| dc.contributor.advisor |
Buňka, František
|
|
| dc.contributor.author |
Plšková, Mária
|
|
| dc.date.accessioned |
2012-03-11T16:14:49Z |
|
| dc.date.available |
2012-03-11T16:14:49Z |
|
| dc.date.issued |
2011-05-30 |
|
| dc.identifier |
Elektronický archiv Knihovny UTB |
cs |
| dc.identifier.uri |
http://hdl.handle.net/10563/18510
|
|
| dc.description.abstract |
Bakalárska práca je zameraná na porovnanie mikrobiologickej charakteristiky tavených syrov pripravených s fosforečnanovými taviacimi soľami s mikrobiologickou charakteristikou tavených syrov pripravených s ? ? karagenanom a kyselinou adipovou v rôznych koncentráciách. Tavené syry boli sledované počas trojmesačného skladovania pri chladiarenských teplotách. Pozorovanými skupinami mikroorganizmov boli aerobné sporuláty, anaerobné sporuláty, koliformné mikroorganizmy, kvasinky, plesne a celkový počet mikroorganizmov. Vzorka taveného syru s obsahom kyseliny adipovej v koncentrácii 2 % (w/w) vykazovala mikrobiologickú charakteristiku porovnateľnú s mikrobiologickou charakteristikou vzorky pripravenej s tradičnými fosforečnanovými taviacimi soľami. |
cs |
| dc.format |
39 |
cs |
| dc.format.extent |
689374 bytes |
cs |
| dc.format.mimetype |
application/pdf |
cs |
| dc.language.iso |
sk |
|
| dc.publisher |
Univerzita Tomáše Bati ve Zlíně |
|
| dc.rights |
Bez omezení |
|
| dc.subject |
tavený syr
|
cs |
| dc.subject |
taviace soli
|
cs |
| dc.subject |
kyselina adipová
|
cs |
| dc.subject |
mikrobiologická charakteristika
|
cs |
| dc.subject |
processed cheeses
|
en |
| dc.subject |
emulsifying agent
|
en |
| dc.subject |
adipic acid
|
en |
| dc.subject |
microbiological characteristic
|
en |
| dc.title |
Mikrobiologická charakteristika tavených syrov bez tradičných taviacich solí v priebehu skladovania |
cs |
| dc.title.alternative |
Microbiological characteristic of processed cheeses without traditional emulsifying salts during storage |
en |
| dc.type |
bakalářská práce |
cs |
| dc.contributor.referee |
Doležálková, Iva |
|
| dc.date.accepted |
2011-06-15 |
|
| dc.description.abstract-translated |
The aim of this bachelor thesis was to compare the microbiological characteristics of two types of processed cheeses during their three ? months ? long storing at cooling temperatures: cheeses prepared with phosphate emulsifying agents and cheeses prepared with ? ? carrageenan or adipic acid (in various concentrations) instead of phosphate emulsifying agents. Objects of study were these groups of microorganisms: aerobic sporulates, anaerobic sporulates, coliform microorganisms, yeasts, molds and total number of microorganisms. The microbiological characteristic of processed cheese prepared with adipic acid in concentration of 2 % (w/w) was comparable with the microbiological characteristic of processed cheese prepared with traditional phosphate emulsifying salts. |
en |
| dc.description.department |
Ústav technologie a mikrobiologie potravin |
cs |
| dc.description.result |
obhájeno |
cs |
| dc.parent.uri |
http://hdl.handle.net/10563/144
|
cs |
| dc.parent.uri |
http://hdl.handle.net/10563/220
|
cs |
| dc.thesis.degree-discipline |
Chemie a technologie potravin |
cs |
| dc.thesis.degree-discipline |
Chemistry and Food Technologies |
en |
| dc.thesis.degree-grantor |
Univerzita Tomáše Bati ve Zlíně. Fakulta technologická |
cs |
| dc.thesis.degree-grantor |
Tomas Bata University in Zlín. Faculty of Technology |
en |
| dc.thesis.degree-name |
Bc. |
cs |
| dc.thesis.degree-program |
Chemie a technologie potravin |
cs |
| dc.thesis.degree-program |
Chemistry and Food Technologies |
en |
| dc.identifier.stag |
22807
|
|
| dc.date.assigned |
2011-02-11 |
|
| utb.result.grade |
A |
|
