. "279725" . . . "Semi-hard cheese with addition of probiotics"@en . "\u017Di\u017Ekov\u00E1, Zuzana" . "V" . . "8"^^ . . "Univerzita Tom\u00E1\u0161e Bati ve Zl\u00EDn\u011B" . "2"^^ . "Polotvrd\u00E9 s\u00FDry s p\u0159\u00EDdavkem probiotick\u00FDch kultur"@cs . "1"^^ . "Polotvrd\u00E9 s\u00FDry s p\u0159\u00EDdavkem probiotick\u00FDch kultur" . "RIV/70883521:28110/10:63510053!RIV11-MSM-28110___" . . "Polotvrd\u00E9 s\u00FDry s p\u0159\u00EDdavkem probiotick\u00FDch kultur" . . "Semi-hard cheese with addition of probiotics"@en . . . "Nov\u00E9 trendy v gastronomii, workshop 2010" . . . . "M\u00ED\u0161kov\u00E1, Zuzana" . . . "This work deals with effect of probiotic cultures Bifidobacterium bifidum and Lactobacillus acidophilus on the quality of semi-hard cheese. Basis of this work was production of cheese with probiotics addition. Further, senzoric analysis was performed and number of lactic acid bacteria was observed during ripening and storage. Senzoric analysis revealed the positive effect of Bifidobacterium bifidum culture on organoleptic properties of cheese. On the contrary, addition of Lactobacillus acidophilus culture was evaluated as the worst in the majority of marks. It was determined that both Bifidobacterium bifidum and Lactobacilus acidophilus are able to survive for all time of ripening and storage in number exceeding terapeutic minimum."@en . "[63FA8E83F258]" . "Krom\u011B\u0159\u00ED\u017E" . "Zl\u00EDn" . . "V t\u00E9to pr\u00E1ci byl studov\u00E1n vliv p\u0159\u00EDdavku probiotick\u00FDch kultur Bifidobacterium bifidum a Lactobacillus acidophilus na kvalitu polotvrd\u00FDch s\u00FDr\u016F eidamsk\u00E9ho typu. Z\u00E1kladem pr\u00E1ce byla v\u00FDroba s\u00FDr\u016F s p\u0159\u00EDdavkem zm\u00EDn\u011Bn\u00FDch probiotick\u00FDch kultur. Pot\u00E9 byla prov\u00E1d\u011Bna senzorick\u00E1 anal\u00FDza a byly sledov\u00E1ny po\u010Dty obsa\u017Een\u00FDch bakteri\u00ED ml\u00E9\u010Dn\u00E9ho kva\u0161en\u00ED v pr\u016Fb\u011Bhu zr\u00E1n\u00ED a skladov\u00E1n\u00ED. Senzorick\u00E1 anal\u00FDza odhalila pozitivn\u00ED vliv kultury Bifidobacterium bifidum na organoleptick\u00E9 vlastnosti s\u00FDru. Naopak p\u0159\u00EDdavek kultury Lactobacillus acidophilus byl ve v\u011Bt\u0161in\u011B znak\u016F i v hodnocen\u00ED preferenc\u00ED celkov\u011B hodnocen jako nejm\u00E9n\u011B dobr\u00FD. Mikrobiologickou anal\u00FDzou bylo zji\u0161t\u011Bno, \u017Ee jak Bifidobacterium bifidum, tak Lactobacillus acidophilus jsou schopny p\u0159e\u017E\u00EDt po celou dobu zr\u00E1n\u00ED i skladov\u00E1n\u00ED v po\u010Dtu p\u0159evy\u0161uj\u00EDc\u00EDm terapeutick\u00E9 minimum."@cs . "RIV/70883521:28110/10:63510053" . "2010-01-01+01:00"^^ . . "28110" . "978-80-7318-944-0" . "semi-hard cheese; probiotics; cheese production; senzoric analysis"@en . "Polotvrd\u00E9 s\u00FDry s p\u0159\u00EDdavkem probiotick\u00FDch kultur"@cs . "V t\u00E9to pr\u00E1ci byl studov\u00E1n vliv p\u0159\u00EDdavku probiotick\u00FDch kultur Bifidobacterium bifidum a Lactobacillus acidophilus na kvalitu polotvrd\u00FDch s\u00FDr\u016F eidamsk\u00E9ho typu. Z\u00E1kladem pr\u00E1ce byla v\u00FDroba s\u00FDr\u016F s p\u0159\u00EDdavkem zm\u00EDn\u011Bn\u00FDch probiotick\u00FDch kultur. Pot\u00E9 byla prov\u00E1d\u011Bna senzorick\u00E1 anal\u00FDza a byly sledov\u00E1ny po\u010Dty obsa\u017Een\u00FDch bakteri\u00ED ml\u00E9\u010Dn\u00E9ho kva\u0161en\u00ED v pr\u016Fb\u011Bhu zr\u00E1n\u00ED a skladov\u00E1n\u00ED. Senzorick\u00E1 anal\u00FDza odhalila pozitivn\u00ED vliv kultury Bifidobacterium bifidum na organoleptick\u00E9 vlastnosti s\u00FDru. Naopak p\u0159\u00EDdavek kultury Lactobacillus acidophilus byl ve v\u011Bt\u0161in\u011B znak\u016F i v hodnocen\u00ED preferenc\u00ED celkov\u011B hodnocen jako nejm\u00E9n\u011B dobr\u00FD. Mikrobiologickou anal\u00FDzou bylo zji\u0161t\u011Bno, \u017Ee jak Bifidobacterium bifidum, tak Lactobacillus acidophilus jsou schopny p\u0159e\u017E\u00EDt po celou dobu zr\u00E1n\u00ED i skladov\u00E1n\u00ED v po\u010Dtu p\u0159evy\u0161uj\u00EDc\u00EDm terapeutick\u00E9 minimum." .