The Effect of Sterilization on Size and Shape of Fat Globules in Model Processed Cheese Samples

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dc.contributor.authorTremlová, Bohuslavacs
dc.contributor.authorŠtarha, Pavelcs
dc.contributor.authorBuňka, Františekcs
dc.contributor.authorGistingrová, Zuzanacs
dc.contributor.authorHrabě, Jancs
dc.coverage.issue2cs
dc.coverage.volume75cs
dc.date.issued2006-05-11cs
dc.description.abstractModel cheese samples from 4 independent productions were heat sterilized (117 C, 20 minutes), after the melting process and packing with an aim to prolong their durability. The objective of the, study was to assess changes in the size and shape of fat globules due to heat sterilization by using, image analysis methods. The study included a selection of suitable methods of preparation mounts,, taking microphotographs and making overlays for automatic processing of photographs by image, analyser, ascertaining parameters to determine the size and shape of fat globules and statistical, analysis of results obtained.en
dc.description.abstractModel cheese samples from 4 independent productions were heat sterilized (117 C, 20 minutes), after the melting process and packing with an aim to prolong their durability. The objective of the, study was to assess changes in the size and shape of fat globules due to heat sterilization by using, image analysis methods. The study included a selection of suitable methods of preparation mounts,, taking microphotographs and making overlays for automatic processing of photographs by image, analyser, ascertaining parameters to determine the size and shape of fat globules and statistical, analysis of results obtained.cs
dc.formattextcs
dc.format.extent419-425cs
dc.format.mimetypeapplication/pdfcs
dc.identifier.citationACTA VETERINARIA BRNO. 2006, vol. 75, issue 2, p. 419-425.en
dc.identifier.doi10.2754/avb200675030419cs
dc.identifier.issn0001-7213cs
dc.identifier.orcid0000-0001-8150-913Xcs
dc.identifier.other44631cs
dc.identifier.researcheridAAE-8423-2019cs
dc.identifier.scopus56579326200cs
dc.identifier.urihttp://hdl.handle.net/11012/137205
dc.language.isoencs
dc.publisherUniversity of Veterinary and Pharmaceutical Sciences in Brnocs
dc.relation.ispartofACTA VETERINARIA BRNOcs
dc.relation.urihttps://actavet.vfu.cz/75/3/0419/cs
dc.rightsCreative Commons Attribution 4.0 Internationalcs
dc.rights.accessopenAccesscs
dc.rights.sherpahttp://www.sherpa.ac.uk/romeo/issn/0001-7213/cs
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/cs
dc.subjectChees
dc.subjectSterilization
dc.subjectshape
dc.subjectsize
dc.subjectfat globule
dc.titleThe Effect of Sterilization on Size and Shape of Fat Globules in Model Processed Cheese Samplesen
dc.title.alternativeThe Effect of Sterilization on Size and Shape of Fat Globules in Model Processed Cheese Samplescs
dc.type.driverarticleen
dc.type.statusPeer-revieweden
dc.type.versionpublishedVersionen
sync.item.dbidVAV-44631en
sync.item.dbtypeVAVen
sync.item.insts2025.02.03 15:48:49en
sync.item.modts2025.01.17 15:28:17en
thesis.grantorVysoké učení technické v Brně. Fakulta strojního inženýrství. Ústav matematikycs
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