 GB total memory, 36 GB memory in use)
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2024 OpenLink Software