. . "Roubal, Petr" . "Technologie v\u00FDroby jogurtov\u00E9ho n\u00E1poje pro robotickou miniml\u00E9k\u00E1rnu s Milkbarem" . "\u0160alakov\u00E1, Alexandra" . . . "Technologie v\u00FDroby jogurtov\u00E9ho n\u00E1poje pro robotickou miniml\u00E9k\u00E1rnu s Milkbarem"@cs . "Byla vyvinuta technologie zpracov\u00E1n\u00ED jogurtov\u00E9ho n\u00E1poje pro zpracov\u00E1n\u00ED v miniml\u00E9k\u00E1rn\u011B s robotizovanou pln\u00EDc\u00ED, bal\u00EDc\u00ED a prodejn\u00ED linkou v modul\u00E1rn\u00EDm kontejnerov\u00E9m syst\u00E9mu. Jogurtov\u00FD n\u00E1poj m\u00E1 krom\u011B pozitivn\u00EDch nutri\u010Dn\u00EDch kvalit i v\u00FDhodu obsahu bakteri\u00ED ml\u00E9\u010Dn\u00E9ho kva\u0161en\u00ED, kter\u00E9 ml\u00E9\u010Dn\u00E9 v\u00FDrobky \u010Din\u00ED straviteln\u011Bj\u0161\u00EDmi a t\u00EDm vhodn\u00FDmi i pro n\u011Bkter\u00E9 skupiny obyvatel se speci\u00E1ln\u00EDmi n\u00E1roky na v\u00FD\u017Eivu. D\u016Fle\u017Eit\u00FDm kvalitativn\u00EDm parametrem jogurtov\u00E9ho n\u00E1poje jsou jeho senzorick\u00E9 vlastnosti, kter\u00E9 byly optimalizov\u00E1ny v\u00FDb\u011Brem ml\u00E9ka\u0159sk\u00E9 kultury a nastaven\u00EDm technologick\u00FDch parametr\u016F. Technologick\u00E9 parametry byly otestov\u00E1ny tak, aby umo\u017Enily pru\u017En\u011B m\u011Bnit dobu fermentace do optim\u00E1ln\u00ED hodnoty aktivn\u00ED kyselosti v z\u00E1vislosti na popt\u00E1vce v Milkbaru na z\u00E1klad\u011B zad\u00E1n\u00ED r\u016Fzn\u00FDch teplot kultivace. Jogurtov\u00FD n\u00E1poj je vyr\u00E1b\u011Bn bez ochucen\u00ED. Ve v\u00FDdejov\u00E9m m\u00EDst\u011B Milkbaru je mo\u017Enost ochucen\u00ED na b\u00E1zi ovoce."@cs . "Jogurtov\u00FD n\u00E1poj - Milkbar" . "RIV/26722861:_____/14:#SA73!RIV15-TA0-26722861" . . . . "Technologie v\u00FDroby jogurtov\u00E9ho n\u00E1poje pro robotickou miniml\u00E9k\u00E1rnu s Milkbarem" . "Drbohlav, Jan" . "[09A1C567CF20]" . . "Processing technology was developed for the yoghurt drink processing in mini dairy plant with a sequential filling, packaging and sales unit in the modular container system. Yogurt drink has positive nutritional qualities besides the advantage of the content of lactic acid bacteria that dairy is more digestible and thus suitable for certain groups with special nutritional requirements. An important quality parameter of the yoghurt drink is its sensory characteristics that have been optimized by selecting starters and adjusting process parameters. Technological parameters were tested to enable flexible changes in the fermentation to optimal values active acidity depending on the demand in Milkbaru by specifying different temperatures cultivation. Yogurt drink is produced without flavor. In the access site Milkbaru possibility flavor"@en . . . . "49608" . . . "3"^^ . "p\u0159edpokl\u00E1d\u00E1 se ro\u010Dn\u00ED obrat 900 000 K\u010D v jedn\u00E9 ml\u00E9k\u00E1rn\u011B" . "3"^^ . "realizov\u00E1no v Robotick\u00E9 miniml\u00E9k\u00E1rn\u011B s Milkbarem, Fabric Constructions s.r.o., I\u010CO 26865165, licen\u010Dn\u00ED smlouva uzav\u0159ena 19. 11. 2014" . "RIV/26722861:_____/14:#SA73" . . "Technology of yogurt drink production in robotic mini dairy with Milkbar"@en . "Byla vyvinuta technologie zpracov\u00E1n\u00ED jogurtov\u00E9ho n\u00E1poje pro zpracov\u00E1n\u00ED v miniml\u00E9k\u00E1rn\u011B s robotizovanou pln\u00EDc\u00ED, bal\u00EDc\u00ED a prodejn\u00ED linkou v modul\u00E1rn\u00EDm kontejnerov\u00E9m syst\u00E9mu. Jogurtov\u00FD n\u00E1poj m\u00E1 krom\u011B pozitivn\u00EDch nutri\u010Dn\u00EDch kvalit i v\u00FDhodu obsahu bakteri\u00ED ml\u00E9\u010Dn\u00E9ho kva\u0161en\u00ED, kter\u00E9 ml\u00E9\u010Dn\u00E9 v\u00FDrobky \u010Din\u00ED straviteln\u011Bj\u0161\u00EDmi a t\u00EDm vhodn\u00FDmi i pro n\u011Bkter\u00E9 skupiny obyvatel se speci\u00E1ln\u00EDmi n\u00E1roky na v\u00FD\u017Eivu. D\u016Fle\u017Eit\u00FDm kvalitativn\u00EDm parametrem jogurtov\u00E9ho n\u00E1poje jsou jeho senzorick\u00E9 vlastnosti, kter\u00E9 byly optimalizov\u00E1ny v\u00FDb\u011Brem ml\u00E9ka\u0159sk\u00E9 kultury a nastaven\u00EDm technologick\u00FDch parametr\u016F. Technologick\u00E9 parametry byly otestov\u00E1ny tak, aby umo\u017Enily pru\u017En\u011B m\u011Bnit dobu fermentace do optim\u00E1ln\u00ED hodnoty aktivn\u00ED kyselosti v z\u00E1vislosti na popt\u00E1vce v Milkbaru na z\u00E1klad\u011B zad\u00E1n\u00ED r\u016Fzn\u00FDch teplot kultivace. Jogurtov\u00FD n\u00E1poj je vyr\u00E1b\u011Bn bez ochucen\u00ED. Ve v\u00FDdejov\u00E9m m\u00EDst\u011B Milkbaru je mo\u017Enost ochucen\u00ED na b\u00E1zi ovoce." . "Technology of yogurt drink production in robotic mini dairy with Milkbar"@en . . . "P(TA02011293)" . . . . . "yogurt drink; robotic mini dairy plant"@en . "Technologie v\u00FDroby jogurtov\u00E9ho n\u00E1poje pro robotickou miniml\u00E9k\u00E1rnu s Milkbarem"@cs .