. . "Kaiser\u0161otov\u00E1, Dana" . . "Bioconservation is still more desirable sectors. The work shows the results of the shelf-life extension of whey (titratable acidity, pH) and microbiological stability by adding essential oils (Anise, Chamomile Blue, Sage) into whey. Whey was made during the production of fresh cheese. The samples were stored for 14 days in a refrigerator at a temperature of below 9\u00B0C. Application of Anise esssential oil, Chamomile blue and Sage into whey in the concentrations did not cause significant prolongation of shelf-life (parameters pH and titratable acidity). The results of microbiological analyzes show that Sage essential oil was able to positively affect the total plate count and thermo resistant aerobic microorganisms. The addition of Chamomile Blue essential oil suppressed grow of molds and yeasts. The essential oil of Anise was able to prevent the development of thermo resistant anaerobic microorganisms. Whey in combination with essential oils could find application not only in food but also for example in the spa."@en . "7"^^ . "Ro\u017Enovsk\u00E1, Doubravka" . "Qualitative parameters of whey with added selected essential oils"@en . . . . "978-80-7375-944-5" . "Lu\u017Eov\u00E1, T\u00E1\u0148a" . "S" . "Brno" . "RIV/62156489:43210/14:00214073" . . "RIV/62156489:43210/14:00214073!RIV15-MSM-43210___" . "25398" . . "Mendelova univerzita v Brn\u011B" . "Kalhotka, Libor" . "8"^^ . "sage; pH; anise; microoganisms; titratable acidity; chamomile"@en . "Kvalitativn\u00ED parametry syrov\u00E1tky s p\u0159\u00EDdavkem vybran\u00FDch silic" . "2014-03-05+01:00"^^ . . "\u0160ustov\u00E1, Kv\u011Btoslava" . "Kvalitativn\u00ED parametry syrov\u00E1tky s p\u0159\u00EDdavkem vybran\u00FDch silic" . "Dost\u00E1lov\u00E1, Lenka" . "Qualitative parameters of whey with added selected essential oils"@en . "Biokonzervace je st\u00E1le \u017E\u00E1dan\u011Bj\u0161\u00EDm odv\u011Btv\u00EDm. Pr\u00E1ce se zab\u00FDvala prodlou\u017Een\u00EDm \u00FAdr\u017Enosti syrov\u00E1tky (titra\u010Dn\u00ED kyselost, pH) a zaji\u0161t\u011Bn\u00ED mikrobiologick\u00E9 stability p\u0159\u00EDdavkem silic ve zvolen\u00FDch koncentrac\u00EDch (An\u00FDz vonn\u00FD, He\u0159m\u00E1nek modr\u00FD, \u0160alv\u011Bj l\u00E9ka\u0159sk\u00E1) do syrov\u00E1tky. Syrov\u00E1tka vznikla p\u0159i vlastn\u00ED v\u00FDrob\u011B \u010Derstv\u00FDch s\u00FDr\u016F. Vzorky byly skladov\u00E1ny po dobu 14 dn\u00ED v chladni\u010Dce p\u0159i teplot\u011B pod 9 \u00B0C. Aplikace silic An\u00FDzu vonn\u00E9ho, He\u0159m\u00E1nku modr\u00E9ho a \u0160alv\u011Bje l\u00E9ka\u0159sk\u00E9 do syrov\u00E1tky ve zvolen\u00FDch koncentrac\u00EDch nezp\u016Fsobila v\u00FDznamn\u011Bj\u0161\u00ED prodlou\u017Een\u00ED trvanlivosti (parametry pH a titra\u010Dn\u00ED kyselost). Z v\u00FDsledk\u016F mikrobiologick\u00FDch rozbor\u016F syrov\u00E1tky vypl\u00FDv\u00E1, \u017Ee silice \u0160alv\u011Bje l\u00E9ka\u0159sk\u00E9 byla schopna