. "Vliv voln\u00FDch MK na chutnost s\u00FDra Niva" . . "5"^^ . . "Influence of FFA to Niva cheese flavour"@en . . "Bezd\u011Bkov\u00E1, \u0160\u00E1rka" . "Influence of FFA to Niva cheese flavour"@en . "Vliv voln\u00FDch MK na chutnost s\u00FDra Niva"@cs . . . . . "Loupancov\u00E1, Blanka" . "RIV/00216305:26310/04:PU45555" . "S\u00FDr Niva (50 % su\u0161iny, 55 % tuku v su\u0161in\u011B) pat\u0159\u00ED do skupiny s\u00FDr\u016F s pl\u00EDsn\u00ED v t\u011Bst\u011B, pro jeho vzhled je typick\u00FD mramorovan\u00FD porost modr\u00E9 nebo modrozelen\u00E9 pl\u00EDsn\u011B Penicillium roqueforti na \u0159ezu. Vyr\u00E1b\u00ED se z pasterovan\u00E9ho kravsk\u00E9ho ml\u00E9ka. Vyzna\u010Duje se v\u00FDraznou pikantn\u00ED chut\u00ED a v\u016Fn\u00ED, jej\u00ED\u017E podstatu tvo\u0159\u00ED t\u011Bkav\u00E9 aromatick\u00E9 l\u00E1tky, p\u0159edev\u0161\u00EDm methylketony, alkoholy a voln\u00E9 mastn\u00E9 kyseliny. Tyto slou\u010Deniny vznikaj\u00ED b\u011Bhem zr\u00E1n\u00ED s\u00FDra z ml\u00E9\u010Dn\u00E9ho tuku. Rozklad tuku je zp\u016Fsoben lipolytickou aktivitou somatick\u00FDch bun\u011Bk a mikroorganism\u016F, hlavn\u011B pl\u00EDsn\u00ED, proto je u pl\u00EDs\u0148ov\u00FDch s\u00FDr\u016F velmi d\u016Fle\u017Eit\u00FD. Pl\u00EDse\u0148 Penicillium roqueforti m\u00E1 v\u00FDraznou lipolytickou aktivitu, tud\u00ED\u017E doch\u00E1z\u00ED p\u0159ednostn\u011B k enzymatick\u00FDm zm\u011Bn\u00E1m (hydrol\u00FDza, oxidace) ml\u00E9\u010Dn\u00E9ho tuku p\u0159ed jeho oxidac\u00ED vzdu\u0161n\u00FDm kysl\u00EDkem. Rozkladem ml\u00E9\u010Dn\u00E9ho tuku vznik\u00E1 glycerol a voln\u00E9 mastn\u00E9 kyseliny. Mastn\u00E9 kyseliny p\u0159isp\u00EDvaj\u00ED k chutnosti pl\u00EDs\u0148ov\u00FDch s\u00FDr\u016F p\u0159\u00EDmo i nep\u0159\u00EDmo jak"@cs . "S\u00FDr Niva (50 % su\u0161iny, 55 % tuku v su\u0161in\u011B) pat\u0159\u00ED do skupiny s\u00FDr\u016F s pl\u00EDsn\u00ED v t\u011Bst\u011B, pro jeho vzhled je typick\u00FD mramorovan\u00FD porost modr\u00E9 nebo modrozelen\u00E9 pl\u00EDsn\u011B Penicillium roqueforti na \u0159ezu. Vyr\u00E1b\u00ED se z pasterovan\u00E9ho kravsk\u00E9ho ml\u00E9ka. Vyzna\u010Duje se v\u00FDraznou pikantn\u00ED chut\u00ED a v\u016Fn\u00ED, jej\u00ED\u017E podstatu tvo\u0159\u00ED t\u011Bkav\u00E9 aromatick\u00E9 l\u00E1tky, p\u0159edev\u0161\u00EDm methylketony, alkoholy a voln\u00E9 mastn\u00E9 kyseliny. Tyto slou\u010Deniny vznikaj\u00ED b\u011Bhem zr\u00E1n\u00ED s\u00FDra z ml\u00E9\u010Dn\u00E9ho tuku. Rozklad tuku je zp\u016Fsoben lipolytickou aktivitou somatick\u00FDch bun\u011Bk a mikroorganism\u016F, hlavn\u011B pl\u00EDsn\u00ED, proto je u pl\u00EDs\u0148ov\u00FDch s\u00FDr\u016F velmi d\u016Fle\u017Eit\u00FD. Pl\u00EDse\u0148 Penicillium roqueforti m\u00E1 v\u00FDraznou lipolytickou aktivitu, tud\u00ED\u017E doch\u00E1z\u00ED p\u0159ednostn\u011B k enzymatick\u00FDm zm\u011Bn\u00E1m (hydrol\u00FDza, oxidace) ml\u00E9\u010Dn\u00E9ho tuku p\u0159ed jeho oxidac\u00ED vzdu\u0161n\u00FDm kysl\u00EDkem. Rozkladem ml\u00E9\u010Dn\u00E9ho tuku vznik\u00E1 glycerol a voln\u00E9 mastn\u00E9 kyseliny. Mastn\u00E9 kyseliny p\u0159isp\u00EDvaj\u00ED k chutnosti pl\u00EDs\u0148ov\u00FDch s\u00FDr\u016F p\u0159\u00EDmo i nep\u0159\u00EDmo jak" . . . . . "RIV/00216305:26310/04:PU45555!RIV11-MSM-26310___" . "593102" . "The aim of this work was to identify FFA of Niva cheese and to determine their affect to oreganoleptic properties of cheese. Cheese ripening involves a complex of biochemical events that leads to the characteristic taste, aroma and texture of each cheese variety. Olfactory and gustatory profiles were assessed by sensory analysis (with six aroma and ten taste attributes), ranking test and evaluation of total sensory quality on an ordinal scale. The most ripened cheeses were evaluated as the best, ripening process also significantly influences organoleptic properties of cheeses."@en . . . "[E0216ECC6890]" . "Bab\u00E1k, Libor" . "Vliv voln\u00FDch MK na chutnost s\u00FDra Niva" . . "fatty acids, cheese"@en . "V" . "V\u00EDtov\u00E1, Eva" . "5"^^ . "26310" . "Zemanov\u00E1, Jana" . . . "Vliv voln\u00FDch MK na chutnost s\u00FDra Niva"@cs .