"Hejtm\u00E1nkov\u00E1, Alena" . "Dragounov\u00E1, Hedvika" . "2002-05-23+02:00"^^ . "3"^^ . . "[FF36F35231ED]" . . "5"^^ . "Obsah laktosy v ml\u00E9ce a vybran\u00FDch ml\u00E9\u010Dn\u00FDch v\u00FDrobc\u00EDch"@cs . "Lactose content in milk and some milk products"@en . . "41210" . "Obsah laktosy v ml\u00E9ce a vybran\u00FDch ml\u00E9\u010Dn\u00FDch v\u00FDrobc\u00EDch" . . "Tou\u0161ov\u00E1, Renata" . . . . . . "Tesa\u0159, V." . "656477" . . . "RIV/60460709:41210/02:00003795" . "RIV/60460709:41210/02:00003795!RIV/2003/MSM/412103/N" . . . "Z(MSM 412100003)" . . . "Sborn\u00EDk refer\u00E1t\u016F z mezin\u00E1rodn\u00ED konference Katedry chovu skotu a ml\u00E9ka\u0159stv\u00ED \u010CZU v Praze %22Den ml\u00E9ka 2002%22" . . "0"^^ . "The content of lactose was determinated in the different race cow milk collected from eight farms in the Czech republic. The differences in the levels of lactose in milk collected in different farms are statistically significant, but the influence of race on the content of lactose in milk is not statistically significant. The levels of lactose in model yoghurts decrease during yoghurt fermentation, but if the milk powder was add to starting mixture, the level of lactose in final product is often higher than the content of lactose in raw milk (4,8 %)."@en . "0"^^ . "30-32" . "milk, lactose, yoghurt, lactose intolerance"@en . "Louda, Franti\u0161ek" . "Obsah laktosy v ml\u00E9ce a vybran\u00FDch ml\u00E9\u010Dn\u00FDch v\u00FDrobc\u00EDch"@cs . . "4"^^ . "80-213-0900-8" . . . "Obsah laktosy v ml\u00E9ce a vybran\u00FDch ml\u00E9\u010Dn\u00FDch v\u00FDrobc\u00EDch" . "Byl sledov\u00E1n obsah laktosy v ml\u00E9ce dojnic r\u016Fzn\u00FDch plemen z 8 farem v \u010Cesk\u00E9 republice. Byly shled\u00E1ny statisticky v\u00FDznamn\u00E9 rozd\u00EDly v obsahu laktosy v ml\u00E9ce dojnic chovan\u00FDch na r\u016Fzn\u00FDch farm\u00E1ch, vliv plemene na obsah laktosy prok\u00E1z\u00E1n nebyl. Hladiny laktosy vmodelov\u011B p\u0159ipraven\u00FDch jogurtech v pr\u016Fb\u011Bhu zr\u00E1n\u00ED potvrdily p\u0159edpoklad, \u017Ee b\u011Bhem fermentace doch\u00E1z\u00ED ke sni\u017Eov\u00E1n\u00ED obsahu laktosy. Pokud bylo p\u0159i v\u00FDrob\u011B jogurt\u016F tepeln\u011B o\u0161et\u0159en\u00E9 ml\u00E9ko zahu\u0161t\u011Bno su\u0161en\u00FDm ml\u00E9kem do\u0161lo k vzestupu obsahu laktosy ve v\u00FDchoz\u00ED sm\u011Bs i, a to na takovou \u00FArove\u0148 , \u017Ee i po ukon\u010Den\u00ED fermentace byl obsah laktosy u poloviny p\u0159ipraven\u00FDch jogurt\u016F vy\u0161\u0161\u00ED ne\u017E u pr\u016Fm\u011Brn\u00E9ho vzorku ml\u00E9ka tj. 4,80 %." . "Praha" . "\u010Cesk\u00E1 zem\u011Bd\u011Blsk\u00E1 univerzita v Praze" . . "Praha" . "Lactose content in milk and some milk products"@en .