Comparison of Microbiological Parameters of Fresh Goat Cheeses Produced on Farms in the Czech Republic Using Conventional and Organic Farming Method
The paper deals with microbiological parameters of goat cheeses produced on two farms during several years. The first farm used conventional farming method with about 130 dairy goats and the second one applied organic farming method with approximately 500 dairy goats. In samples of fresh goat cheese taken in four years, there were determined the following groups … celý popis
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- Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis. -- ISSN 1211-8516. -- Roč. 67, č. 3 (2019), s. 695-704
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- 1 graf, 6 tabulek
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- Seznam literatury na s. 702-704,
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| 072 | 7 | |a 636 |x Chov zvířat. Živočišná výroba |2 Konspekt |9 24 | |
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| 100 | 1 | |a Kalhotka, Libor, |d 1976- |u Mendelova univerzita v Brně, Agronomická fakulta, Ústav agrochemie, půdoznalství, mikrobiologie a výživy rostlin |7 stk2008441703 |4 aut | |
| 245 | 1 | 0 | |a Comparison of Microbiological Parameters of Fresh Goat Cheeses Produced on Farms in the Czech Republic Using Conventional and Organic Farming Method / |c Libor Kalhotka, Jitka Přichystalová, Lenka Dostálová, Květoslava Šustová, Michaela Hůlová, Eva Burdová, Jan Kuchtík |
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| 500 | |a 1 graf, 6 tabulek | ||
| 504 | |a Seznam literatury na s. 702-704, |b 39 záznamů | ||
| 520 | 3 | 9 | |a The paper deals with microbiological parameters of goat cheeses produced on two farms during several years. The first farm used conventional farming method with about 130 dairy goats and the second one applied organic farming method with approximately 500 dairy goats. In samples of fresh goat cheese taken in four years, there were determined the following groups of microorganisms: total count of microorganisms, lactic acid bacteria, coliform bacteria, psychrotrophic microorganisms, enterococci and micromycetes. The comparison of the average numbers of individual groups of microorganisms in cheeses showed a statistically significant difference between the farms. Microbiological quality was found worse at cheeses manufactured at the farm using organic farming method, compared with cheeses from the conventional farm. Higher numbers of coliforms, psychrotrophic microorganisms, enterococci and fungi were more frequently detected in cheeses from the organic farm. Worse microbiological quality of the cheese was also reflected in sensory properties, especially the smell, colour and consistency which was evident when preparing individual samples. |9 eng |
| 530 | |a Dostupné též na internetu (ISSN 2464-8310) | ||
| 546 | |a Anglický text, anglický abstrakt | ||
| 650 | 0 | 7 | |a FARMS |2 agrovoc |
| 650 | 0 | 7 | |a organic husbandry |2 agrovoc |
| 650 | 0 | 7 | |a NANNYGOATS |2 agrovoc |
| 650 | 0 | 7 | |a GOAT MILK |2 agrovoc |
| 650 | 0 | 7 | |a Food processing |2 agrovoc |
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| 650 | 0 | 7 | |a FRESH PRODUCTS |2 agrovoc |
| 650 | 0 | 7 | |a Food quality |2 agrovoc |
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| 650 | 0 | 7 | |a LACTIC ACID BACTERIA |2 agrovoc |
| 650 | 0 | 7 | |a COLIFORM BACTERIA |2 agrovoc |
| 650 | 0 | 7 | |a PSYCHROPHILIC MICROORGANISMS |2 agrovoc |
| 650 | 0 | 7 | |a ENTEROCOCCUS |2 agrovoc |
| 650 | 0 | 7 | |a FUNGI |2 agrovoc |
| 650 | 0 | 7 | |a Microorganism counting |2 agrovoc |
| 650 | 0 | 7 | |a ORGANOLEPTIC PROPERTIES |2 agrovoc |
| 650 | 0 | 7 | |a SMELL |2 agrovoc |
| 650 | 0 | 7 | |a COLOUR |2 agrovoc |
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| 650 | 0 | 7 | |a alternativní zemědělství |7 ph114031 |2 czenas |
| 650 | 0 | 7 | |a organické hospodářství |2 agrovoc |
| 650 | 0 | 7 | |a kozy (samice) |2 agrovoc |
| 650 | 0 | 7 | |a kozí mléko |2 agrovoc |
| 650 | 0 | 7 | |a zpracování potravin |2 agrovoc |
| 650 | 0 | 7 | |a fermentované výrobky |2 agrovoc |
| 650 | 0 | 7 | |a sýr |2 agrovoc |
| 650 | 0 | 7 | |a čerstvé výrobky |2 agrovoc |
| 650 | 0 | 7 | |a kvalita potravin |2 agrovoc |
| 650 | 0 | 7 | |a management jakosti |7 ph115218 |2 agrovoc |
| 650 | 0 | 7 | |a mikrobiologická analýza |2 agrovoc |
| 650 | 0 | 7 | |a baktérie mléčného kvašení |2 agrovoc |
| 650 | 0 | 7 | |a koliformní baktérie |2 agrovoc |
| 650 | 0 | 7 | |a psychrofilní mikroorganismy |2 agrovoc |
| 650 | 0 | 7 | |a Enterococcus |2 agrovoc |
| 650 | 0 | 7 | |a houby |7 ph114706 |2 agrovoc |
| 650 | 0 | 7 | |a počítání mikroorganismů |2 agrovoc |
| 650 | 0 | 7 | |a organoleptické vlastnosti |2 agrovoc |
| 650 | 0 | 7 | |a pach |2 agrovoc |
| 650 | 0 | 7 | |a barva |2 agrovoc |
| 650 | 0 | 7 | |a konzistence |2 agrovoc |
| 653 | 0 | |a mikromycety | |
| 700 | 1 | |a Přichystalová, Jitka |u Mendelu v Brně, AF, Ústav agrochemie, půdoznalství, mikrobiologie a výživy rostlin |7 uzp2012706307 |4 aut | |
| 700 | 1 | |a Dostálová, Lenka , |u Mendelu v Brně, AF, Ústav agrochemie, půdoznalství, mikrobiologie a výživy rostlin |4 aut | |
| 700 | 1 | |a Šustová, Květoslava |u Mendelu v Brně, AF, Ústav technologie potravin |7 stk2009493274 |4 aut | |
| 700 | 1 | |a Hůlová, Michaela |u Mendelu v Brně, AF, Ústav agrochemie, půdoznalství, mikrobiologie a výživy rostlin |4 aut | |
| 700 | 1 | |a Burdová, Eva, |u Mendelu v Brně, AF, Ústav agrochemie, půdoznalství, mikrobiologie a výživy rostlin |4 aut | |
| 700 | 1 | |a Kuchtík, Jan, |d 1958- |u Mendelu v Brně, AF, Ústav chovu a šlechtění zvířat |7 mzk2003208463 |4 aut | |
| 773 | 0 | |t Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis |x 1211-8516 |g Roč. 67, č. 3 (2019), s. 695-704 |q 67:3 |9 2019 | |
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