Czech Journal of Food Sciences, 2000 (vol. 18), issue 5
Proof of authenticity of pure instant coffeeOriginal Paper
I. Bohačenko, Z. Veselý
Czech J. Food Sci., 2000, 18(5):165-169 | DOI: 10.17221/8337-CJFS 
An HPLC method with refractometric detection was worked out for the determination of the limiting contents of marker saccharides (free mannitol and total glucose and xylose) used for the proof of authenticity of pure instant coffee. This method, even though more laborious, yields results comparable with those obtained by the HPAE-PAD method and is intended mainly for those laboratories where the current HPLC technique with refractometric detection is presently used for saccharide analysis. The survey of market supply showed that instant coffee imported in bulk and subsequently packaged in the Czech Republic is most frequently adulterated - only one...
Pathogenic micro-organisms in waste waters from daiiesOriginal Paper
P. Navrátilová
Czech J. Food Sci., 2000, 18(5):170-174 | DOI: 10.17221/8338-CJFS
Waste waters from dairies were tested for the presence of bacterial pathogens - Listeria monocytogenes, Staphylococcus aureus and Salmonella spp. The prevalence of bacteria was investigated in each stage of the cleaning process (activated sludges systems) too. Two hunder samples of raw waste water, activated sludge, returned activated sludge, excess sludge and treated water from 14 dairies were tested. The samples were all negative for Salmonella spp. From a total of 102 (51%) strains Listeria spp., Listeria inoccua 95 (47.5%) and Listeria monocytogenes 7 (3.5%) were identified. 47 samples...
Effects of lipolytic enzymes Pseudomonas fluorescens on liberation of fatty acids from milk fatOriginal Paper
M. Vyletělová, J. Ficnar, O. Hanuš
Czech J. Food Sci., 2000, 18(5):175-182 | DOI: 10.17221/8339-CJFS
Effects of thermostable lipolytic enzymes Pseudomonas fluorescens 66 ZB in pasteurized milk on concentration of free fatty acids (VMK) in milk were studied in selected milk samples. Identical bulk milk samples were analysed by the method specified in previous papers (Vyletělová et al. 1999a, b, 2000). Reference milk samples (without bacterial strains) and the experimental ones (containing Ps. fl. 150 th. CFU/ml and 2800 th. CFU/ml, resp.) were stored at 6.5°C and 14°C and analysed at regular time intervals (24 h) - Table 1. An extractive-titric method (Kadlec et al. 1996; Table 2 and Fig. 2) was used for monitoring...
Verification of prediction of growth of Listeria monocytogenes micro-organism in chicken meatOriginal Paper
A. Landfeld, M. R Karpíšková Houška, K. Kýhos, P. Novotná
Czech J. Food Sci., 2000, 18(5):183-186 | DOI: 10.17221/8340-CJFS
Raw chicken meat was comminuted and homogenised. There were measured water activity and pH (aw = 1 for temperature 25°C, pH = 5.8 for temperature 8°C). Input raw material was investigated for the presence of Listeria monocytogenes (negative) and the raw meat was inoculated by Listeria monocytogenes CCM 4699. Number of Listeria monocytogenes, total plate count and number of coliforms were determined in the range 0-7 days by bacteriological survey for the storage temperatures 4.9, 7 and 8.3°C. The increase of Listeria monocytogenes counts has been registered for temperature 4.9°C about log...
Changes in quality of natural orange juice pasteurised by high pressure during storageOriginal Paper
J. Strohalm, H. Valentová, M. Houška, P. Novotná, A. Landfeld, K. Kýhos, R. Grée
Czech J. Food Sci., 2000, 18(5):187-193 | DOI: 10.17221/8341-CJFS
Natural orange juice pasteurised (pascalised) by high pressure was stored for 180 days at room temperature in dark conditions. Sensory evaluation of several quality parameters was made. At the same time the frozen and heat pasteurised parallel samples of the juice of the same origin were evaluated for comparison. The sensory evaluation consists of overall image, flavour, taste and sensorial viscosity. The instrumental evaluation of colour, pH and kinematic viscosity was made. The best overall image was received for frozen juice. The pressurised and heated samples were nearly the same as regards the flavour. The sensorial viscosity of all samples was...
Controlled thawing of foodsOriginal Paper
K. Hoke, L. Klíma, R. Grée, M. Houška
Czech J. Food Sci., 2000, 18(5):194-200 | DOI: 10.17221/8342-CJFS
The various ways of thawing of model food made for comparison of these processes from point of view of duration. The experiments were conducted under condition that the surface temperature of the thawed food did not overcome 15°C. Shortest mean time of thawing was achieved for vacuum-steam thawing. Regarding to the regime chosen the time of thawing varied between 18.4-29 min. The similar process of vacuum thawing with steam generated from hot water placed below the food was also successful. For this process the mean time of thawing was predicted between 30.5 and 35 min. If the starting temperature of the water was below the boiling point at vacuum...
Composition and nutritional value of amaranth seedsReview
P. Kalač, J. Moudrý
Czech J. Food Sci., 2000, 18(5):201-206 | DOI: 10.17221/9651-CJFS
There are reviewed literature data on proteins, lipids, starch, oligosaccharides, dietary fibre, mineral constituents, vitamins and antinutritional compounds of amaranth seeds. Moreov r, information on isolation of squalene from oil and betacyanin pigments from leaves and inflorescence is given. Data on hypocholesterolemic effect of amaranth seeds are also mentioned.
The properties and quality of goat and sheep milk and its products - a reviewReview
B. Hozová, M. Grejtáková
Czech J. Food Sci., 2000, 18(5):207-211 | DOI: 10.17221/8343-CJFS
The newer knowledge from the field of the quality evaluation of goat and sheep milk and milk products are reviewed in this paper. The negative influence of microbial and chemical contamination and methods of determination are described. The significance of monitoring of the conditions (pasteurization, hygienic control) to ensure public health are accented. Quality standards adjusted for the specifics of goat/sheep milk should be considered.