. "RIV/26722861:_____/06:KYSANY06!RIV08-MSM-26722861" . "Fermented milk product"@en . "Fermented milk product"@en . "Kysan\u00FD ml\u00E9\u010Dn\u00FD v\u00FDrobek" . "Kysan\u00FD ml\u00E9\u010Dn\u00FD v\u00FDrobek m\u00E1 typick\u00E9 senzorick\u00E9 vlastnosti a p\u0159\u00EDtomnost probiotick\u00E9 kultury Lbc.casei p\u0159\u00EDzniv\u011B ovliv\u0148uje slo\u017Een\u00ED st\u0159evn\u00ED mikroflory." . "RIV/26722861:_____/06:KYSANY06" . "Pecha\u010Dov\u00E1, Marta" . "Z(MSM2672286101)" . . . . "fermented milk product; presence of probiotic culture of Lbc. casei"@en . . . "482741" . "Technick\u00E9 \u0159e\u0161en\u00ED se t\u00FDk\u00E1 kysan\u00E9ho ml\u00E9\u010Dn\u00E9ho v\u00FDrobku, kter\u00FD je obohacen probiotickou kulturou Lactobacillus casei. V\u00FDrobek, kter\u00FD je v sou\u010Dasnosti na trhu, nem\u00E1 typick\u00E9 senzorick\u00E9 vlastnosti fermentovan\u00E9ho ml\u00E9\u010Dn\u00E9ho v\u00FDrobku a je dra\u017E\u0161\u00ED, ne\u017E b\u011B\u017En\u00E9 fermentovan\u00E9 v\u00FDrobky. Kysan\u00FD ml\u00E9\u010Dn\u00FD v\u00FDrobek podle u\u017Eitn\u00E9ho vzoru m\u00E1 typick\u00E9 senzorick\u00E9 vlastnosti a p\u0159\u00EDtomnost probiotick\u00E9 kultury Lactobacillus casei p\u0159\u00EDzniv\u011B ovliv\u0148uje slo\u017Een\u00ED st\u0159evn\u00ED mikroflory. Tento kysan\u00FD v\u00FDrobek d\u00E1le obsahuje v 1 ml minim\u00E1ln\u011B 1 x 106 smetanov\u00E9 mezofiln\u00ED laktokokov\u00E9 kultury nebo kultury Streptococcus thermophilus a probiotickou kulturu Lactobacillus casei minim\u00E1ln\u011B 1 x 106 v 1 ml kysan\u00E9ho ml\u00E9\u010Dn\u00E9ho v\u00FDrobku. V\u00FDrobek tak\u00E9 obsahuje v 1 ml 1 x 106 Bifidobakterie, 1 x 106 propionov\u00E9 bakterie a minim\u00E1ln\u011B 1 % dal\u0161\u00EDho prebiotika."@cs . "Technical solution is concerns of fermented milk product enriched with probiotic culture Lactobacillus casei. Resembling presently available product on the market has no typical sensory properties of fermented milk product and it is more expensive as current milk products. Fermented milk product according the utility design has typical sensory properties and the presence of probiotic culture of Lactobacillus casei influences the composition of intestinal microflora. This fermented milk product contains minimal 1x10 6 CFU/ml of cream mesophilic lactococci culture, or minimal 1x10 6 CFU/ml of Streptococcus thermophilus culture and probiotic culture Lactobacillus casei. There is also 1x10 6 CFU/ml of bifidobacteria and 1x10 6 CFU/ml of propionibacteria and minimal 1 % of other prebiotic."@en . "Kysan\u00FD ml\u00E9\u010Dn\u00FD v\u00FDrobek"@cs . "KYSANY06" . . . "Kysan\u00FD ml\u00E9\u010Dn\u00FD v\u00FDrobek"@cs . . "[F20C8B9B3D24]" . "Technick\u00E9 \u0159e\u0161en\u00ED se t\u00FDk\u00E1 kysan\u00E9ho ml\u00E9\u010Dn\u00E9ho v\u00FDrobku, kter\u00FD je obohacen probiotickou kulturou Lactobacillus casei. V\u00FDrobek, kter\u00FD je v sou\u010Dasnosti na trhu, nem\u00E1 typick\u00E9 senzorick\u00E9 vlastnosti fermentovan\u00E9ho ml\u00E9\u010Dn\u00E9ho v\u00FDrobku a je dra\u017E\u0161\u00ED, ne\u017E b\u011B\u017En\u00E9 fermentovan\u00E9 v\u00FDrobky. Kysan\u00FD ml\u00E9\u010Dn\u00FD v\u00FDrobek podle u\u017Eitn\u00E9ho vzoru m\u00E1 typick\u00E9 senzorick\u00E9 vlastnosti a p\u0159\u00EDtomnost probiotick\u00E9 kultury Lactobacillus casei p\u0159\u00EDzniv\u011B ovliv\u0148uje slo\u017Een\u00ED st\u0159evn\u00ED mikroflory. Tento kysan\u00FD v\u00FDrobek d\u00E1le obsahuje v 1 ml minim\u00E1ln\u011B 1 x 106 smetanov\u00E9 mezofiln\u00ED laktokokov\u00E9 kultury nebo kultury Streptococcus thermophilus a probiotickou kulturu Lactobacillus casei minim\u00E1ln\u011B 1 x 106 v 1 ml kysan\u00E9ho ml\u00E9\u010Dn\u00E9ho v\u00FDrobku. V\u00FDrobek tak\u00E9 obsahuje v 1 ml 1 x 106 Bifidobakterie, 1 x 106 propionov\u00E9 bakterie a minim\u00E1ln\u011B 1 % dal\u0161\u00EDho prebiotika." . "Roubal, Petr" . . . "3"^^ . . . "Dosud se na trhu vyskytuj\u00EDc\u00ED kysan\u00FD ml\u00E9\u010Dn\u00FD v\u00FDrobek s probiotockou kulturou Lbc.casei nem\u00E1 typick\u00E9 senzorick\u00E9 vlastnosti a cenov\u011B je t\u0159ekr\u00E1t dra\u017E\u0161\u00ED ne\u017E v\u00FDrobek podle tohoto u\u017Eitn\u00E9ho vzoru." . . . . "U\u017Eitn\u00FD vzor byl p\u0159ihl\u00E1\u0161en u \u00DA\u0159adu pr\u016Fmyslov\u00E9ho vlastnictv\u00ED \u010CR, \u010D. p\u0159ihl\u00E1\u0161ky 2005-17243, p\u0159ihl\u00E1\u0161eno dne 1.12.2005, zaps\u00E1no 9.1.2006, \u010D. z\u00E1pisu 16141" . "Kysan\u00FD ml\u00E9\u010Dn\u00FD v\u00FDrobek" . "3"^^ . "Drbohlav, Jan" . . . . .