. . . "Slovensk\u00E1 po\u013Enohospod\u00E1rska univerzita v Nitre" . "Vliv kyselosti koz\u00EDho ml\u00E9ka na kvalitu s\u00FDr\u016F" . "Z(MSM6046070901)" . . "RIV/60460709:41210/07:20457!RIV08-MSM-41210___" . . . . "Kyselost koz\u00EDho ml\u00E9ka byla sledov\u00E1na v r\u016Fzn\u00FDch st\u00E1di\u00EDch laktace. Titra\u010Dn\u00ED kyselost byla stanovena Soxhlet-Henkelovou metodou. Koz\u00ED s\u00FDry byly zmrazeny a p\u0159evezeny do laborato\u0159e, kde byla stanovena jejich kyselost. Pr\u016Fm\u011Brn\u00E1 titra\u010Dn\u00ED kyselost ml\u00E9ka po nadojen\u00ED byla 6,55 SH. Vy\u0161\u0161\u00ED kyselost ml\u00E9ka m\u011Bla vliv na v\u00FDrobu s\u00FDr\u016F: \u010Das koagulace byl krat\u0161\u00ED a kyselost fin\u00E1ln\u00EDho v\u00FDrobku byla vy\u0161\u0161\u00ED."@cs . . . . "Kyselost koz\u00EDho ml\u00E9ka byla sledov\u00E1na v r\u016Fzn\u00FDch st\u00E1di\u00EDch laktace. Titra\u010Dn\u00ED kyselost byla stanovena Soxhlet-Henkelovou metodou. Koz\u00ED s\u00FDry byly zmrazeny a p\u0159evezeny do laborato\u0159e, kde byla stanovena jejich kyselost. Pr\u016Fm\u011Brn\u00E1 titra\u010Dn\u00ED kyselost ml\u00E9ka po nadojen\u00ED byla 6,55 SH. Vy\u0161\u0161\u00ED kyselost ml\u00E9ka m\u011Bla vliv na v\u00FDrobu s\u00FDr\u016F: \u010Das koagulace byl krat\u0161\u00ED a kyselost fin\u00E1ln\u00EDho v\u00FDrobku byla vy\u0161\u0161\u00ED." . . . "RIV/60460709:41210/07:20457" . "2007-03-28+02:00"^^ . . "Nitra" . "285;287" . "Nitra" . "The effect of goat milk acidity to the cheese quality"@en . "Vliv kyselosti koz\u00EDho ml\u00E9ka na kvalitu s\u00FDr\u016F" . "Zborn\u00EDk pr\u00E1c z medzin\u00E1rodnej vedeckej konferencie Bezpe\u010Dnos\u0165 a kontrola potrav\u00EDn, II. diel." . "Goat milk acidity was monitored in different stages of lactation during the processing. Titratable acidity of samples was determined by Soxhlet-Henkel method. Goat cheese products were frozen and transported to the laboratory where their acidity was determined too. The average titratable acidity of milk after milking was 6.55 SH. Higher acidity of milk influenced cheesemaking: the milk coagulation time was shorter and the acidity of final products was higher."@en . . . "3"^^ . "Dragounov\u00E1, Hedvika" . . "Kou\u0159imsk\u00E1, Lenka" . "41210" . "3"^^ . "Vliv kyselosti koz\u00EDho ml\u00E9ka na kvalitu s\u00FDr\u016F"@cs . "[5F5D114CAEAC]" . "458395" . "Babi\u010Dka, Lubo\u0161" . "goat milk, titratable acidity, goat cheese"@en . "Neuvedeno, 0" . "The effect of goat milk acidity to the cheese quality"@en . "3"^^ . . "Vliv kyselosti koz\u00EDho ml\u00E9ka na kvalitu s\u00FDr\u016F"@cs . . "978-80-8069-861-4" .