ADC Quantity of selected probiotic cultures in semi-hard cheese with low-cooking curd during the maturation process / Lovayová Viera, Dudriková Eva, Rimárová Kvetoslava, Siegfried Leonard, 2015. In: Journal of Food Science and Technology-Mysore. - ISSN 0022-1155. - Vol. 52, no. 8 (2015), s. 4697-4702

Basic data
OCA1. Surname awarded to the assessed person	Dudriková
OCA2. Name awarded to the assessed person	Eva
OCA3. Degrees awarded to the assessed person	Assoc. prof. , DVM, PhD
OCA4. Hyperlink to the entry of the person in the Register of university staff	https://www.portalvs.sk/regzam/detail/6005
OCA5. Area of assessment	study programme food hygiene · III. degree
OCA6. Category of the research/artistic/other output
OCA7. Year of publication of the research/artistic/other output	2015
OCA8. ID of the record in the Central Registry of Publication Activity (CRPA) or the Central Registry of Artistic Activity (CRAA)	UPJŠ.Košice.000062716
OCA9. Hyperlink to the record in CRPA or CRAA	http://www.crepc.sk/portal?fn=*recview&uid=1682854&pageId=resultform&full=0
Characteristics of the output that is not registered in CRPA or CRAA
OCA10. Hyperlink to the record in another publicly accessible register, catalogue of research/ artistic/other outputs	https://www.webofscience.com/wos/woscc/full-record/WOS:000358665800003
OCA11. Characteristics of the output in the format of the CRPA or the CRAA bibliographic record, if the output is not available in a publicly accessible register or catalogue of outputs	ADC Quantity of selected probiotic cultures in semi-hard cheese with low-cooking curd during the maturation process / Lovayová Viera, Dudriková Eva, Rimárová Kvetoslava, Siegfried Leonard, 2015. In: Journal of Food Science and Technology-Mysore. - ISSN 0022-1155. - Vol. 52, no. 8 (2015), s. 4697-4702
OCA12. Type of the output (if the output is not registered in CRPA or CRAA)	article
OCA13. Hyperlink to the webpage where the output is available (full text, other documentation, etc.)	https://link.springer.com/article/10.1007/s13197-014-1619-9
OCA14. Characteristics of the author's contribution	The bearer of the idea in the field of research. She is also the financial security of the scientific work.
OCA15. Annotation of the output with contextual information concerning the description of creative process and the content of the research/artistic/other activity, etc.	The work studies the survival of added selected probiotic bacteria Lactobacillus acidophilus (S1), Lactobacillus casei (S2), and Lactobacillus plantarum96 (S3) in semi-hard cheese with low-cooking curd during the maturation process. Cheeses were made according to the standard procedure (Polyfood SI 050 device). Probiotic lactobacilli strains used in this study were added into the milk before the renneting process. The manufactured cheeses were matured for 6 months at the temperature of 10 °C. Cheese samples were taken for pH and titratable acidity measurements, lactobacilli enumeration, and chemical analysis at 30, 60, 90, 120, 150 and 180 days of maturation. At the end of the experiment (180 days) the cheese samples were analyzed also for the amount of lactic acid and protein contents. According to our results, it was detected that in all experimental cheeses the used probiotic lactobacilli reached the values above 106 CFU/g. Thus the legislative and therapeutic minimum limits set for the products containing probiotic bacteria for human diet was fulfilled. The results of this experiment showed that probiotic lactobacilli strains survive in cheese during long maturation period (180 days). This results in increasing the quality and nutritional value of probiotic cheeses and should be attractive for consumers and producers of cheese.
Other data
OCA16. Annotation of the output in English	The work studies the survival of added selected probiotic bacteria Lactobacillus acidophilus (S1), Lactobacillus casei (S2), and Lactobacillus plantarum96 (S3) in semi-hard cheese with low-cooking curd during the maturation process. Cheeses were made according to the standard procedure (Polyfood SI 050 device). Probiotic lactobacilli strains used in this study were added into the milk before the renneting process. The manufactured cheeses were matured for 6 months at the temperature of 10 °C. Cheese samples were taken for pH and titratable acidity measurements, lactobacilli enumeration, and chemical analysis at 30, 60, 90, 120, 150 and 180 days of maturation. At the end of the experiment (180 days) the cheese samples were analyzed also for the amount of lactic acid and protein contents. According to our results, it was detected that in all experimental cheeses the used probiotic lactobacilli reached the values above 106 CFU/g. Thus the legislative and therapeutic minimum limits set for the products containing probiotic bacteria for human diet was fulfilled. The results of this experiment showed that probiotic lactobacilli strains survive in cheese during long maturation period (180 days). This results in increasing the quality and nutritional value of probiotic cheeses and should be attractive for consumers and producers of cheese.
OCA17. List of maximum 5 most significant citations corresponding to the output	PERALTA, Guillermo H. - BERGAMINI, Carina V. - WOLF, I. Verónica - PEROTTI, M. Cristina - HYNES, Erica R. Adjunct cultures from non-starter lactic acid bacteria. In Cheese Production, Consumption and Health Benefits, 2017-12-01, pp. 39-96., Registrované v: Scopus [1] REALE, Anna - DI RENZO, Tiziana - COPPOLA, Raffaele. Factors affecting viability of selected probiotics during cheese-making of pasta filata dairy products obtained by direct-to-vat inoculation system. In LWT-FOOD SCIENCE AND TECHNOLOGY. ISSN 0023-6438, 2019, vol. 116, no., pp., Registrované v: WoS [3] VAZQUEZ-LOPEZ, V.M. - GOMEZ-CRUZ, L.A. - LOPEZ-ZUNIGA, E.J. - GARCIA-PARRA, G. Optimization of the process for making and viability of probiotics bacteria in a spreadable type of ricotta. In RIIIT. Revista internacional de investigación e innovación tecnológica. ISSN 2007-9753, 2019, vol. 6, no. 36, p. 1-12. [1] ROLIM, Fernanda R. L. - FREITAS NETO, Oliveiro C. - OLIVEIRA, Maria Elieidy G. - OLIVEIRA, Celso J. B. - QUEIROGA, Rita C. R. E. Cheeses as food matrixes for probiotics: In vitro and in vivo tests. In TRENDS IN FOOD SCIENCE & TECHNOLOGY. ISSN 0924-2244, 2020, vol. 100, no., pp. 138-154., Registrované v: WoS
OCA18. Characteristics of the output's impact on socio-economic practice	The output indicates the survival of selected probiotic bacteria Lactobacillus acidophilus (S1), Lactobacillus casei (S2), and Lactobacillus plantarum96 (S3) in semi-hard cheese with low-cooking curd during the maturation process of 6 months at 10 °C. Cheese samples were taken for pH and titratable acidity measurements, lactobacilli enumeration, and chemical analysis at 30, 60, 90, 120, 150 and 180 days of maturation. At the end of the experiment (180 days) the cheese samples were analyzed also for the amount of lactic acid and protein contents. The survival of probiotic lactobacilli in cheeses during the long ripening period represents a significant knowledge in terms of production technology, quality, health safety and nutritional value of cheeses.
OCA19. Characteristics of the output and related activities' impact on the educational process	The outpus describes the experimental manufacturing process of semi-hard cheese with low-cooking curd during the maturation process of 6 months at 10 °C with the addition of probiotic bacteria Lactobacillus acidophilus (S1), Lactobacillus casei (S2), and Lactobacillus plantarum96 (S3) and their survival in cheese during 180 days of experimenal period. The methodology of this article and the obtained results are used in educational process and can serve as a design for a similar experiment in PhD. study.