"Potenci\u00E1l kravsk\u00E9ho kolostra pro aplikaci do fermentovan\u00FDch ml\u00E9\u010Dn\u00FDch v\u00FDrobk\u016F"@cs . "Krausov\u00E1, Gabriela" . "[78DF5D05DF9C]" . "Chm\u00FArov\u00E1, Jana" . "Potential of bovine colostrum for its application in fermented milk products"@en . "Potenci\u00E1l kravsk\u00E9ho kolostra pro aplikaci do fermentovan\u00FDch ml\u00E9\u010Dn\u00FDch v\u00FDrobk\u016F" . . . "\u010Curda, L." . "http://www.mlekarskelisty.cz/upload/soubory/pdf/2014/147_xii-xiv.pdf" . . . "3"^^ . "RIV/26722861:_____/14:#HY59!RIV15-MZE-26722861" . "RIV/26722861:_____/14:#HY59" . . . . . . "25" . "147" . "4"^^ . . "CZ - \u010Cesk\u00E1 republika" . "Hyr\u0161lov\u00E1, Ivana" . "3"^^ . . "1212-950X" . "The main aim of this study was the use of bovine colostrum as a substrate for the production of yogurt in a combination with milk, prebiotics and probiotics. During 21 days of storage, microbial counts were determined using the agar plate method and pH values were measured, as well. Yogurts were compared by sensory analysis from the point of the taste and consistence. Our results indicate the possibility of using bovine colostrum for production of yogurts and other dairy products without influencing of its sensory quality."@en . . . "bovine colostrum; yogurt; probiotics"@en . . . . "Potenci\u00E1l kravsk\u00E9ho kolostra pro aplikaci do fermentovan\u00FDch ml\u00E9\u010Dn\u00FDch v\u00FDrobk\u016F"@cs . "Vyu\u017E\u00EDv\u00E1n\u00ED bovinn\u00EDho kolostra jako substr\u00E1tu pro v\u00FDrobu jogurt\u016F v kombinaci s ml\u00E9kem, prebiotiky a probiotiky bylo hlavn\u00EDm c\u00EDlem t\u00E9to studie. U vyroben\u00FDch jogurt\u016F byly sledov\u00E1ny po\u010Dty jogurtov\u00FDch a probiotick\u00FDch bakteri\u00ED plotnovou metodou b\u011Bhem 21 dn\u016F skladov\u00E1n\u00ED a pH. D\u00E1le byly jogurty senzoricky porovn\u00E1v\u00E1ny na z\u00E1klad\u011B chuti a konzistence. Ze zji\u0161t\u011Bn\u00FDch v\u00FDsledk\u016F vypl\u00FDv\u00E1 mo\u017Enost pou\u017Eit\u00ED kravsk\u00E9ho kolostra do jogurt\u016F a dal\u0161\u00EDch ml\u00E9\u010Dn\u00FDch v\u00FDrobk\u016F bez negativn\u00EDho vlivu na jejich senzorickou kvalitu."@cs . "38084" . "Ml\u00E9ka\u0159sk\u00E9 listy- Zpravodaj" . . "Potential of bovine colostrum for its application in fermented milk products"@en . . "Vyu\u017E\u00EDv\u00E1n\u00ED bovinn\u00EDho kolostra jako substr\u00E1tu pro v\u00FDrobu jogurt\u016F v kombinaci s ml\u00E9kem, prebiotiky a probiotiky bylo hlavn\u00EDm c\u00EDlem t\u00E9to studie. U vyroben\u00FDch jogurt\u016F byly sledov\u00E1ny po\u010Dty jogurtov\u00FDch a probiotick\u00FDch bakteri\u00ED plotnovou metodou b\u011Bhem 21 dn\u016F skladov\u00E1n\u00ED a pH. D\u00E1le byly jogurty senzoricky porovn\u00E1v\u00E1ny na z\u00E1klad\u011B chuti a konzistence. Ze zji\u0161t\u011Bn\u00FDch v\u00FDsledk\u016F vypl\u00FDv\u00E1 mo\u017Enost pou\u017Eit\u00ED kravsk\u00E9ho kolostra do jogurt\u016F a dal\u0161\u00EDch ml\u00E9\u010Dn\u00FDch v\u00FDrobk\u016F bez negativn\u00EDho vlivu na jejich senzorickou kvalitu." . "Potenci\u00E1l kravsk\u00E9ho kolostra pro aplikaci do fermentovan\u00FDch ml\u00E9\u010Dn\u00FDch v\u00FDrobk\u016F" . "I, P(QJ1210376)" .