{"id":683,"date":"2009-11-19T13:36:12","date_gmt":"2009-11-19T12:36:12","guid":{"rendered":"https:\/\/viscojis.cz\/teens\/2009\/11\/19\/107\/"},"modified":"2025-02-07T15:11:34","modified_gmt":"2025-02-07T14:11:34","slug":"107","status":"publish","type":"post","link":"https:\/\/viscojis.cz\/teens\/107\/","title":{"rendered":"Kysan\u00e9 ml\u00e9\u010dn\u00e9 v\u00fdrobky"},"content":{"rendered":"<p><span style=\"color: #003399\">O kysan\u00fdch ml\u00e9\u010dn\u00fdch v\u00fdrobc\u00edch &#8211; v\u00fdroba a p\u0159\u00edzniv\u00e9 \u00fa\u010dinky na zdrav\u00ed.<\/span><\/p>\n<p>\u00a0Kysan\u00e9<strong><img loading=\"lazy\" decoding=\"async\" style=\"float: left\" src=\"https:\/\/viscojis.cz\/teens-files\/stories\/pohyb\/kysane%20mlecne%20vyr.jpg\" alt=\"kysane mlecne vyr\" width=\"62\" height=\"77\" \/><\/strong> (fermentovan\u00e9) ml\u00e9\u010dn\u00e9 v\u00fdrobky maj\u00ed velmi dlouhou v\u00fdrobn\u00ed tradici a pat\u0159\u00ed mezi jedny z nejstar\u0161\u00edch ml\u00e9\u010dn\u00fdch v\u00fdrobk\u016f v\u016fbec. \u0158ad\u00edme mezi n\u011b v\u0161echny ml\u00e9\u010dn\u00e9 v\u00fdrobky, do kter\u00fdch byly p\u0159id\u00e1ny kysac\u00ed bakteri\u00e1ln\u00ed kultury (bakterie ml\u00e9\u010dn\u00e9ho kys\u00e1n\u00ed). Na sv\u011bt\u011b jich existuje mnoho r\u016fzn\u00fdch druh\u016f, z nich\u017e se v\u0161ak vyr\u00e1b\u00ed ve velk\u00e9m jen n\u011bkolik des\u00edtek. Jedn\u00e1 se zejm\u00e9na o r\u016fzn\u00e9 jogurty, acidofiln\u00ed, kef\u00edrov\u00e1 nebo jogurtov\u00e1 ml\u00e9ka, kysanou smetanu, podm\u00e1sl\u00ed, ml\u00e9\u010dn\u00fd z\u00e1kys atd.<\/p>\n<p>\u00a0<\/p>\n<p><strong>Jak se kysan\u00e9 ml\u00e9\u010dn\u00e9 v\u00fdrobky vyr\u00e1b\u011bj\u00ed?<\/strong><\/p>\n<p>Z\u00e1kladn\u00edmi surovinami pro jejich v\u00fdrobu jsou <strong>ml\u00e9ko<\/strong> a <strong>bakterie ml\u00e9\u010dn\u00e9ho kys\u00e1n\u00ed<\/strong>. V dne\u0161n\u00ed dob\u011b se vyu\u017e\u00edvaj\u00ed zejm\u00e9na <a href=\"https:\/\/viscojis.cz\/teens\/79\/\" target=\"_blank\" rel=\"noopener noreferrer\">probiotick\u00e9<\/a> bakterie rodu <em>Lactobacillus<\/em> a <em>Bifidobacterium<\/em>. N\u011bkdy se pou\u017e\u00edvaj\u00ed i kvasinky, a potom prob\u00edh\u00e1 v dan\u00e9m v\u00fdrobku krom\u011b ml\u00e9\u010dn\u00e9ho kys\u00e1n\u00ed tak\u00e9 alkoholick\u00e9 kva\u0161en\u00ed (ml\u00e9\u010dn\u00fdm kys\u00e1n\u00edm vznik\u00e1 z ml\u00e9\u010dn\u00e9ho cukru <span class='tooltipsall tooltipsincontent classtoolTips270'>lakt\u00f3zy<\/span> kyselina ml\u00e9\u010dn\u00e1 a alkoholick\u00fdm kva\u0161en\u00edm tak\u00e9 ethanol a oxid uhli\u010dit\u00fd, kter\u00fd t\u011bmto v\u00fdrobk\u016fm dod\u00e1v\u00e1 lehce \u0161tiplavou chu\u0165).<\/p>\n<p>Na v\u00fdrobu se pou\u017e\u00edv\u00e1 ml\u00e9ko v\u00fdb\u011brov\u00e9 <span class='tooltipsall tooltipsincontent classtoolTips278'>jakosti<\/span>, kter\u00e9 nesm\u00ed obsahovat \u017e\u00e1dn\u00e9 inhibi\u010dn\u00ed l\u00e1tky (nap\u0159\u00edklad <span class='tooltipsall tooltipsincontent classtoolTips210'>antibiotika<\/span>, kter\u00e1 br\u00e1n\u00ed r\u016fstu bakteri\u00ed ml\u00e9\u010dn\u00e9ho kys\u00e1n\u00ed), co nejni\u017e\u0161\u00ed po\u010dty mikroorganizm\u016f (mohly by ovliv\u0148ovat r\u016fst a aktivitu bakteri\u00ed ml\u00e9\u010dn\u00e9ho kys\u00e1n\u00ed) a mus\u00ed spl\u0148ovat p\u0159\u00edsn\u00e9 hygienick\u00e9 normy.