. . "Effect of composition and milk quality parameters on freezing point of milk"@en . . "quality of milk; milk composition; milk; Holstein breed; freezing point"@en . "Veleck\u00E1, Milena" . "Ve\u010De\u0159a, Milan" . "[535E4A27A09A]" . . "Andr\u00FDsek, Ji\u0159\u00ED" . "6"^^ . "Mendelova univerzita v Brn\u011B" . "Brno" . "Bod mrznut\u00ED ml\u00E9ka je pom\u011Brn\u011B v\u00FDznamn\u00FD ml\u00E9\u010Dn\u00FD fyzik\u00E1ln\u00ED parametr. Je zahrnut do vzorce zpen\u011B\u017Eov\u00E1n\u00ED syrov\u00E9ho ml\u00E9ka, coby kvalitativn\u00ED ukazatel. C\u00EDlem tohoto v\u00FDzkumu bylo zhodnotit vliv obsahov\u00FDch slo\u017Eek a kvalitativn\u00EDch ukazatel\u016F ml\u00E9ka na bod mrznut\u00ED. Baz\u00E9nov\u00E9 vzorky ml\u00E9ka (n = 36) poch\u00E1zely ze \u0160ZP v \u017Dab\u010Dic\u00EDch zab\u00FDvaj\u00EDc\u00ED se chovem hol\u0161t\u00FDnsk\u00E9ho skotu. Vzorky byly odeb\u00EDr\u00E1ny t\u0159ikr\u00E1t m\u011Bs\u00ED\u010Dn\u011B v obdob\u00ED od 3. ledna 2012 do 6. ledna 2013. Stanoven\u00ED bodu mrznut\u00ED, obsahov\u00FDch slo\u017Eek ml\u00E9ka (obsahu b\u00EDlkovin, kaseinu, tuku, lakt\u00F3zy, tukuprost\u00E9 su\u0161iny), po\u010Dtu somatick\u00FDch bun\u011Bk, celkov\u00E9ho po\u010Dtu mikroorganism\u016F a obsahu mo\u010Doviny bylo provedeno v laborato\u0159i LRM Brno-Chrlice, jen\u017E zaji\u0161\u0165uje rozbory ml\u00E9ka pro pot\u0159eby kontroly u\u017Eitkovosti. Na z\u00E1klad\u011B anal\u00FDzy baz\u00E9nov\u00FDch vzork\u016F bylo zaznamen\u00E1no, \u017Ee p\u0159i ni\u017E\u0161\u00EDm celkov\u00E9m denn\u00EDm n\u00E1doji doch\u00E1zelo ke zlep\u0161en\u00ED (poklesu) bodu mrznut\u00ED (r = 0,40; P < 0,05). D\u00E1le doch\u00E1zelo ke zlep\u0161ov\u00E1n\u00ED (poklesu) bodu mrznut\u00ED, pokud se zvy\u0161oval obsah lakt\u00F3zy (r = -0,57; P < 0,01), tukuprost\u00E9 su\u0161iny (r = -0,55; P < 0,01), b\u00EDlkovin (r = -0,40; P < 0,05), kaseinu (r = -0,36; P < 0,05) a tuku (r = -0,32; P < 0,05) v baz\u00E9nov\u00E9m vzorku ml\u00E9ka. Ostatn\u00ED obsahov\u00E9 parametry a kvalitativn\u00ED ukazatele nebyly pr\u016Fkazn\u011B ovlivn\u011Bny."@cs . . "Vliv slo\u017Een\u00ED a kvalitativn\u00EDch ukazatel\u016F ml\u00E9ka na bod mrznut\u00ED" . "The aim of this research was to evaluate the effect of composition and milk quality parameters of milk on the freezing point of milk. Overall 36 bulk milk samples were analyzed in the period (3.1. 2012 -- 6.1. 2013). Samples came from the farm \u0160ZS \u017Dab\u010Dice, which reared with Holstein breed. Measured properties were milk composition (protein content, casein content, fat content, lactose content and solids non-fat content), somatic cell count, total plate count, and urea concentration. The analysis was performed in the laboratory LRM Brno-Chrlice. Based on the analysis of bull tank milk samples was observed that at lower yield occurred to improve (decrease) the freezing point (r = 0.40, P < 0.05). Further, there were improvement (decrease) the freezing point when the increased lactose content (r = -0.57, P < 0.01), solids non-fat content (r = -0.55, P < 0.01), protein content (r = -0.40, P < 0.05), casein content (r = -0.36, P < 0.05) and fat content (r = -0.32, P < 0.05) in milk samples. Other content parameters and qualitative indicators were not significantly affected."