Safety and originality of cheeses produced artisanally from raw milk-aplication of predictive microbiology and PCR methods in risk assessmentSupervisor: prof. Ing. Ľubomír Valík, PhD.
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|Project description:||Mathematical analysis of the growth of LAB, supplement cultures and selected pathogenic microflora during fermentation and ripening of sheep lump cheese produced from raw milk. The principles of the predictive microbiology based on the fact, that the microbial responses on the intrinsic and extrinsic environmental factors are reproduced will be applied on the mathematical modelling of the growth parameters of selected microbial cultures. Lactic acid bacteria, starter and supplement cultures, produce a wild range of substances with antimicrobial activity and their effect on the growth and multiplication of the pathogenic microflora will be the interest in our project.|
|Kind of project:||APVV ()|
|Department:||Department of Nutrition and Food Assessment (IBM FCFT)|
|Project status:||Successfully completed|
|Project start date :||01. 05. 2006|
|Project close date:||31. 10. 2009|
|Number of workers in the project:||1|
|Number of official workers in the project:||0|