<\/p>\n<p>Ml\u00e9ko se nejprve uprav\u00ed tak, aby obsahovalo po\u017eadovan\u00e9 mno\u017estv\u00ed tuku a <span class='tooltipsall tooltipsincontent classtoolTips276'>su\u0161iny<\/span> a pak se do n\u011bj p\u0159idaj\u00ed r\u016fzn\u00e9 p\u0159\u00edsady jako jsou cukr, aromatick\u00e9 l\u00e1tky, barviva, ovocn\u00e9 p\u0159\u00edsady, ale tak\u00e9 ovesn\u00e9 vlo\u010dky, rozinky, \u010dokol\u00e1da, med, v\u00edno apod. Do ml\u00e9ka se pro upraven\u00ed konzistence mohou p\u0159id\u00e1vat tak\u00e9 l\u00e1tky v\u00e1\u017e\u00edc\u00ed vodu (\u0161kroby, \u017eelatina). V\u0161echny tyto l\u00e1tky se n\u011bkdy p\u0159id\u00e1vaj\u00ed a\u017e do prokysan\u00e9ho produktu.<\/p>\n<p>Takto p\u0159ipraven\u00e1 ml\u00e9\u010dn\u00e1 sm\u011bs je tepeln\u011b o\u0161et\u0159ena a pot\u00e9 zakys\u00e1v\u00e1na (tzn., do ml\u00e9\u010dn\u00e9 sm\u011bsi se p\u0159idaj\u00ed p\u0159\u00edslu\u0161n\u00e9 bakterie ml\u00e9\u010dn\u00e9ho kys\u00e1n\u00ed) v kysac\u00edch tanc\u00edch nebo p\u0159\u00edmo v mal\u00fdch balen\u00edch ur\u010den\u00fdch pro kone\u010dn\u00e9ho spot\u0159ebitele.<\/p>\n<p>Kysan\u00e9 ml\u00e9\u010dn\u00e9 v\u00fdrobky mohou obsahovat \u017eiv\u00e9 mikroorganizmy, ale jsou k dost\u00e1n\u00ed i v\u00fdrobky bez \u017eiv\u00fdch kultur &#8211; termizovan\u00e9 a pasterizovan\u00e9.<\/p>\n<p>\u00a0<\/p>\n<p><strong>P\u0159\u00edzniv\u00e9 \u00fa\u010dinky kysan\u00fdch ml\u00e9\u010dn\u00fdch v\u00fdrobk\u016f<\/strong><\/p>\n<p>Kysan\u00e9 ml\u00e9\u010dn\u00e9 v\u00fdrobky maj\u00ed relativn\u011b n\u00edzkou energetickou hodnotu, jsou bohat\u00fdm zdrojem plnohodnotn\u00fdch b\u00edlkovin, v\u00e1pn\u00edku, fosforu a r\u016fzn\u00fdch vitamin\u016f, p\u0159ev\u00e1\u017en\u011b skupiny B. Jsou lehce straviteln\u00e9 a obsahuj\u00ed m\u00e9n\u011b <span class='tooltipsall tooltipsincontent classtoolTips270'>lakt\u00f3zy<\/span> ne\u017e klasick\u00e9 ml\u00e9ko, \u010d\u00edm\u017e se st\u00e1vaj\u00ed vhodnou potravinou pro osoby trp\u00edc\u00ed leh\u010d\u00ed formou <a href=\"https:\/\/viscojis.cz\/teens\/56\/\" target=\"_blank\" rel=\"noopener noreferrer\">lakt\u00f3zov\u00e9 intolerance<\/a>.<\/p>\n<p>Bakteri\u00e1ln\u00ed kultury v nich obsa\u017een\u00e9 pozitivn\u011b ovliv\u0148uj\u00ed slo\u017een\u00ed st\u0159evn\u00ed mikrofl\u00f3ry, p\u0159edev\u0161\u00edm se jedn\u00e1 o kysan\u00e9 ml\u00e9\u010dn\u00e9 v\u00fdrobky s p\u0159\u00eddavkem probiotick\u00fdch bakteri\u00ed, kter\u00e9 maj\u00ed blahod\u00e1rn\u00e9 \u00fa\u010dinky na zdrav\u00ed. Upravuj\u00ed <span class='tooltipsall tooltipsincontent classtoolTips76'>st\u0159evn\u00ed mikrofl\u00f3ru<\/span> a podle pot\u0159eby udr\u017euj\u00ed \u010di obnovuj\u00ed rovnov\u00e1hu v na\u0161em za\u017e\u00edvac\u00edm traktu. V\u00fdsledkem je odstran\u011bn\u00ed nebo alespo\u0148 zm\u00edrn\u011bn\u00ed st\u0159evn\u00edch obt\u00ed\u017e\u00ed jako jsou pr\u016fjem \u010di z\u00e1cpa (nap\u0159. po l\u00e9\u010db\u011b antibiotiky, infekc\u00edch tr\u00e1vic\u00edho traktu, p\u0159i stresu, st\u00e1rnut\u00ed, poruch\u00e1ch obranyschopnosti). Aby byla konzumace kysan\u00fdch ml\u00e9\u010dn\u00fdch v\u00fdrobk\u016f skute\u010dn\u011b \u00fa\u010dinn\u00e1, doporu\u010duje se denn\u011b konzumovat alespo\u0148 100 g ml\u00e9\u010dn\u00e9ho v\u00fdrobku s minim\u00e1ln\u00edm obsahem 10 milion\u016f probiotick\u00fdch bakteri\u00ed v 1 g nebo 1 ml.