@en . . . "1"^^ . . "Effect of composition and milk quality parameters on freezing point of milk"@en . . . "Mendelova zem\u011Bd\u011Blsk\u00E1 a lesnick\u00E1 univerzita v Brn\u011B" . "43210" . . "Bod mrznut\u00ED ml\u00E9ka je pom\u011Brn\u011B v\u00FDznamn\u00FD ml\u00E9\u010Dn\u00FD fyzik\u00E1ln\u00ED parametr. Je zahrnut do vzorce zpen\u011B\u017Eov\u00E1n\u00ED syrov\u00E9ho ml\u00E9ka, coby kvalitativn\u00ED ukazatel. C\u00EDlem tohoto v\u00FDzkumu bylo zhodnotit vliv obsahov\u00FDch slo\u017Eek a kvalitativn\u00EDch ukazatel\u016F ml\u00E9ka na bod mrznut\u00ED. Baz\u00E9nov\u00E9 vzorky ml\u00E9ka (n = 36) poch\u00E1zely ze \u0160ZP v \u017Dab\u010Dic\u00EDch zab\u00FDvaj\u00EDc\u00ED se chovem hol\u0161t\u00FDnsk\u00E9ho skotu. Vzorky byly odeb\u00EDr\u00E1ny t\u0159ikr\u00E1t m\u011Bs\u00ED\u010Dn\u011B v obdob\u00ED od 3. ledna 2012 do 6. ledna 2013. Stanoven\u00ED bodu mrznut\u00ED, obsahov\u00FDch slo\u017Eek ml\u00E9ka (obsahu b\u00EDlkovin, kaseinu, tuku, lakt\u00F3zy, tukuprost\u00E9 su\u0161iny), po\u010Dtu somatick\u00FDch bun\u011Bk, celkov\u00E9ho po\u010Dtu mikroorganism\u016F a obsahu mo\u010Doviny bylo provedeno v laborato\u0159i LRM Brno-Chrlice, jen\u017E zaji\u0161\u0165uje rozbory ml\u00E9ka pro pot\u0159eby kontroly u\u017Eitkovosti. Na z\u00E1klad\u011B anal\u00FDzy baz\u00E9nov\u00FDch vzork\u016F bylo zaznamen\u00E1no, \u017Ee p\u0159i ni\u017E\u0161\u00EDm celkov\u00E9m denn\u00EDm n\u00E1doji doch\u00E1zelo ke zlep\u0161en\u00ED (poklesu) bodu mrznut\u00ED (r = 0,40; P < 0,05). D\u00E1le doch\u00E1zelo ke zlep\u0161ov\u00E1n\u00ED (poklesu) bodu mrznut\u00ED, pokud se zvy\u0161oval obsah lakt\u00F3zy (r = -0,57; P < 0,01), tukuprost\u00E9 su\u0161iny (r = -0,55; P < 0,01), b\u00EDlkovin (r = -0,40; P < 0,05), kaseinu (r = -0,36; P < 0,05) a tuku (r = -0,32; P < 0,05) v baz\u00E9nov\u00E9m vzorku ml\u00E9ka. Ostatn\u00ED obsahov\u00E9 parametry a kvalitativn\u00ED ukazatele nebyly pr\u016Fkazn\u011B ovlivn\u011Bny." . "Chl\u00E1dek, Gustav" . "Falta, Daniel" . . . "978-80-7375-705-2" . . . . "2013-02-27+01:00"^^ . "RIV/62156489:43210/13:00199859!RIV14-MSM-43210___" . "RIV/62156489:43210/13:00199859" . "Vliv slo\u017Een\u00ED a kvalitativn\u00EDch ukazatel\u016F ml\u00E9ka na bod mrznut\u00ED"@cs . "7"^^ . "Javorov\u00E1, Jana" . "S" . "Vliv slo\u017Een\u00ED a kvalitativn\u00EDch ukazatel\u016F ml\u00E9ka na bod mrznut\u00ED"@cs . "114708" . . . "Vliv slo\u017Een\u00ED a kvalitativn\u00EDch ukazatel\u016F ml\u00E9ka na bod mrznut\u00ED" . "Sborn\u00EDk p\u0159\u00EDsp\u011Bvk\u016F XXXIX. Konference o jakosti potravin a potravinov\u00FDch surovin - Ingrovy dny 2013" .