. "Screening of textural and rheological properties of Dutch-type cheeses produced in Czech republic was performed with Texture Profile Analysis and Dynamic Oscillation Rheometry. Textural and rheological parameters values proved correlation with composition of cheeses. The most significant parameter was intact casein content. The loss and storage modulus ratio correlated best with ripening index (4.6 pH soluble nitrogen fraction and total nitrogen ratio)."@en . . "Konzistence a reologick\u00E9 vlastnosti polotvrd\u00FDch s\u00FDr\u016F hodnocen\u00FDch na celost\u00E1tn\u00EDch p\u0159ehl\u00EDdk\u00E1ch s\u00FDr\u016F 2000" . "22330" . "Celost\u00E1tn\u00ED p\u0159ehl\u00EDdky s\u00FDr\u016F 2001 - V\u00FDsledky p\u0159ehl\u00EDdek a sborn\u00EDk semin\u00E1\u0159e Ml\u00E9ko a s\u00FDry 2001" . . "THE CONSISTENCY AND RHEOLOGICAL PROPERTIES OF SEMI-HARD CHEESES PRESENTED ON THE NATIONAL CHEESE SHOW 2000"@en . . "Konzistence a reologick\u00E9 vlastnosti polotvrd\u00FDch s\u00FDr\u016F hodnocen\u00FDch na celost\u00E1tn\u00EDch p\u0159ehl\u00EDdk\u00E1ch s\u00FDr\u016F 2000"@cs . "THE CONSISTENCY AND RHEOLOGICAL PROPERTIES OF SEMI-HARD CHEESES PRESENTED ON THE NATIONAL CHEESE SHOW 2000"@en . . "N\u011Bmcov\u00E1, Lucie" . "Konzistence a reologick\u00E9 vlastnosti polotvrd\u00FDch s\u00FDr\u016F hodnocen\u00FDch na celost\u00E1tn\u00EDch p\u0159ehl\u00EDdk\u00E1ch s\u00FDr\u016F 2000" . "3"^^ . "0"^^ . "54;59" . "6"^^ . "Byly hodnoceny reologick\u00E9 vlastnosti s\u00FDr\u016F holandsk\u00E9ho typu vyr\u00E1b\u011Bn\u00FDch v \u010CR. Hodnocen\u00ED bylo provedeno jednak p\u0159i jednosm\u011Brn\u00E9m nam\u00E1h\u00E1n\u00ED texturn\u00ED profilovou anal\u00FDzou a jednak p\u0159i smykov\u00E9m nam\u00E1h\u00E1n\u00ED dynamickou osciila\u010Dn\u00ED reometri\u00ED. Z\u00EDskan\u00E9 hodnoty texturn\u00EDch a reologick\u00FDch parametr\u016F byly korelov\u00E1ny se slo\u017Een\u00EDm s\u00FDr\u016F. Nejv\u00FDznamn\u011Bj\u0161\u00EDm parametrem byl obsah intaktn\u00EDho kaseinu. Pom\u011Br ztr\u00E1tov\u00E9ho a elastick\u00E9ho modulu nejl\u00E9pe koreloval s \u0161\u00ED\u0159kou zr\u00E1n\u00ED (pom\u011Br obsahu dus\u00EDku rozp. p\u0159i pH 4,6 a celkov\u00E9ho obsahu dus\u00EDku)." . "0"^^ . "Neuveden" . "\u010Cesk\u00E1 spole\u010Dnost chemick\u00E1 (\u010CSCH), V\u0160CHT Praha a \u010CZU Praha" . "Piska, Ivo" . "2"^^ . . "\u0160t\u011Btina, Ji\u0159\u00ED" . . . "cheese;rheology"@en . . "80-86238-12-1" . "2001-01-01+01:00"^^ . . . . "[A1ED86A09029]" . "RIV/60461373:22330/01:00004822!RIV/2004/MSM/223304/N" . . "Praha" . . "684678" . . "Konzistence a reologick\u00E9 vlastnosti polotvrd\u00FDch s\u00FDr\u016F hodnocen\u00FDch na celost\u00E1tn\u00EDch p\u0159ehl\u00EDdk\u00E1ch s\u00FDr\u016F 2000"@cs . . "Z(MSM 223300004)" . "RIV/60461373:22330/01:00004822" .