pozitivn\u011B ovlivnit celkov\u00E9 po\u010Dty mikroorganism\u016F a termorezistentn\u00ED aerobn\u00ED mikroorganismy. P\u0159\u00EDdavek He\u0159m\u00E1nku modr\u00E9ho potla\u010Dil po celou dobu skladov\u00E1n\u00ED skupinu pl\u00EDsn\u00ED a kvasinek. Silice an\u00FDzu vonn\u00E9ho zabr\u00E1nila rozvoji termorezistentn\u00EDch anaerobn\u00EDch mikroorganism\u016F. Bylo by vhodn\u00E9 na tuto pr\u00E1ci d\u00E1le nav\u00E1zat modelov\u00FDmi pokusy se syrov\u00E1tkou a vybran\u00FDmi mikroorganismy. Syrov\u00E1tka v kombinaci se silicemi by mohla naj\u00EDt uplatn\u011Bn\u00ED nejen v potravin\u00E1\u0159stv\u00ED ale i nap\u0159. v l\u00E1ze\u0148stv\u00ED." . "6"^^ . "Mendelova zem\u011Bd\u011Blsk\u00E1 a lesnick\u00E1 univerzita v Brn\u011B" . "Sborn\u00EDk p\u0159\u00EDsp\u011Bvk\u016F XL. Konference o jakosti potravin a potravinov\u00FDch surovin - Ingrovy dny 2014" . . . . . "J\u016Fzl, Miroslav" . . "Kvalitativn\u00ED parametry syrov\u00E1tky s p\u0159\u00EDdavkem vybran\u00FDch silic"@cs . . "Biokonzervace je st\u00E1le \u017E\u00E1dan\u011Bj\u0161\u00EDm odv\u011Btv\u00EDm. Pr\u00E1ce se zab\u00FDvala prodlou\u017Een\u00EDm \u00FAdr\u017Enosti syrov\u00E1tky (titra\u010Dn\u00ED kyselost, pH) a zaji\u0161t\u011Bn\u00ED mikrobiologick\u00E9 stability p\u0159\u00EDdavkem silic ve zvolen\u00FDch koncentrac\u00EDch (An\u00FDz vonn\u00FD, He\u0159m\u00E1nek modr\u00FD, \u0160alv\u011Bj l\u00E9ka\u0159sk\u00E1) do syrov\u00E1tky. Syrov\u00E1tka vznikla p\u0159i vlastn\u00ED v\u00FDrob\u011B \u010Derstv\u00FDch s\u00FDr\u016F. Vzorky byly skladov\u00E1ny po dobu 14 dn\u00ED v chladni\u010Dce p\u0159i teplot\u011B pod 9 \u00B0C. Aplikace silic An\u00FDzu vonn\u00E9ho, He\u0159m\u00E1nku modr\u00E9ho a \u0160alv\u011Bje l\u00E9ka\u0159sk\u00E9 do syrov\u00E1tky ve zvolen\u00FDch koncentrac\u00EDch nezp\u016Fsobila v\u00FDznamn\u011Bj\u0161\u00ED prodlou\u017Een\u00ED trvanlivosti (parametry pH a titra\u010Dn\u00ED kyselost). Z v\u00FDsledk\u016F mikrobiologick\u00FDch rozbor\u016F syrov\u00E1tky vypl\u00FDv\u00E1, \u017Ee silice \u0160alv\u011Bje l\u00E9ka\u0159sk\u00E9 byla schopna pozitivn\u011B ovlivnit celkov\u00E9 po\u010Dty mikroorganism\u016F a termorezistentn\u00ED aerobn\u00ED mikroorganismy. P\u0159\u00EDdavek He\u0159m\u00E1nku modr\u00E9ho potla\u010Dil po celou dobu skladov\u00E1n\u00ED skupinu pl\u00EDsn\u00ED a kvasinek. Silice an\u00FDzu vonn\u00E9ho zabr\u00E1nila rozvoji termorezistentn\u00EDch anaerobn\u00EDch mikroorganism\u016F. Bylo by vhodn\u00E9 na tuto pr\u00E1ci d\u00E1le nav\u00E1zat modelov\u00FDmi pokusy se syrov\u00E1tkou a vybran\u00FDmi mikroorganismy. Syrov\u00E1tka v kombinaci se silicemi by mohla naj\u00EDt uplatn\u011Bn\u00ED nejen v potravin\u00E1\u0159stv\u00ED ale i nap\u0159. v l\u00E1ze\u0148stv\u00ED."@cs . . . . . . . "43210" . "[A847931BAC65]" . . "Kvalitativn\u00ED parametry syrov\u00E1tky s p\u0159\u00EDdavkem vybran\u00FDch silic"@cs . . . "Tepl\u00E1, Jana" .