"EP9058" . "2"^^ . . . . . . "milk"@en . . . . "9"^^ . . . "9"^^ . . . . . "Potravn\u00ED patogeny rodu Bacillus v ml\u00E9ce, metoda odhadu a redukce jejich pr\u016Fniku do potravn\u00EDho \u0159et\u011Bzce." . . "V\u00FDsledky odpov\u00EDdaj\u00ED zad\u00E1n\u00ED a jejich vyu\u017Eit\u00ED v\u00FDznamn\u011B ovlivn\u00ED oblast ekonomick\u00E9 zainteresovanosti prvov\u00FDrobc\u016F ve vztahu ke zpracovatel\u016Fm. Mohou b\u00FDt vyu\u017Eity i komer\u010Dn\u011B v poradensk\u00E9 \u010Dinnosti."@cs . . "0"^^ . "http://www.isvav.cz/projectDetail.do?rowId=EP9058"^^ . "\u0158e\u0161en\u00ED projektu je zam\u011B\u0159eno na v\u00FDskyt sporotvorn\u00FDch bakteri\u00E1ln\u00EDch kmen\u016F rodu Bacillus v syrov\u00E9m kravsk\u00E9m ml\u00E9ce a mo\u017Enost tvorby lipolytick\u00FDch a proteolytick\u00FDch enzym\u016F. Schopnost p\u0159e\u017E\u00EDvat pastera\u010Dn\u00ED teplotu ve form\u011B sp\u00F3r, d\u00E1le pak tvo\u0159it lytick\u00E9 enzymy p\u0159i ni\u017E\u0161\u00EDch teplot\u00E1ch m\u00E1 negativn\u00ED dopad na technologick\u00E9 vlastnosti ml\u00E9ka a fin\u00E1ln\u00EDch produkt\u016F. Z\u00E1v\u011Br projektu pak bude zam\u011B\u0159en na tvorbu jednoduch\u00E9 metody odhadu v\u00FDskytu ne\u017E\u00E1douc\u00ED mikrofl\u00F3ry v ml\u00E9ce p\u0159ed pasterac\u00ED a metodu redukce jejich pr\u016Fniku do fin\u00E1ln\u00EDho v\u00FDrobku b\u011Bhem technologick\u00E9ho procesu." . "Food pathogens (Bacillus strain) in milk, method for estimate and reduction of their passage into the foodstuff chain"@en . "The proposed project would study frequency of spore-forming Bacillus strains in raw cow's milk and formation of lipolytic and proteolytic enzymes. Survival of pathogens (as spores) at pasteurization temperatures and formation of lytic enzymes at lower temperatures result in reduced technologic parameters of milk and milk products. The final phase of the project will be aimed at study and specification of a simple method estimating incidence of undesirable microflora in milk before pasteurization and a method reducing their passage into final products during technological processing."@en . "1"^^ . "2003-10-23+02:00"^^ .