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Statements

Subject Item
n2:RIV%2F26722861%3A_____%2F14%3A%23DR70%21RIV15-MZE-26722861
rdf:type
n11:Vysledek skos:Concept
rdfs:seeAlso
http://www.czu.cz/cs/?r=319
dcterms: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.
dcterms: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
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
skos:notation
RIV/26722861:_____/14:#DR70!RIV15-MZE-26722861
n4:aktivita
n8:Z n8:I
n4:aktivity
I, Z(MSM6046070901)
n4:cisloPeriodika
4
n4:dodaniDat
n18:2015
n4:domaciTvurceVysledku
n6:9589244
n4:druhVysledku
n13:J
n4:duvernostUdaju
n5:S
n4:entitaPredkladatele
n17:predkladatel
n4:idSjednocenehoVysledku
39979
n4:idVysledku
RIV/26722861:_____/14:#DR70
n4:jazykVysledku
n12:eng
n4:klicovaSlova
hippuric acid; benzoic acid; fermented milk drinks; raw milk; HPLC
n4:klicoveSlovo
n14:HPLC n14:raw%20milk n14:hippuric%20acid n14:fermented%20milk%20drinks n14:benzoic%20acid
n4:kodStatuVydavatele
CZ - Česká republika
n4:kontrolniKodProRIV
[9E23EE7DC287]
n4:nazevZdroje
Scientia Agriculturae Bohemica
n4:obor
n9:GM
n4:pocetDomacichTvurcuVysledku
1
n4:pocetTvurcuVysledku
5
n4:rokUplatneniVysledku
n18:2014
n4:svazekPeriodika
45
n4:tvurceVysledku
Horníčková, Š. Michlová, T. Dragounová, Hedvika Hejtmánková, A. Hejtmánková, K.
n4:zamer
n15:MSM6046070901
s:issn
1211-3174
s:numberOfPages
7