About: Monitoring of milk acidity changes during goat cheesemaking

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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
Description	Goat milk acidity was monitored in different stages of lactation during the processing. Titratable acidity of samples was determined by Soxhlet-Henkel method. Goat cheese products were frozen and transported to the laboratory where their acidity was determined too. The average titratable acidity of milk after milking was 6.55 SH. Its maximum value (7.88 SH) was in the 198th day of lactation, which corresponds with feed portion change that time. Higher acidity of milk influenced cheesemaking: the milk coagulation time was shorter and the acidity of final products was higher. The obtained data show that the acidity of milk reasonably affects the quality of cheese. Goat milk acidity was monitored in different stages of lactation during the processing. Titratable acidity of samples was determined by Soxhlet-Henkel method. Goat cheese products were frozen and transported to the laboratory where their acidity was determined too. The average titratable acidity of milk after milking was 6.55 SH. Its maximum value (7.88 SH) was in the 198th day of lactation, which corresponds with feed portion change that time. Higher acidity of milk influenced cheesemaking: the milk coagulation time was shorter and the acidity of final products was higher. The obtained data show that the acidity of milk reasonably affects the quality of cheese. (en) Goat milk acidity was monitored in different stages of lactation during the processing. Titratable acidity of samples was determined by Soxhlet-Henkel method. Goat cheese products were frozen and transported to the laboratory where their acidity was determined too. The average titratable acidity of milk after milking was 6.55 SH. Its maximum value (7.88 SH) was in the 198th day of lactation, which corresponds with feed portion change that time. Higher acidity of milk influenced cheesemaking: the milk coagulation time was shorter and the acidity of final products was higher. The obtained data show that the acidity of milk reasonably affects the quality of cheese. (cs)
Title	Monitoring of milk acidity changes during goat cheesemaking Monitoring of milk acidity changes during goat cheesemaking (en) Sledování kyselosti mléka během výroby kozích sýrů (cs)
skos:prefLabel	Monitoring of milk acidity changes during goat cheesemaking Monitoring of milk acidity changes during goat cheesemaking (en) Sledování kyselosti mléka během výroby kozích sýrů (cs)
skos:notation	RIV/60460709:41210/06:20462!RIV08-MSM-41210___
http://linked.open.../vavai/riv/strany	449;452
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM6046070901)
http://linked.open...vai/riv/dodaniDat	2008
http://linked.open...aciTvurceVysledku	Babička, Luboš Kouřimská, Lenka Dragounová, Hedvika
http://linked.open.../riv/druhVysledku	D - Článek ve sborníku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Česká zemědělská univerzita v Praze / Fakulta agrobiologie, potravinových a přírodních zdrojů
http://linked.open...dnocenehoVysledku	486708
http://linked.open...ai/riv/idVysledku	RIV/60460709:41210/06:20462
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	goat milk, acidity (en)
http://linked.open.../riv/klicoveSlovo	goat milk acidity
http://linked.open...ontrolniKodProRIV	[90922447E911]
http://linked.open...v/mistoKonaniAkce	Oradea
http://linked.open...i/riv/mistoVydani	Oradea
http://linked.open...vEdiceCisloSvazku	Neuvedeno, 0
http://linked.open...i/riv/nazevZdroje	Natural resources and sustainable development. International Symposium
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	3 (xsd:int)
http://linked.open...cetTvurcuVysledku	3 (xsd:int)
http://linked.open...UplatneniVysledku	2006
http://linked.open...iv/tvurceVysledku	Babička, Luboš Kouřimská, Lenka Dragounová, Hedvika
http://linked.open...vavai/riv/typAkce	WRD - Světová
http://linked.open.../riv/zahajeniAkce	2006-10-10 (xsd:date)
http://linked.open...n/vavai/riv/zamer	Setrvalé zemědělství, kvalita zemědělské produkce, krajinné a přírodní zdroje.
number of pages	4 (xsd:int)
http://purl.org/ne...btex#hasPublisher	University of Oradea Publishing House
https://schema.org/isbn	978-973-759-158-6
http://localhost/t...ganizacniJednotka	41210
is http://linked.open...avai/riv/vysledek of	Monitoring of milk acidity changes during goat cheesemaking Monitoring of milk acidity changes during goat cheesemaking

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