"RIV/26722861:_____/06:WOSY1106" . "0"^^ . "Hofer, Ji\u0159\u00ED" . "\u010Cern\u00FD, Vladim\u00EDr" . . . . "Z(MSM2672286101)" . . "2006-11-14+01:00"^^ . . . "V\u00DAM s.r.o., T\u00E1bor, Sob\u011Bslavsk\u00E1 841" . . . . . "cheesemaking"@en . "Workshop for cheesemakers and cheesemasters"@en . . "Microbiology: Microbiological evaluation of cheesemilk, microbiological check of cheese ripening, determination of lactococci, lactobacilli, propionibacteria and the level of potencional harmful microflora, using of culture media, the technique for samples treatment, cultivation and interpretation of results including of practical demonstrations, cheese defects and their potential causes of microbiological background. Chemical and technological part: Evaluation of cheesemilk especially from the composition of view, dairy starters, renneting of milk and thermal curves on the cheesemaker, the technology of cheese curd manufacture and molding of green cheese, cheese salting, decomposition of the dry matter and the formation of defects of non microbiological origin, cheese ripening, water activity, microflora, quality of ripened cheese, defects of microbiological and non microbiological origin, demonstration of the selected check methods. Yield, its checking, cheese packaging, environment, its analysis"@en . "Workshop pro s\u00FDra\u0159e a s\u00FDra\u0159sk\u00E9 mistry" . . "2006-11-14+01:00"^^ . "Mikrobiologie : mikrobi\u00E1ln\u00ED hodnocen\u00ED ml\u00E9ka pro s\u00FDra\u0159sk\u00E9 \u00FA\u010Dely, mikrobiologick\u00E1 kontrola zr\u00E1n\u00ED s\u00FDr\u016F, stanoven\u00ED laktokok\u016F, laktobacil\u016F, propionov\u00FDch bakteri\u00ED a \u00FArovn\u011B potencion\u00E1ln\u011B \u0161kodliv\u00E9 mikrofl\u00F3ry, pou\u017Eit\u00ED \u017Eivn\u00FDch m\u00E9di\u00ED technika zpracov\u00E1n\u00ED vzork\u016F, kultivace a hodnocen\u00ED v\u00FDsledk\u016F v\u010Detn\u011B praktick\u00FDch uk\u00E1zek, vady s\u00FDr\u016F a jejich mo\u017En\u00E9 p\u0159\u00ED\u010Diny mikrobi\u00E1ln\u00EDho p\u016Fvodu Chemick\u00E1 a technologick\u00E1 \u010D\u00E1st: :hodnocen\u00ED ml\u00E9ka pro s\u00FDra\u0159sk\u00E9 \u00FA\u010Dely p\u0159edev\u0161\u00EDm z hlediska jeho slo\u017Een\u00ED, hodnocen\u00ED \u010CMK , s\u00FD\u0159en\u00ED ml\u00E9ka a teplotn\u00ED k\u0159ivky na v\u00FDrobn\u00EDku, technologie v\u00FDroby s\u00FDrov\u00E9ho zrna a formov\u00E1n\u00ED mlad\u00FDch s\u00FDr\u016F, solen\u00ED s\u00FDr\u016F, rozlo\u017Een\u00ED su\u0161iny a vznik vad nemikrobi\u00E1ln\u00EDho charakteru, zr\u00E1n\u00ED s\u00FDr\u016F, aktivita vody, mikrofl\u00F3ra, jakost zral\u00FDch s\u00FDr\u016F, vady mikrobi\u00E1ln\u00EDho a nemikrobi\u00E1ln\u00EDho p\u016Fvodu, uk\u00E1zka aplikace vybran\u00FDch kontroln\u00EDch metod V\u00FDt\u011B\u017Enost, jej\u00ED kontrola, balen\u00ED s\u00FDr\u016F, prost\u0159ed\u00ED, jeho kontrola" . "Workshop pro s\u00FDra\u0159e a s\u00FDra\u0159sk\u00E9 mistry" . "Workshop for cheesemakers and cheesemasters"@en . . . "Peroutkov\u00E1, Jitka" . "RIV/26722861:_____/06:WOSY1106!RIV08-MSM-26722861" . . "Workshop pro s\u00FDra\u0159e a s\u00FDra\u0159sk\u00E9 mistry"@cs . "Mikrobiologie : mikrobi\u00E1ln\u00ED hodnocen\u00ED ml\u00E9ka pro s\u00FDra\u0159sk\u00E9 \u00FA\u010Dely, mikrobiologick\u00E1 kontrola zr\u00E1n\u00ED s\u00FDr\u016F, stanoven\u00ED laktokok\u016F, laktobacil\u016F, propionov\u00FDch bakteri\u00ED a \u00FArovn\u011B potencion\u00E1ln\u011B \u0161kodliv\u00E9 mikrofl\u00F3ry, pou\u017Eit\u00ED \u017Eivn\u00FDch m\u00E9di\u00ED technika zpracov\u00E1n\u00ED vzork\u016F, kultivace a hodnocen\u00ED v\u00FDsledk\u016F v\u010Detn\u011B praktick\u00FDch uk\u00E1zek, vady s\u00FDr\u016F a jejich mo\u017En\u00E9 p\u0159\u00ED\u010Diny mikrobi\u00E1ln\u00EDho p\u016Fvodu Chemick\u00E1 a technologick\u00E1 \u010D\u00E1st: :hodnocen\u00ED ml\u00E9ka pro s\u00FDra\u0159sk\u00E9 \u00FA\u010Dely p\u0159edev\u0161\u00EDm z hlediska jeho slo\u017Een\u00ED, hodnocen\u00ED \u010CMK , s\u00FD\u0159en\u00ED ml\u00E9ka a teplotn\u00ED k\u0159ivky na v\u00FDrobn\u00EDku, technologie v\u00FDroby s\u00FDrov\u00E9ho zrna a formov\u00E1n\u00ED mlad\u00FDch s\u00FDr\u016F, solen\u00ED s\u00FDr\u016F, rozlo\u017Een\u00ED su\u0161iny a vznik vad nemikrobi\u00E1ln\u00EDho charakteru, zr\u00E1n\u00ED s\u00FDr\u016F, aktivita vody, mikrofl\u00F3ra, jakost zral\u00FDch s\u00FDr\u016F, vady mikrobi\u00E1ln\u00EDho a nemikrobi\u00E1ln\u00EDho p\u016Fvodu, uk\u00E1zka aplikace vybran\u00FDch kontroln\u00EDch metod V\u00FDt\u011B\u017Enost, jej\u00ED kontrola, balen\u00ED s\u00FDr\u016F, prost\u0159ed\u00ED, jeho kontrola"@cs . "Workshop pro s\u00FDra\u0159e a s\u00FDra\u0159sk\u00E9 mistry"@cs . "Havl\u00EDkov\u00E1, \u0160\u00E1rka" . "15"^^ . "5"^^ . "Pecha\u010Dov\u00E1, Marta" . . . "6"^^ . "509099" . . . "Kvasni\u010Dkov\u00E1, Eva" . "[F23A1B5626F8]" .