"Whey is a by product in the process of cheese production. Composition and characteristics of whey are depending on the production technology of the end product and on the quality of the used milk. Liquid whey consists approximately 93% of water and contains almost 50% of total solids present in the milk of which lactose is the main constituent."@en . "[0A740FEACF78]" . "Fermentace syrov\u00E1tky bakteriemi ml\u00E9\u010Dn\u00E9ho kva\u0161en\u00ED"@cs . . "2"^^ . . . "RIV/60460709:41210/11:52750!RIV12-MSM-41210___" . "Fermentace syrov\u00E1tky bakteriemi ml\u00E9\u010Dn\u00E9ho kva\u0161en\u00ED" . . "CZ - \u010Cesk\u00E1 republika" . . "Fermentace syrov\u00E1tky bakteriemi ml\u00E9\u010Dn\u00E9ho kva\u0161en\u00ED"@cs . "Whey fermentation by lactic acid bacteria"@en . "128" . . "Z(MSM6046070901)" . . "V sou\u010Dasn\u00E9 dob\u011B roste spot\u0159eba ml\u00E9\u010Dn\u00FDch n\u00E1poj\u016F, z nich\u017E syrov\u00E1tkov\u00E9 n\u00E1poje p\u0159edstavuj\u00ED nov\u011B se rozv\u00EDjej\u00EDc\u00ED segment nekonven\u010Dn\u00EDch ml\u00E9\u010Dn\u00FDch v\u00FDrobk\u016F, kter\u00E9 vy\u017Eaduj\u00ED optim\u00E1ln\u00ED senzorick\u00E9, fyzik\u00E1ln\u00ED a chemick\u00E9 vlastnosti. V\u00FDroba n\u00E1poj\u016F pomoc\u00ED ml\u00E9\u010Dn\u00E9 fermentace m\u016F\u017Ee v\u00E9st k dosa\u017Een\u00ED \u017E\u00E1douc\u00EDho senzorick\u00E9ho profilu, co\u017E je pova\u017Eov\u00E1no jako jedna z mo\u017Enost\u00ED jak zv\u00FD\u0161it hodnotu syrov\u00E1tky. Produkce funk\u010Dn\u00EDch n\u00E1poj\u016F vyroben\u00FDch na z\u00E1klad\u011B fermentace syrov\u00E1tky bakteriemi ml\u00E9\u010Dn\u00E9ho kva\u0161en\u00ED by mohla b\u00FDt zaj\u00EDmavou alternativou pro vyu\u017Eit\u00ED velk\u00E9ho mno\u017Estv\u00ED vyroben\u00E9 syrov\u00E1tky."@cs . "1"^^ . . "41210" . . "0" . . "V sou\u010Dasn\u00E9 dob\u011B roste spot\u0159eba ml\u00E9\u010Dn\u00FDch n\u00E1poj\u016F, z nich\u017E syrov\u00E1tkov\u00E9 n\u00E1poje p\u0159edstavuj\u00ED nov\u011B se rozv\u00EDjej\u00EDc\u00ED segment nekonven\u010Dn\u00EDch ml\u00E9\u010Dn\u00FDch v\u00FDrobk\u016F, kter\u00E9 vy\u017Eaduj\u00ED optim\u00E1ln\u00ED senzorick\u00E9, fyzik\u00E1ln\u00ED a chemick\u00E9 vlastnosti. V\u00FDroba n\u00E1poj\u016F pomoc\u00ED ml\u00E9\u010Dn\u00E9 fermentace m\u016F\u017Ee v\u00E9st k dosa\u017Een\u00ED \u017E\u00E1douc\u00EDho senzorick\u00E9ho profilu, co\u017E je pova\u017Eov\u00E1no jako jedna z mo\u017Enost\u00ED jak zv\u00FD\u0161it hodnotu syrov\u00E1tky. Produkce funk\u010Dn\u00EDch n\u00E1poj\u016F vyroben\u00FDch na z\u00E1klad\u011B fermentace syrov\u00E1tky bakteriemi ml\u00E9\u010Dn\u00E9ho kva\u0161en\u00ED by mohla b\u00FDt zaj\u00EDmavou alternativou pro vyu\u017Eit\u00ED velk\u00E9ho mno\u017Estv\u00ED vyroben\u00E9 syrov\u00E1tky." . . . "22" . . . "RIV/60460709:41210/11:52750" . . "1"^^ . "199534" . "Whey fermentation by lactic acid bacteria"@en . "Ml\u00E9ka\u0159sk\u00E9 listy - Zpravodaj" . . "whey, fermentation, lactic acid, lactic acid bacteria"@en . "1212-950X" . . "Legarov\u00E1, Veronika" . "Fermentace syrov\u00E1tky bakteriemi ml\u00E9\u010Dn\u00E9ho kva\u0161en\u00ED" .