. "Tato pr\u00E1ce byla zam\u011B\u0159ena na optimalizaci podm\u00EDnek p\u0159i stanoven\u00ED ml\u00E9\u010Dn\u00FDch b\u00EDlkovin. Jednalo se o sr\u00E1\u017Een\u00ED kravsk\u00E9ho a koz\u00EDho ml\u00E9ka na r\u016Fzn\u00E9 hodnoty pH a sr\u00E1\u017Een\u00ED m\u011Bkk\u00E9ho a tvrd\u00E9ho s\u00FDru ve vodn\u00FDch roztoc\u00EDch r\u016Fzn\u00FDmi \u010Dinidly na hodnotu pH 4,6. Fin\u00E1ln\u00ED anal\u00FDza byla provedena metodou RP-HPLC. Nejlep\u0161\u00EDho chromatografick\u00E9ho rozli\u0161en\u00ED kasein\u016F a syrov\u00E1tkov\u00FDch b\u00EDlkovin kravsk\u00E9ho a koz\u00EDho ml\u00E9ka bylo dosa\u017Eeno p\u0159i pH 4,6 a 4,9. Nejvhodn\u011Bj\u0161\u00EDm \u010Dinidlem p\u0159i sr\u00E1\u017Een\u00ED m\u011Bkk\u00E9ho i tvrd\u00E9ho s\u00FDru byla kyselina octov\u00E1. U syrov\u00E1tky z m\u011Bkk\u00E9ho s\u00FDru bylo optim\u00E1ln\u00EDch podm\u00EDnek dosa\u017Eeno p\u0159i sr\u00E1\u017Een\u00ED kyselinou chlorovod\u00EDkovou." . . "Brno" . "Brno" . "2011-10-12+02:00"^^ . "4"^^ . "Ruprichov\u00E1, Lenka" . . . . "S, Z(MSM6215712402)" . "16270" . "Optimalizace podm\u00EDnek pro izolaci ml\u00E9\u010Dn\u00FDch b\u00EDlkovin" . "Optimalizace podm\u00EDnek pro izolaci ml\u00E9\u010Dn\u00FDch b\u00EDlkovin"@cs . "RP-HPLC; precipitation; pH; cheeses; milk; milk proteins"@en . "Borkovcov\u00E1, Ivana" . "[9C40E16C5A38]" . "Sborn\u00EDk p\u0159edn\u00E1\u0161ek a poster\u016F Food hygiene and technology 41st Lenfeld's and H\u00F6kl's Days" . . "Optimization of conditions for milk protein isolation"@en . . . "RIV/62157124:16270/11:43870433" . "Optimalizace podm\u00EDnek pro izolaci ml\u00E9\u010Dn\u00FDch b\u00EDlkovin"@cs . "Optimalizace podm\u00EDnek pro izolaci ml\u00E9\u010Dn\u00FDch b\u00EDlkovin" . . "This work was focused on optimization of conditions for milk proteins determination. Procedures in concern were clotting of cow's and goat's milk samples at different pH values and precipitation of soft and hard cheeses by various agents at pH 4.6. The final analysis was performed by RP-HPLC method. The best chromatographic resolution of caseins and whey proteins of cow's and goat's milk, were obtained by precipitation at pH 4.6 and 4.9. The best agent for coagulation of soft and hard cheese, was the acetic acid. Optimal chromatogram of whey from soft cheese was obtained at precipitation by hydrochloric acid."@en . . "Dra\u010Dkov\u00E1, Michaela" . "218648" . . . . . . "RIV/62157124:16270/11:43870433!RIV12-MSM-16270___" . . "Vorlov\u00E1, Lenka" . "4"^^ . . . . . "Veterin\u00E1rn\u00ED a farmaceutick\u00E1 univerzita Brno" . "Optimization of conditions for milk protein isolation"@en . "Tato pr\u00E1ce byla zam\u011B\u0159ena na optimalizaci podm\u00EDnek p\u0159i stanoven\u00ED ml\u00E9\u010Dn\u00FDch b\u00EDlkovin. Jednalo se o sr\u00E1\u017Een\u00ED kravsk\u00E9ho a koz\u00EDho ml\u00E9ka na r\u016Fzn\u00E9 hodnoty pH a sr\u00E1\u017Een\u00ED m\u011Bkk\u00E9ho a tvrd\u00E9ho s\u00FDru ve vodn\u00FDch roztoc\u00EDch r\u016Fzn\u00FDmi \u010Dinidly na hodnotu pH 4,6. Fin\u00E1ln\u00ED anal\u00FDza byla provedena metodou RP-HPLC. Nejlep\u0161\u00EDho chromatografick\u00E9ho rozli\u0161en\u00ED kasein\u016F a syrov\u00E1tkov\u00FDch b\u00EDlkovin kravsk\u00E9ho a koz\u00EDho ml\u00E9ka bylo dosa\u017Eeno p\u0159i pH 4,6 a 4,9. Nejvhodn\u011Bj\u0161\u00EDm \u010Dinidlem p\u0159i sr\u00E1\u017Een\u00ED m\u011Bkk\u00E9ho i tvrd\u00E9ho s\u00FDru byla kyselina octov\u00E1. U syrov\u00E1tky z m\u011Bkk\u00E9ho s\u00FDru bylo optim\u00E1ln\u00EDch podm\u00EDnek dosa\u017Eeno p\u0159i sr\u00E1\u017Een\u00ED kyselinou chlorovod\u00EDkovou."@cs . "978-80-7305-594-3" . "4"^^ . . . . .