. . . "Predikce jakosti zral\u00FDch s\u00FDr\u016F ement\u00E1lsk\u00E9ho typu s vyu\u017Eit\u00EDm proteol\u00FDzy b\u00EDlkovin"@cs . "RIV/26722861:_____/08:BERN108!RIV08-MSM-26722861" . . . . . "cheeses of Emmentaler type; proteolysis; peptides; amino acids"@en . "Quality prediction in mature cheeses of Emmentaler type using protein proteolysis" . "5th IDF Symposium on Cheese Ripening, 9.-13.3.2008" . . "Havl\u00EDkov\u00E1, \u0160\u00E1rka" . "Z(MSM2672286101)" . "Elich, Ond\u0159ej" . "Predikce jakosti zral\u00FDch s\u00FDr\u016F ement\u00E1lsk\u00E9ho typu s vyu\u017Eit\u00EDm proteol\u00FDzy b\u00EDlkovin"@cs . "The relation between the content of individual peptides and amino acids determined in cheeses in the stages of cheese maturation in view and the final evaluation of mature cheeses was evaluated by means of Pearson correlation coefficients for individual peptides and amino acids. For the prediction of the final quality of mature cheeses on the basis of the content of individual peptide fractions, there were selected three possible criteria. According to the calculated correlation criteria, the most suitable criterion is the content of the peptide Nr. 6. Among the amino acids in view, the most suitable ones appear to be proline or glutamic acid. The course of protein proteolysis in industrially produced cheeses was also monitored in a set of 20 operational cheese productions distributed into the four seasons." . "Quality prediction in mature cheeses of Emmentaler type using protein proteolysis"@en . . . "Quality prediction in mature cheeses of Emmentaler type using protein proteolysis"@en . . . "The relation between the content of individual peptides and amino acids determined in cheeses in the stages of cheese maturation in view and the final evaluation of mature cheeses was evaluated by means of Pearson correlation coefficients for individual peptides and amino acids. For the prediction of the final quality of mature cheeses on the basis of the content of individual peptide fractions, there were selected three possible criteria. According to the calculated correlation criteria, the most suitable criterion is the content of the peptide Nr. 6. Among the amino acids in view, the most suitable ones appear to be proline or glutamic acid. The course of protein proteolysis in industrially produced cheeses was also monitored in a set of 20 operational cheese productions distributed into the four seasons."@en . "4"^^ . "Erban, Vladim\u00EDr" . "Bern, \u0160v\u00FDcarsko" . . . "http://www.cheese2008.ch/en/2.6.0.html" . . . . "Kom\u00E1rkov\u00E1, Eli\u0161ka" . "Quality prediction in mature cheeses of Emmentaler type using protein proteolysis" . "6"^^ . "391215" . . "\u0160vandrl\u00EDk, Zden\u011Bk" . "Vztah mezi obsahem jednotliv\u00FDch peptid\u016F a aminokyselin stanoven\u00FDch v s\u00FDrech b\u011Bhem zr\u00E1n\u00ED s\u00FDr\u016F a kvalitou zral\u00FDch s\u00FDr\u016F ve st\u00E1\u0159\u00ED 120 dn\u016F byl vyhodnocen pomoc\u00ED Pearsonov\u00FDch korela\u010Dn\u00EDch koeficient\u016F pro jednotliv\u00E9 peptidy i pro aminokyseliny. Pro predikci v\u00FDsledn\u00E9 jakosti zral\u00FDch s\u00FDr\u016F podle pr\u016Fb\u011Bhu proteol\u00FDzy s\u00FDr\u016F ement\u00E1lsk\u00E9ho typu b\u011Bhem jejich zr\u00E1n\u00ED byl navr\u017Een celkov\u00FD obsah hydrofiln\u00EDch peptid\u016F, peptid \u010D. 2 a nejt\u011Bsn\u011Bj\u0161\u00ED z\u00E1vislost plat\u00ED pro peptid \u010D. 6. Ze sledovan\u00FDch aminokyselin se jev\u00ED nejvhodn\u011Bj\u0161\u00ED aminokyselina prolin resp. kyselina glutamov\u00E1. Pr\u016Fb\u011Bh proteol\u00FDzy b\u00EDlkovin v pr\u016Fmyslov\u011B vyroben\u00FDch s\u00FDrech byl sledov\u00E1n na souboru 20 provozn\u00EDch v\u00FDrob s\u00FDr\u016F rozlo\u017Een\u00FDch do 4 ro\u010Dn\u00EDch obdob\u00ED."@cs . "RIV/26722861:_____/08:BERN108" . "[F30EAA515A2C]" . . "\u010Cern\u00FD, Vladim\u00EDr" . .