. . . "4"^^ . "141" . . . . . "V pr\u00E1ci byl sledov\u00E1n vliv p\u0159\u00EDdavku su\u0161en\u00E9ho odst\u0159ed\u011Bn\u00E9ho ml\u00E9ka, su\u0161en\u00E9 syrov\u00E1tky a koncentr\u00E1tu syrov\u00E1tkov\u00FDch b\u00EDlkovin na r\u016Fst a stabilitu bun\u011Bk b\u011Bhem skladov\u00E1n\u00ED kmene Lactobacillus acidophilus CCDM 151 v laboratorn\u011B vyroben\u00FDch jogurtech. Pozornost byla rovn\u011B\u017E zam\u011B\u0159ena na sledov\u00E1n\u00ED vlivu objemu inokula (1 % nebo 3 % obj.) L. acidophilus CCDM 151 a p\u0159\u00EDdavku ml\u00E9\u010Dn\u00E9 su\u0161iny na tvorbu acetaldehydu a reologick\u00E9 vlastnosti vyroben\u00FDch jogurt\u016F. P\u0159\u00EDdavek su\u0161en\u00E9 syrov\u00E1tky a koncentr\u00E1tu syrov\u00E1tkov\u00FDch b\u00EDlkovin zvy\u0161oval tvorbu acetaldehydu a p\u0159\u00EDzniv\u011B ovliv\u0148oval \u017Eivotaschopnost sledovan\u00E9ho kmene b\u011Bhem dlouhodob\u00E9ho skladov\u00E1n\u00ED."@cs . "22330" . "The influence of milk dry matter addition on the growth and stability of Lactobacillus acidophilus CCDM 151 cells in yoghurt"@en . "4"^^ . "4"^^ . "Vliv p\u0159\u00EDdavku ml\u00E9\u010Dn\u00E9 su\u0161iny na r\u016Fst a stabilitu bun\u011Bk Lactobacilllus acidophilus CCDM 151 v jogurtech."@cs . "Lactobacillus acidophilus, whey, whey protein"@en . . "V pr\u00E1ci byl sledov\u00E1n vliv p\u0159\u00EDdavku su\u0161en\u00E9ho odst\u0159ed\u011Bn\u00E9ho ml\u00E9ka, su\u0161en\u00E9 syrov\u00E1tky a koncentr\u00E1tu syrov\u00E1tkov\u00FDch b\u00EDlkovin na r\u016Fst a stabilitu bun\u011Bk b\u011Bhem skladov\u00E1n\u00ED kmene Lactobacillus acidophilus CCDM 151 v laboratorn\u011B vyroben\u00FDch jogurtech. Pozornost byla rovn\u011B\u017E zam\u011B\u0159ena na sledov\u00E1n\u00ED vlivu objemu inokula (1 % nebo 3 % obj.) L. acidophilus CCDM 151 a p\u0159\u00EDdavku ml\u00E9\u010Dn\u00E9 su\u0161iny na tvorbu acetaldehydu a reologick\u00E9 vlastnosti vyroben\u00FDch jogurt\u016F. P\u0159\u00EDdavek su\u0161en\u00E9 syrov\u00E1tky a koncentr\u00E1tu syrov\u00E1tkov\u00FDch b\u00EDlkovin zvy\u0161oval tvorbu acetaldehydu a p\u0159\u00EDzniv\u011B ovliv\u0148oval \u017Eivotaschopnost sledovan\u00E9ho kmene b\u011Bhem dlouhodob\u00E9ho skladov\u00E1n\u00ED." . "The influence of milk dry matter addition on the growth and stability of Lactobacillus acidophilus CCDM 151 cells in yoghurt"@en . "\u0159\u00EDjen" . . "Vliv p\u0159\u00EDdavku ml\u00E9\u010Dn\u00E9 su\u0161iny na r\u016Fst a stabilitu bun\u011Bk Lactobacilllus acidophilus CCDM 151 v jogurtech." . "In this work, the effect of the addition of skimmed milk powder, dried whey powder and whey protein concentrate on growth and stability of cells Lactobacillus acidophilus CCDM 151 during storage in laboratory-made yoghurt was monitored. The attention has also been directed to the influence of volume of L. acidophilus CCDM 151 inoculums (1 % or 3 % w/w) and the addition of milk solids on the formation of acetaldehyde and the rheological properties of yoghurts. The addition of dried whey and whey protein concentrate increased the formation of acetaldehyde and favourably affected the viability of the tested strain during long-term storage."@en . "[608EC6020561]" . . "CZ - \u010Cesk\u00E1 republika" . . "Plockov\u00E1, Milada" . "\u0160t\u011Btina, Ji\u0159\u00ED" . . "114634" . . "RIV/60461373:22330/13:43895877!RIV14-MZE-22330___" . "RIV/60461373:22330/13:43895877" . "Hor\u00E1\u010Dkov\u00E1, \u0160\u00E1rka" . . . . "Vliv p\u0159\u00EDdavku ml\u00E9\u010Dn\u00E9 su\u0161iny na r\u016Fst a stabilitu bun\u011Bk Lactobacilllus acidophilus CCDM 151 v jogurtech."@cs . "Ml\u00E9ka\u0159sk\u00E9 listy - Zpravodaj" . . . "Sedl\u00E1\u010Dkov\u00E1, Pavla" . "P(QI101B090)" . "Vliv p\u0159\u00EDdavku ml\u00E9\u010Dn\u00E9 su\u0161iny na r\u016Fst a stabilitu bun\u011Bk Lactobacilllus acidophilus CCDM 151 v jogurtech." . "1212-950X" . .