. "Mikrobiologick\u00E1 kvalita ml\u00E9ka z hlediska jeho technologick\u00FDch vlastnost\u00ED"@cs . . "Neopomenutelnou a velmi d\u016Fle\u017Eitou sou\u010D\u00E1st\u00ED jak syrov\u00E9ho, tak tepeln\u011B o\u0161et\u0159en\u00E9ho ml\u00E9ka jsou mikroorganismy, kter\u00E9 se v ml\u00E9ku vyskytuj\u00ED. V pr\u016Fb\u011Bhu rozvoje ml\u00E9ka\u0159stv\u00ED se pln\u011B potvrdil v\u00FDznam mikroorganism\u016F jako \u010Dinitel\u016F ovliv\u0148uj\u00EDc\u00EDch vyu\u017Eitelnost a zpracovatelnost suroviny, pr\u016Fb\u011Bh technologick\u00FDch proces\u016F, fyzik\u00E1ln\u011B chemick\u00E9 vlastnosti ml\u00E9\u010Dn\u00FDch v\u00FDrobk\u016F, jejich senzorick\u00E9 vlastnosti, skladovatelnost, trvanlivost a hygienickou nez\u00E1vadnost. V\u00FDskyt celkov\u00E9ho po\u010Dtu mikroorganism\u016F a psychrotrofn\u00ED mikrofl\u00F3ry v syrov\u00E9m kravsk\u00E9m ml\u00E9ce je dopl\u0148kov\u00FDm ukazatelem hygieny prvov\u00FDroby ml\u00E9ka (\u010CSN 57 0529). Dal\u0161\u00EDm zdrojem jsou dojic\u00ED za\u0159\u00EDzen\u00ED a potrub\u00ED na ml\u00E9ko, n\u00E1doby, n\u00E1\u0159ad\u00ED, chladi\u010De a \u00FAchovn\u00E9 n\u00E1dr\u017Ee. Nej\u010Dast\u011Bj\u0161\u00EDmi z\u00E1stupci psychrotrofn\u00EDch mikroorganism\u016F v syrov\u00E9m ml\u00E9ce jsou bakterie rod\u016F Pseudomonas, Alcaligenes, Flavobacter, Enterobacter, Micrococcus, Brevibacterium a Bacillus. Z nich p\u0159eva\u017Euje rod Pseudomonas, kter\u00FD obvykle netvo\u0159\u00ED v\u00EDce ne\u017E 10% mikrofl\u00F3ry \u010Derstv\u011B nadojen\u00E9ho ml\u00E9ka, ale pat\u0159\u00ED mezi nejd\u016Fle\u017Eit\u011Bj\u0161\u00ED psychr" . . "Mikrobiologick\u00E1 kvalita ml\u00E9ka z hlediska jeho technologick\u00FDch vlastnost\u00ED" . "Sl\u00E1dkov\u00E1, Pavla" . "Mikrobiologick\u00E1 kvalita ml\u00E9ka z hlediska jeho technologick\u00FDch vlastnost\u00ED" . . "VFU Brno" . "Neopomenutelnou a velmi d\u016Fle\u017Eitou sou\u010D\u00E1st\u00ED jak syrov\u00E9ho, tak tepeln\u011B o\u0161et\u0159en\u00E9ho ml\u00E9ka jsou mikroorganismy, kter\u00E9 se v ml\u00E9ku vyskytuj\u00ED. V pr\u016Fb\u011Bhu rozvoje ml\u00E9ka\u0159stv\u00ED se pln\u011B potvrdil v\u00FDznam mikroorganism\u016F jako \u010Dinitel\u016F ovliv\u0148uj\u00EDc\u00EDch vyu\u017Eitelnost a zpracovatelnost suroviny, pr\u016Fb\u011Bh technologick\u00FDch proces\u016F, fyzik\u00E1ln\u011B chemick\u00E9 vlastnosti ml\u00E9\u010Dn\u00FDch v\u00FDrobk\u016F, jejich senzorick\u00E9 vlastnosti, skladovatelnost, trvanlivost a hygienickou nez\u00E1vadnost. V\u00FDskyt celkov\u00E9ho po\u010Dtu mikroorganism\u016F a psychrotrofn\u00ED mikrofl\u00F3ry v syrov\u00E9m kravsk\u00E9m ml\u00E9ce je dopl\u0148kov\u00FDm ukazatelem hygieny prvov\u00FDroby ml\u00E9ka (\u010CSN 57 0529). Dal\u0161\u00EDm zdrojem jsou dojic\u00ED za\u0159\u00EDzen\u00ED a potrub\u00ED na ml\u00E9ko, n\u00E1doby, n\u00E1\u0159ad\u00ED, chladi\u010De a \u00FAchovn\u00E9 n\u00E1dr\u017Ee. Nej\u010Dast\u011Bj\u0161\u00EDmi z\u00E1stupci psychrotrofn\u00EDch mikroorganism\u016F v syrov\u00E9m ml\u00E9ce jsou bakterie rod\u016F Pseudomonas, Alcaligenes, Flavobacter, Enterobacter, Micrococcus, Brevibacterium a Bacillus. Z nich p\u0159eva\u017Euje rod Pseudomonas, kter\u00FD obvykle netvo\u0159\u00ED v\u00EDce ne\u017E 10% mikrofl\u00F3ry \u010Derstv\u011B nadojen\u00E9ho ml\u00E9ka, ale pat\u0159\u00ED mezi nejd\u016Fle\u017Eit\u011Bj\u0161\u00ED psychr"@cs . "142;146" . "VFU, Brno" . . "[DAFD57163D7F]" . . "Mikrobiologick\u00E1 kvalita ml\u00E9ka z hlediska jeho technologick\u00FDch vlastnost\u00ED"@cs . . . "Microbiological quality of milk with regard to technological aspects"@en . . "Z(MSM 432100001)" . . "Sborn\u00EDk souhrn\u016F konference XXXVI. Lenfeldovy a H\u00F6klovy dny" . . "RIV/62156489:43210/06:00103137" . "2006-01-01+01:00"^^ . "milk quality; psychtrotrophic bacteria"@en . "The aim of the thesis was to evaluate the changes of the microbiological quality of milk during storage. Fresh pasteurized milk were used for the laboratory experimentations. Cooling chain of the samples was broken for 8 and for 12 hours at different temperatures (22-30\u00B0C). Technological indiscipline, i. e. higher storage temperature (24\u00B0C and more), was associated with higher increase of total count of microorganisms and psychrotrophic microorganisms. Microbiological results proved that the samples stored under standard conditions were of very good quality. However, in fresh pasteurized milk the representation of total count of microorganisms and psychrotrophic microorganisms meets fully the norm requirements."@en . "80-7305-570-8" . "Brno" . . "485771" . . "3"^^ . . "3"^^ . . "Microbiological quality of milk with regard to technological aspects"@en . "\u0160ustov\u00E1, Kv\u011Btoslava" . "43210" . . "RIV/62156489:43210/06:00103137!RIV07-MSM-43210___" . "Burdychov\u00E1, Radka" . . "5"^^ .