"Vliv rozd\u00EDln\u00E9ho sterila\u010Dn\u00EDho z\u00E1h\u0159evu s konstantn\u00EDm smrt\u00EDc\u00EDm \u00FA\u010Dinkem na jakost taven\u00FDch s\u00FDr\u016F"@cs . "5"^^ . . "Influence of different sterilation mode with the same lethal effect on processed cheese quality"@en . "processed cheese; sterilization"@en . . "The article aims to evaluate the impact of 4 different modes of sterilization (110\u00B0C for 100min, 115\u00B0C for 32min, 120\u00B0C for 10min and 125\u00B0C for 3.17min) with the same lethal effect (F-value 7.78) on the properties of processed cheeses (38% w/w dry matter, 50% w/w fat in dry matter) depending on the addition of lactose (0; 0.5; 1.0; 1.5 and 2.0% w/w). The microbiological quality of the processed cheeses as well as their protein profile (SDS-PAGE method), colour (spectrophotometrically analyzed) and sensory properties (flavour) were evaluated. The sterilization modes tested ensured inactivation of the microflora observed (the total number of microorganisms, coliforms, aerobic and anaerobic spore-forming bacteria and colony forming units of yeasts and/or moulds). With the falling sterilization temperature and adequately prolonged period of the exposure time (in order to maintain a constant lethal effect) the processed cheeses became darker and less acceptable from the sensory point of view and more signi"@en . "Vliv rozd\u00EDln\u00E9ho sterila\u010Dn\u00EDho z\u00E1h\u0159evu s konstantn\u00EDm smrt\u00EDc\u00EDm \u00FA\u010Dinkem na jakost taven\u00FDch s\u00FDr\u016F"@cs . . "Bu\u0148ka, Franti\u0161ek" . . . . "6"^^ . . "Influence of different sterilation mode with the same lethal effect on processed cheese quality"@en . "7"^^ . "28110" . . . "2008-01-24+01:00"^^ . . "403316" . "Hrab\u011B, Jan" . . "P\u0159\u00EDsp\u011Bvek se zab\u00FDv\u00E1 hodnocen\u00EDm vlivu 4 r\u016Fzn\u00FDch sterila\u010Dn\u00EDch re\u017Eim\u016F (110\u00B0C 100 min, 115\u00B0C 32 min, 120\u00B0C 10 min a 125\u00B0C 3.17 min) se stejn\u00FDm smrt\u00EDc\u00EDm \u00FA\u010Dinkem (vyj\u00E1d\u0159en\u00FDm hodnotou F=7.78) na vlastnosti taven\u00FDch s\u00FDr\u016F (su\u0161ina 38 % w/w, tuk v su\u0161in\u011B 50 % w/w) v z\u00E1vislosti na p\u0159\u00EDdavku lakt\u00F3zy (koncentrace ve fin\u00E1ln\u00EDm produktu: 0, 0.5, 1.0, 1.5 a 2.0 % w/w). Analyzov\u00E1ny byly rovn\u011B\u017E nesterilovan\u00E9 vzorky s obsahem lakt\u00F3zy 0?2.0 % w/w. U taven\u00FDch s\u00FDr\u016F byla vyhodnocov\u00E1na mikrobiologick\u00E1 jakost, proteinov\u00FD profil (metodou SDS-PAGE), barva (spektrofotometricky) a vybran\u00E9 senzorick\u00E9 vlastnosti (chu\u0165 a v\u016Fn\u011B a odst\u00EDn taven\u00FDch s\u00FDr\u016F). Testovan\u00E9 sterila\u010Dn\u00ED re\u017Eimy zabezpe\u010Dily inaktivaci sledovan\u00E9 mikrofl\u00F3ry (celkov\u00E9 po\u010Dty mikroorganizm\u016F, obsah