"Vliv obsahu b\u00EDlkovin na sy\u0159itelnost ml\u00E9ka hol\u0161t\u00FDnsk\u00FDch dojnic"@cs . "Z(MSM 432100001)" . . . "RIV/62156489:43210/04:00002804" . "Bylo z\u00EDsk\u00E1no 45 individu\u00E1ln\u00EDch vzork\u016F ml\u00E9ka z denn\u00EDho n\u00E1doje dojnic hol\u0161t\u00FDnsk\u00E9ho plemene skotu, kter\u00E9 se nach\u00E1zely mezi 16. a\u017E 140. dnem sv\u00E9 I., resp. II. laktace. Byl zji\u0161\u0165ov\u00E1n vliv podpr\u016Fm\u011Brn\u00E9ho (%22N%22) obsahu b\u00EDlkovin (do 3,0 %) na I. resp. (do 3,2 %) na II. laktaci a nadpr\u016Fm\u011Brn\u00E9ho (%22V%22) obsahu b\u00EDlkovin (nad 3,01 %) na I. resp. (nad 3,21 %) na II. laktaci na obsah z\u00E1kladn\u00EDch slo\u017Eek ml\u00E9ka a jeho vybran\u00E9 technologick\u00E9 vlastnosti. Pr\u016Fm\u011Brn\u00E9 hodnoty sledovan\u00FDch slo\u017Eek a vlastnost\u00ED ml\u00E9ka u cel\u00E9ho souboru byly n\u00E1sleduj\u00EDc\u00ED: denn\u00ED n\u00E1doj 30,7 kg, obsah b\u00EDlkovin 3,05 %, obsah tuku 4,68 %, obsah lakt\u00F3zy 5,08 %, po\u010Det somatick\u00FDch bun\u011Bk 212,6 tis/ml, koncentrace mo\u010Doviny 7,95 mmol/l, bod mrznut\u00ED -0,531 \u00B0C, obsah su\u0161iny 12,80 %, m\u011Brn\u00E1 hmotnost 1030 kg/m3, aktivn\u00ED kyselost 6,68 pH, titra\u010Dn\u00ED kyselost 7,18 SH, sy\u0159itelnost 191 s. a jakost s\u00FD\u0159eniny 2,44. Vy\u0161\u0161\u00ED obsah b\u00EDlkovin v ml\u00E9ce (3,37 % vs. 2,79 %) byl doprov\u00E1zen vy\u0161\u0161\u00ED hodnotou sy\u0159itelnosti (205,8 s. vs. 178,8 s.), jakost\u00ED s\u00FD\u0159eniny (2,15 vs. 2,68), m\u011Brn\u00E9 hm" . . "MZLU v Brn\u011B" . . "Bylo z\u00EDsk\u00E1no 45 individu\u00E1ln\u00EDch vzork\u016F ml\u00E9ka z denn\u00EDho n\u00E1doje dojnic hol\u0161t\u00FDnsk\u00E9ho plemene skotu, kter\u00E9 se nach\u00E1zely mezi 16. a\u017E 140. dnem sv\u00E9 I., resp. II. laktace. Byl zji\u0161\u0165ov\u00E1n vliv podpr\u016Fm\u011Brn\u00E9ho (%22N%22) obsahu b\u00EDlkovin (do 3,0 %) na I. resp. (do 3,2 %) na II. laktaci a nadpr\u016Fm\u011Brn\u00E9ho (%22V%22) obsahu b\u00EDlkovin (nad 3,01 %) na I. resp. (nad 3,21 %) na II. laktaci na obsah z\u00E1kladn\u00EDch slo\u017Eek ml\u00E9ka a jeho vybran\u00E9 technologick\u00E9 vlastnosti. Pr\u016Fm\u011Brn\u00E9 hodnoty sledovan\u00FDch slo\u017Eek a vlastnost\u00ED ml\u00E9ka u cel\u00E9ho souboru byly n\u00E1sleduj\u00EDc\u00ED: denn\u00ED n\u00E1doj 30,7 kg, obsah b\u00EDlkovin 3,05 %, obsah tuku 4,68 %, obsah lakt\u00F3zy 5,08 %, po\u010Det somatick\u00FDch bun\u011Bk 212,6 tis/ml, koncentrace mo\u010Doviny 7,95 mmol/l, bod mrznut\u00ED -0,531 \u00B0C, obsah su\u0161iny 12,80 %, m\u011Brn\u00E1 hmotnost 1030 kg/m3, aktivn\u00ED kyselost 6,68 pH, titra\u010Dn\u00ED kyselost 7,18 SH, sy\u0159itelnost 191 s. a jakost s\u00FD\u0159eniny 2,44. Vy\u0161\u0161\u00ED obsah b\u00EDlkovin v ml\u00E9ce (3,37 % vs. 2,79 %) byl doprov\u00E1zen vy\u0161\u0161\u00ED hodnotou sy\u0159itelnosti (205,8 s. vs. 178,8 s.), jakost\u00ED s\u00FD\u0159eniny (2,15 vs. 2,68), m\u011Brn\u00E9 hm"@cs . "84;86" . "Chl\u00E1dek, Gustav" . . . "Vliv obsahu b\u00EDlkovin na sy\u0159itelnost ml\u00E9ka hol\u0161t\u00FDnsk\u00FDch dojnic" . "592835" . . "Milk of 45 Holstein cows was individually sampled and analysed. The cows were first and second calvers in a various phase of lactation (16 to 140 days after calving) on the test day. The effect of a low (%22N%22) milk protein content (up to 3.0 % in the first calvers and up to 3.2% in the second calvers) and a high (%22V%22) milk protein content (above 3.01% in the first calvers and above 3.21% in the second calvers) on milk composition and milk processing quality was examined. Total mean values of the observed characteristics were as follows: Daily milk yield 30.7 kg, milk protein content 3.05 %, milk fat content 4.68 %, lactose content 5.08 %, somatic sell count 212.6 ths/ml, urea concentration 7.95 mmol/l, freezing point --0.531 \u00B0C, dry matter content 12.80 %, specific weight 1030 kg/m3, active acidity 6.68 pH, titratable acidity 7.18 \u00B0SH, coagulation time 191 s and curd firmness 2.44. Higher milk protein content (3.37 % vs. 2.79 %) was associated with significantly longer coagulation time (205.8 s vs."@en . "Holstein cattle;coagulation time;cows;curd firmnes;milk composition;millk protein"@en . "Vliv obsahu b\u00EDlkovin na sy\u0159itelnost ml\u00E9ka hol\u0161t\u00FDnsk\u00FDch dojnic"@cs . . . . . . "[0011F674EB8F]" . . "2"^^ . . "Neuveden" . . . . "43210" . "RIV/62156489:43210/04:00002804!RIV/2005/MSM/432105/N" . "The effect of milk protein content on coagulation time of milk of Holstein cows"@en . "The effect of milk protein content on coagulation time of milk of Holstein cows"@en . . "2"^^ . "3"^^ . . "Mezin\u00E1rodn\u00ED konference %22Proteiny 2004%22" . "Vliv obsahu b\u00EDlkovin na sy\u0159itelnost ml\u00E9ka hol\u0161t\u00FDnsk\u00FDch dojnic" . "\u010Cejna, Vladim\u00EDr" .