. "\u0160vejcarov\u00E1, M." . "The influence of milking method and phase of lactation on the technological parameters of ovine milk and product quality"@en . . . . "RIV/16193296:_____/11:MZJOVC11" . "Elich, O." . "Na t\u0159ech r\u016Fzn\u00FDch farm\u00E1ch s rozd\u00EDln\u00FDm zp\u016Fsobem ust\u00E1jen\u00ED byl v pr\u016Fb\u011Bhu laktace sledov\u00E1n vliv strojn\u00EDho a ru\u010Dn\u00EDho dojen\u00ED na technologick\u00E9 vlastnosti ov\u010D\u00EDho ml\u00E9ka p\u0159i v\u00FDrob\u011B fermentovan\u00FDch v\u00FDrobk\u016F a s\u00FDr\u016F. Byla hodnocena mikrobiologick\u00E1 kvalita syrov\u00E9ho ov\u010D\u00EDho ml\u00E9ka, sledov\u00E1na kysac\u00ED schopnost a sy\u0159itelnost ml\u00E9ka. Ze Sb\u00EDrky ml\u00E9ka\u0159sk\u00FDch mikroorganism\u016F Laktofl\u00F3ra byly testov\u00E1ny bakterie ml\u00E9\u010Dn\u00E9ho kys\u00E1n\u00ED s c\u00EDlem dosa\u017Een\u00ED optim\u00E1ln\u00EDch chu\u0165ov\u00FDch a konzisten\u010Dn\u00EDch vlastnost\u00ED. U probiotick\u00FDch bakteri\u00ED byla p\u0159i v\u00FDb\u011Bru kmene zohledn\u011Bna dosa\u017Een\u00E1 denzita probiotick\u00FDch mikroorganism\u016F tak, aby byla spln\u011Bna Vyhl\u00E1\u0161ka 370/2008 Sb. Na z\u00E1klad\u011B z\u00EDskan\u00FDch v\u00FDsledk\u016F bylo potvrzeno, \u017Ee na kvalitu ov\u010D\u00EDho ml\u00E9ka jako suroviny pro fermentovan\u00E9 v\u00FDrobky nem\u00E1 vliv doba laktace ani zp\u016Fsob dojen\u00ED. Vybran\u00E9 kmeny bakteri\u00ED ml\u00E9\u010Dn\u00E9ho kys\u00E1n\u00ED (BMK) budou slou\u017Eit jako tuzemsk\u00FD zdroj k v\u00FDrob\u011B jogurt\u016F a probiotick\u00FDch n\u00E1poj\u016F nebo dresink\u016F z ov\u010D\u00EDho ml\u00E9ka."@cs . "RIV/16193296:_____/11:MZJOVC11!RIV12-MZE-16193296" . "Vliv zp\u016Fsobu dojen\u00ED a f\u00E1ze laktace na technologick\u00E9 parametry ov\u010D\u00EDho ml\u00E9ka a kvalitu v\u00FDrobku"@cs . "4"^^ . "Na t\u0159ech r\u016Fzn\u00FDch farm\u00E1ch s rozd\u00EDln\u00FDm zp\u016Fsobem ust\u00E1jen\u00ED byl v pr\u016Fb\u011Bhu laktace sledov\u00E1n vliv strojn\u00EDho a ru\u010Dn\u00EDho dojen\u00ED na technologick\u00E9 vlastnosti ov\u010D\u00EDho ml\u00E9ka p\u0159i v\u00FDrob\u011B fermentovan\u00FDch v\u00FDrobk\u016F a s\u00FDr\u016F. Byla hodnocena mikrobiologick\u00E1 kvalita syrov\u00E9ho ov\u010D\u00EDho ml\u00E9ka, sledov\u00E1na kysac\u00ED schopnost a sy\u0159itelnost ml\u00E9ka. Ze Sb\u00EDrky ml\u00E9ka\u0159sk\u00FDch mikroorganism\u016F Laktofl\u00F3ra byly testov\u00E1ny bakterie ml\u00E9\u010Dn\u00E9ho kys\u00E1n\u00ED s c\u00EDlem dosa\u017Een\u00ED optim\u00E1ln\u00EDch chu\u0165ov\u00FDch a konzisten\u010Dn\u00EDch vlastnost\u00ED. U probiotick\u00FDch bakteri\u00ED byla p\u0159i v\u00FDb\u011Bru kmene zohledn\u011Bna dosa\u017Een\u00E1 denzita probiotick\u00FDch mikroorganism\u016F tak, aby byla spln\u011Bna Vyhl\u00E1\u0161ka 370/2008 Sb. Na z\u00E1klad\u011B z\u00EDskan\u00FDch v\u00FDsledk\u016F bylo potvrzeno, \u017Ee na kvalitu ov\u010D\u00EDho ml\u00E9ka jako suroviny pro fermentovan\u00E9 v\u00FDrobky nem\u00E1 vliv doba laktace ani zp\u016Fsob dojen\u00ED. Vybran\u00E9 kmeny bakteri\u00ED ml\u00E9\u010Dn\u00E9ho kys\u00E1n\u00ED (BMK) budou slou\u017Eit jako tuzemsk\u00FD zdroj k v\u00FDrob\u011B jogurt\u016F a probiotick\u00FDch n\u00E1poj\u016F nebo dresink\u016F z ov\u010D\u00EDho ml\u00E9ka." . . "It was observed influence of hand and machine milking and the phase of lactation on three various farms on technological characteristic of ovine milk in the course of making of fermented products and cheese making. It was evaluated microbiological quality of raw ovine milk and it was observed the fermented capability and milk rennet ability. Lactic acid bacteria from The Collection of Dairy Microorganisms Laktoflora were tested with the aim of achievement of optimal taste and consistence parameters. At the selection of strain of probiotic bacteria was took into consideration their density so as Regulation 370/2008 was satisfied. On the grounds gained results was to confirmed, that on quality ovine milks like raw materials for fermented products hasn't influence lactation nor way milking. Choice tribes lactic acid bacteria will serve as inland source of production yogurts and probiotic drinks or dressing from ovine milks."@en . "239316" . "Vliv zp\u016Fsobu dojen\u00ED a f\u00E1ze laktace na technologick\u00E9 parametry ov\u010D\u00EDho ml\u00E9ka a kvalitu v\u00FDrobku" . "http://www.mlekarskelisty.cz/upload/soubory/pdf/2011/128_s.i-iv.pdf" . . "128" . . . "1"^^ . "4"^^ . . "P(QH72286), Z(MSM2672286101)" . "Vliv zp\u016Fsobu dojen\u00ED a f\u00E1ze laktace na technologick\u00E9 parametry ov\u010D\u00EDho ml\u00E9ka a kvalitu v\u00FDrobku"@cs . "CZ - \u010Cesk\u00E1 republika" . "2011" . "Pecha\u010Dov\u00E1, Marta" . . "Vliv zp\u016Fsobu dojen\u00ED a f\u00E1ze laktace na technologick\u00E9 parametry ov\u010D\u00EDho ml\u00E9ka a kvalitu v\u00FDrobku" . "[FF65FDF6507C]" . "ovine milk; milking method; phase of lactation; technological parameters"@en . . . . . . "1212-950X" . . "The influence of milking method and phase of lactation on the technological parameters of ovine milk and product quality"@en . "Mal\u00E1, G." . . . . "Ml\u00E9ka\u0159sk\u00E9 listy" .