. . "V\u00FDzkumn\u00FD z\u00E1m\u011Br je soust\u0159ed\u011Bn na vyu\u017Eit\u00ED ml\u00E9ka jako suroviny a zpracov\u00E1n\u00ED a vyu\u017Eit\u00ED ml\u00E9ka, jeho slo\u017Eek a ml\u00E9\u010Dn\u00FDch v\u00FDrobk\u016F jako potraviny s vysok\u00FDmi nebo speci\u00E1ln\u00EDmi v\u00FD\u017Eivov\u00FDmi vlastnostmi a zvy\u0161ov\u00E1n\u00ED bezpe\u010Dnosti, zdravotn\u00ED nez\u00E1vadnosti a atraktivnostiprospot\u0159ebitele. Z nejd\u016Fle\u017Eit\u011Bj\u0161\u00EDch sv\u011Btov\u00FDch sm\u011Br\u016F v\u00FDzkumu jsou pro rozvoj v\u00FDzkumn\u00E9, aplika\u010Dn\u00ED a u\u017Eivatelsk\u00E9 \u010Dinnosti v \u010CR vyt\u010Deny sm\u011Bry: I. Chemick\u00E9 a fyzik\u00E1ln\u00ED a mikrobiologick\u00E9 vlastnost\u00ED ml\u00E9ka a ml\u00E9\u010Dn\u00FDch potravin II. Nov\u00E9 metody stanovov\u00E1n\u00ED ahodnocen\u00EDkvality. III. Mikroorganismy vztahuj\u00EDc\u00ED se k ml\u00E9ku a ml\u00E9\u010Dn\u00FDm v\u00FDrobk\u016Fm z pohledu technologick\u00E9 a zdravotn\u00ED pot\u0159ebnosti a u\u017Eite\u010Dnosti i ne\u017E\u00E1douc\u00ED p\u0159\u00EDtomnosti a \u0161kodlivosti pro zdrav\u00ED. IV. Vztah ml\u00E9ka a ml\u00E9\u010Dn\u00FDch v\u00FDrobk\u016F a jejich slo\u017Eek s mo\u017Enost\u00EDovliv\u0148ovata podporovat zdrav\u00ED \u010Dlov\u011Bka. V\u00FDsledky \u0159e\u0161en\u00ED budou uplat\u0148ov\u00E1ny formou publika\u010Dn\u00ED \u010Dinnosti, konkr\u00E9tn\u00EDch aplikac\u00ED pro ml\u00E9ka\u0159skou, zdravotn\u00ED i hygienickou ve\u0159ejnost a dlouhodob\u011B jako podklad pro vyty\u010Dov\u00E1n\u00ED dal\u0161\u00EDch pot\u0159eb ml\u00E9k\u00E1renstv\u00ED v \u010CR." . "2010-02-09+01:00"^^ . "New methods for determination of microorganisms and molecular-biological methods for identification of lactic acid bacteria and methods for determination of spoilage bacteria were developed. preventive measures and methods of inactivation of these microorganisms were designed. Characteristics of probiotic microorganisms"@en . . "milk, milk products, chemical composition, analytical and microbiological methods, pure cultures of dairy microorganisms, microbiological contamination, quality of milk and milk products, healthy products."@en . . . . "2011-06-30+02:00"^^ . "The research plan will be specialized on the utilization of milk as raw material and its processing and utilization of milk, its components and milk products as food with high or special nutritional properties and increasing the safety andharmlessness and to consumers. Out of the most important world research trends which are necessary for the development of research, application and user activities in the Czech Republic there are emphasized following research tendencies:1, chemical composition and physical and microbiological properties. 2, microorganisms related to milk and milk products that are necessary and useful from the technology and health points of view as well as those that are technologically undesirable.3, new methods of determination andevaluation of the quality of milk and milk products. 4, relations of milk and milk products and their components with the possibility of influencing and supporting human health."@en . . . . "0"^^ . "Milk \u2013 an important part of healthy and safe nutrition"@en . "1"^^ . "Nov\u00E9 metody ke stanoven\u00ED mikroorganism\u016F a ne\u017E\u00E1douc\u00EDch mikroorganism\u016F, molekul\u00E1rn\u00ED biologick\u00E9 metody k\u00A0identifikaci bakteri\u00ED ml\u00E9\u010Dn\u00E9ho kva\u0161en\u00ED, navr\u017Eeny zp\u016Fsoby prevence a likvidace jejich v\u00FDskytu. Studium vlastnost\u00ED probiotick\u00FDch mikroorganism\u016F."@cs . . "2004-01-01+01:00"^^ . "177"^^ . "2010-12-31+01:00"^^ . . "Ml\u00E9ko - v\u00FDznamn\u00E1 sou\u010D\u00E1st zdrav\u00E9 a bezpe\u010Dn\u00E9 v\u00FD\u017Eivy" . . . "177"^^ . "0"^^ . . . . . . .