<\/p>\n<p>V sou\u010dasn\u00e9 dob\u011b pat\u0159\u00ed k probiotick\u00fdm v\u00fdrobk\u016fm t\u00e9m\u011b\u0159 v\u0161echny zakysan\u00e9 ml\u00e9\u010dn\u00e9 v\u00fdrobky tekut\u00e9 a jogurtov\u00e9ho typu, kter\u00e9 obsahuj\u00ed bifidobakterie nebo laktobacily.<\/p>\n<p>\u00a0<\/p>\n<p><strong><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/viscojis.cz\/teens-files\/stories\/pohyb\/kysane%20produkty.jpg\" alt=\"kysane produkty\" width=\"297\" height=\"163\" \/><\/strong><\/p>\n<p><\/strong><\/p>\n<p>\u00a0<\/p>\n<p><strong><span><em>Pou\u017eit\u00e1 literatura<\/em><\/span><\/strong><\/p>\n<p><span><em>Sukov\u00e1 I. Kysan\u00e9 ml\u00e9\u010dn\u00e9 v\u00fdrobky na rusk\u00e9m trhu. <\/em><\/span><a href=\"http:\/\/www.agronavigator.cz\" target=\"_blank\" rel=\"noopener noreferrer\"><span><em>Agronavigator<\/em><\/span><\/a><span><em> 2005.<br \/>Barto\u0161ov\u00e1 L. \u00da\u010dinky \u017eiv\u00fdch bakteri\u00ed v potravin\u00e1ch. <\/em><\/span><a href=\"http:\/\/www.szpi.cz\" target=\"_blank\" rel=\"noopener noreferrer\"><span><em>SZPI<\/em><\/span><\/a><span><em> 2009.<br \/>Ingr\u00a0 I. Zpracov\u00e1n\u00ed zem\u011bd\u011blsk\u00fdch produkt\u016f. Mendlova zem\u011bd\u011blsk\u00e1 a lesnick\u00e1 universita, Brno 1997; 183-187.<\/em><\/span><\/p>\n<p><strong>\u00a0<\/strong>\u00a0<\/p>\n<script type=\"text\/javascript\"> toolTips('.classtoolTips76','Bakterie, kter\u00e9 \u017eij\u00ed p\u0159irozen\u011b v\u00a0lidsk\u00e9m st\u0159ev\u011b, pom\u00e1haj\u00ed tr\u00e1vit potravu, potla\u010duj\u00ed r\u016fst \u0161kodliv\u00fdch bakteri\u00ed, ale tak\u00e9 t\u0159eba vyr\u00e1b\u00ed n\u011bkter\u00e9 nezbytn\u00e9 vitam\u00edny \u2013 nap\u0159\u00edklad vitam\u00edn K, kter\u00fd m\u00e1 d\u016fle\u017eitou funkci pro zastaven\u00ed krv\u00e1cen\u00ed.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips210','Antibiotika jsou l\u00e1tky, kter\u00e9 se u\u017e\u00edvaj\u00ed k l\u00e9\u010db\u011b bakteri\u00e1ln\u00edch infekc\u00edch. P\u0159i jejich u\u017e\u00edv\u00e1n\u00ed ov\u0161em nedoch\u00e1z\u00ed pouze k usmrcen\u00ed patogenn\u00edch bakteri\u00ed, ale i k redukci p\u0159irozen\u00e9 st\u0159evn\u00ed mikrofl\u00f3ry, kter\u00e1 ve st\u0159ev\u011b pom\u00e1h\u00e1 udr\u017eovat p\u0159\u00edzniv\u00e9 podm\u00ednky a chr\u00e1n\u00ed tak st\u0159evo p\u0159ed p\u016fsoben\u00edm \u0161kodliv\u00fdch mikroorganizm\u016f.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips210','Antibiotika jsou l\u00e1tky, kter\u00e9 se u\u017e\u00edvaj\u00ed k l\u00e9\u010db\u011b bakteri\u00e1ln\u00edch infekc\u00edch. P\u0159i jejich u\u017e\u00edv\u00e1n\u00ed ov\u0161em nedoch\u00e1z\u00ed pouze k usmrcen\u00ed patogenn\u00edch bakteri\u00ed, ale i k redukci p\u0159irozen\u00e9 st\u0159evn\u00ed mikrofl\u00f3ry, kter\u00e1 ve st\u0159ev\u011b pom\u00e1h\u00e1 udr\u017eovat p\u0159\u00edzniv\u00e9 podm\u00ednky a chr\u00e1n\u00ed tak st\u0159evo p\u0159ed p\u016fsoben\u00edm \u0161kodliv\u00fdch mikroorganizm\u016f.