Infrastructure
Vacuum packing equipment
Ultrafiltration/reverse osmosis unit
Texturometer
Climate testing chamber
Cheese making unit
Laboratory pasteurizer
Isotachophoresis
FT -NIR spectrometer
Shredder
Scientific and Research Activities of the Laboratory
- testing of long-term fermentation conditions (different temperature and humidity during aging process) of fermented meat products,
- testing of production of fermented meat products with the addition of probiotic cultures, starter culture and stevia, and their influence on textural and sensory characteristics,
- testing of the proposed production process for cheese enriched with chili peppers and dill on the composition, textural and sensory characteristics,
- research of the influence of buckweat honey added to yogurts at various stages of production on the textural, microbiological and sensory characteristics of products,
- analysis of hydroxymethylfurfural in honey,
- testing the addition of milk proteins (casein, whey protein) to the textural properties of yogurts,
- monitoring of the textural properties of kefir produced with different cultures and fermentation conditions (temperature and time),
- determination of changes in the texture of steamed cheeses during their shelf-life.
Solved Projects
05-GA SPU-17
Testovanie výroby a skladovania peľovej konzervy. Zodpovedný riešiteľ: Ing. Vladimíra Kňazovická, PhD.
APVV-16-0244
Kvalitatívne faktory vplývajúce na výrobu a spotrebu mlieka a syrov. Zodpovedný riešiteľ: prof. Ing. Ľudmila Nagyová, PhD.
Publications
Publications with acknowledgment to VC ABT (recorded in the EPCA database)
Group A (quantification of publication activity)
Vplyv repkového medu na prežívanie jogurtovej kultúry [elektronický zdroj] = Effect of rape honey on survival of yogurt culture / Margita Čanigová .. [et al.]. — ilustr., tab. — ITMS 26220220180. In: Bezpečnosť a kontrola potravín. — 1. vyd.. — 1 CD-ROM (300 s.). — 978-80-552-1649-2 Bezpečnosť a kontrola potravín. — Nitra : Slovenská poľnohospodárska univerzita, 2017. — s. 160-163, CD-ROM.
Vplyv rôznych prídavkov agátového medu na texturálne vlastnosti jogurtu počas skladovania [elektronický zdroj] = Effect of various additions of acacia honey on textural properties of yogurt during its storage / Zuzana Remeňová .. [et al.]. — ilustr., tab. — ITMS 26220220180. In: Bezpečnosť a kontrola potravín. — 1. vyd.. — 1 CD-ROM (300 s.). — 978-80-552-1649-2 Bezpečnosť a kontrola potravín. — Nitra : Slovenská poľnohospodárska univerzita, 2017. — s. 180-183, CD-ROM.
Content
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