koliformn\u00EDch mikroorganizm\u016F, obsah aerobn\u00EDch a anaerobn\u00EDch sporuluj\u00EDc\u00EDch mikroorganizm\u016F a obsah pl\u00EDsn\u00ED a kvasinek). S klesaj\u00EDc\u00ED sterila\u010Dn\u00ED teplotou a adekv\u00E1tn\u011B se prodlu\u017Euj\u00EDc\u00EDm \u010Dasem jej\u00EDho p\u016Fsoben\u00ED se taven\u00E9 s\u00FDry st\u00E1valy tmav\u0161\u00ED a senzoricky m\u00E9n\u011B p\u0159ijateln\u00E9, doch\u00E1zelo rovn\u011B\u017E k rozs" . . "Vliv rozd\u00EDln\u00E9ho sterila\u010Dn\u00EDho z\u00E1h\u0159evu s konstantn\u00EDm smrt\u00EDc\u00EDm \u00FA\u010Dinkem na jakost taven\u00FDch s\u00FDr\u016F" . "Hol\u00E1\u0148, Felix" . . "RIV/70883521:28110/08:63507279!RIV09-MSM-28110___" . "Bu\u0148kov\u00E1, Leona" . . "Kr\u00E1\u010Dmar, Stanislav" . "Z(MSM7088352101)" . "RIV/70883521:28110/08:63507279" . "[04AFF54C1FDA]" . "Praha" . . "Praha" . "Vysok\u00E1 \u0161kola chemicko-technologick\u00E1 v Praze" . . "978-80-7080-695-1" . "P\u0159\u00EDsp\u011Bvek se zab\u00FDv\u00E1 hodnocen\u00EDm vlivu 4 r\u016Fzn\u00FDch sterila\u010Dn\u00EDch re\u017Eim\u016F (110\u00B0C 100 min, 115\u00B0C 32 min, 120\u00B0C 10 min a 125\u00B0C 3.17 min) se stejn\u00FDm smrt\u00EDc\u00EDm \u00FA\u010Dinkem (vyj\u00E1d\u0159en\u00FDm hodnotou F=7.78) na vlastnosti taven\u00FDch s\u00FDr\u016F (su\u0161ina 38 % w/w, tuk v su\u0161in\u011B 50 % w/w) v z\u00E1vislosti na p\u0159\u00EDdavku lakt\u00F3zy (koncentrace ve fin\u00E1ln\u00EDm produktu: 0, 0.5, 1.0, 1.5 a 2.0 % w/w). Analyzov\u00E1ny byly rovn\u011B\u017E nesterilovan\u00E9 vzorky s obsahem lakt\u00F3zy 0?2.0 % w/w. U taven\u00FDch s\u00FDr\u016F byla vyhodnocov\u00E1na mikrobiologick\u00E1 jakost, proteinov\u00FD profil (metodou SDS-PAGE), barva (spektrofotometricky) a vybran\u00E9 senzorick\u00E9 vlastnosti (chu\u0165 a v\u016Fn\u011B a odst\u00EDn taven\u00FDch s\u00FDr\u016F). Testovan\u00E9 sterila\u010Dn\u00ED re\u017Eimy zabezpe\u010Dily inaktivaci sledovan\u00E9 mikrofl\u00F3ry (celkov\u00E9 po\u010Dty mikroorganizm\u016F, obsah koliformn\u00EDch mikroorganizm\u016F, obsah aerobn\u00EDch a anaerobn\u00EDch sporuluj\u00EDc\u00EDch mikroorganizm\u016F a obsah pl\u00EDsn\u00ED a kvasinek). S klesaj\u00EDc\u00ED sterila\u010Dn\u00ED teplotou a adekv\u00E1tn\u011B se prodlu\u017Euj\u00EDc\u00EDm \u010Dasem jej\u00EDho p\u016Fsoben\u00ED se taven\u00E9 s\u00FDry st\u00E1valy tmav\u0161\u00ED a senzoricky m\u00E9n\u011B p\u0159ijateln\u00E9, doch\u00E1zelo rovn\u011B\u017E k rozs"@cs . "Laz\u00E1rkov\u00E1, Zuzana" . "Celost\u00E1tn\u00ED p\u0159ehl\u00EDdka s\u00FDr\u016F 2008, V\u00FDsledky p\u0159ehl\u00EDdek a sborn\u00EDk p\u0159edn\u00E1\u0161ek z konference" . . . . "Vliv rozd\u00EDln\u00E9ho sterila\u010Dn\u00EDho z\u00E1h\u0159evu s konstantn\u00EDm smrt\u00EDc\u00EDm \u00FA\u010Dinkem na jakost taven\u00FDch s\u00FDr\u016F" .