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips270','Lakt\u00f3za = ml\u00e9\u010dn\u00fd cukr. Je to disacharid \u2013 je slo\u017een\u00e1 z 1 molekuly gluk\u00f3zy a 1 molekuly galakt\u00f3zy.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips276','Su\u0161ina je to, co z\u016fstane z potraviny po odpa\u0159en\u00ed ve\u0161ker\u00e9 vody, \u010dili b\u00edlkoviny, tuky, sacharidy, miner\u00e1ln\u00ed l\u00e1tky, stopov\u00e9 prvky, vitaminy a dal\u0161\u00ed slo\u017eky. Nap\u0159. 50 % su\u0161iny znamen\u00e1, \u017ee po odpa\u0159en\u00ed vody z\u016fstane 50 % p\u016fvodn\u00edho mno\u017estv\u00ed.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips278','Jakost je souhrn u\u017eitn\u00fdch a jinak v\u00fdznamn\u00fdch vlastnost\u00ed v\u00fdrobku, v\u010detn\u011b senzorick\u00fdch vlastnost\u00ed jako je vzhled, v\u016fn\u011b a chu\u0165 potraviny.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips283','Chemick\u00fd n\u00e1zev je ethanol \u010di ethylalkohol. Lidov\u011b je to tot\u00e9\u017e co l\u00edh.'); <\/script>","protected":false},"excerpt":{"rendered":"<p>O kysan\u00fdch ml\u00e9\u010dn\u00fdch v\u00fdrobc\u00edch &#8211; v\u00fdroba a p\u0159\u00edzniv\u00e9 \u00fa\u010dinky na zdrav\u00ed.<br \/>\n\u00a0Kysan\u00e9 (fermentovan\u00e9) ml\u00e9\u010dn\u00e9 v\u00fdrobky maj\u00ed velmi dlouhou v\u00fdrobn\u00ed tradici a pat\u0159\u00ed mezi jedny z nejstar\u0161\u00edch ml\u00e9\u010dn\u00fdch v\u00fdrobk\u016f v\u016fbec. \u0158ad\u00edme mezi n\u011b v\u0161echny ml\u00e9\u010dn\u00e9 v\u00fdrobky, do kter\u00fdch byly p\u0159id\u00e1ny kysac\u00ed bakteri\u00e1ln\u00ed kultury (bakterie ml\u00e9\u010dn\u00e9ho kys\u00e1n\u00ed). Na sv\u011bt\u011b jich existuje mnoho r\u016fzn\u00fdch druh\u016f, z nich\u017e se v\u0161ak vyr\u00e1b\u00ed ve velk\u00e9m jen n\u011bkolik des\u00edtek. Jedn\u00e1 se zejm\u00e9na o r\u016fzn\u00e9 jogurty, acidofiln\u00ed, kef\u00edrov\u00e1 nebo jogurtov\u00e1 ml\u00e9ka, kysanou smetanu, podm\u00e1sl\u00ed, ml\u00e9\u010dn\u00fd z\u00e1kys atd.<\/p>\n","protected":false},"author":16,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[115],"tags":[],"class_list":["post-683","post","type-post","status-publish","format-standard","hentry","category-mleko-a-mlene-vyrobky"],"acf":[],"_links":{"self":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/683","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/comments?post=683"}],"version-history":[{"count":2,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/683\/revisions"}],"predecessor-version":[{"id":1595,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/683\/revisions\/1595"}],"wp:attachment":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/media?parent=683"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/categories?post=683"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/tags?post=683"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}