{"id":154346,"date":"2019-03-05T10:50:07","date_gmt":"2019-03-05T09:50:07","guid":{"rendered":"http:\/\/zakrasnejsivimperk.cz\/?p=154346"},"modified":"2019-03-05T10:50:07","modified_gmt":"2019-03-05T09:50:07","slug":"dtest-v-brynze-ziji-biliony-prospesnych-bakterii-mlecneho-kvaseni","status":"publish","type":"post","link":"https:\/\/zakrasnejsivimperk.cz\/?p=154346","title":{"rendered":"dTEST: V brynze \u017eij\u00ed bili\u00f3ny prosp\u011b\u0161n\u00fdch bakteri\u00ed ml\u00e9\u010dn\u00e9ho kva\u0161en\u00ed"},"content":{"rendered":"

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Ov\u010d\u00ed ml\u00e9ko je p\u0159i v\u00fdrob\u011b brynzy nepostradateln\u00e9. Na Slovensku mus\u00ed brynza obsahovat alespo\u0148 50\u2009% ov\u010d\u00edho s\u00fdra, \u010desk\u00e1 legislativa ale minim\u00e1ln\u00ed pod\u00edl ov\u010d\u00ed slo\u017eky nep\u0159edepisuje. \u010casopis dTest otestoval kvalitu brynzy z maloobchod\u016f a zjistil, \u017ee obsahuj\u00ed od 27 do 100 procent ov\u010d\u00edho s\u00fdra, zbytek tvo\u0159\u00ed kravsk\u00fd s\u00fdr. T\u0159i v\u00fdrobci klamali o slo\u017een\u00ed brynzy na obalu.<\/h6>\n

\"\"Spot\u0159ebitelsk\u00e1 organizace dTest nakoupila v \u010desk\u00fdch obchodech 10 vzork\u016f brynzy \u2013 jednu polskou, dv\u011b \u010desk\u00e9 a sedm slovensk\u00fdch. Experti v laborato\u0159i zji\u0161\u0165ovali, kolik obsahuj\u00ed ov\u010d\u00edho s\u00fdra, m\u011b\u0159ili tu\u010dnost v\u00fdrobk\u016f a po\u010det mikroorganism\u016f, kter\u00e9 v brynze \u017eij\u00ed.<\/p>\n

Kv\u016fli mo\u017en\u00e9 n\u00e1kaze listeri\u00f3zou se brynzy nejv\u00edce ob\u00e1vaj\u00ed t\u011bhotn\u00e9 \u017eeny. Nemoc zp\u016fsoben\u00e1 bakteri\u00ed Listeria monocytogenes m\u016f\u017ee m\u00edt v t\u011bhotenstv\u00ed, u novorozenc\u016f a oslaben\u00fdch osob velmi nebezpe\u010dn\u00e9 n\u00e1sledky. \u201eV \u017e\u00e1dn\u00e9 z testovan\u00fdch brynz jsme ne\u017e\u00e1douc\u00ed listerie na\u0161t\u011bst\u00ed nena\u0161li. Probl\u00e9mem nejsou ani bakterie Escherichia coli, jejich nep\u0159\u00edtomnost vypov\u00edd\u00e1 o \u010distot\u011b v\u00fdroby brynzy a spr\u00e1vn\u00e9m skladov\u00e1n\u00ed,\u201c konstatuje Hana Hoffmannov\u00e1, \u0161\u00e9fredaktorka \u010dasopisu dTest.<\/p>\n

Za svou typickou chu\u0165 a v\u016fni brynza vd\u011b\u010d\u00ed i sm\u011bsi mikroorganism\u016f, kter\u00e9 se do n\u00ed dost\u00e1vaj\u00ed spolu s ov\u010d\u00edm s\u00fdrem. P\u0159edev\u0161\u00edm jde o bakterie ml\u00e9\u010dn\u00e9ho kva\u0161en\u00ed rod\u016f Lactobacillus, Lactococcus, Streptococcus, Enterococcus a kvasinky Kluyveromyces marxianus a Geotrichum candidum. \u201eV jednom gramu brynzy jsme napo\u010d\u00edtali a\u017e des\u00edtky bilion\u016f prosp\u011b\u0161n\u00fdch bakteri\u00ed ml\u00e9\u010dn\u00e9ho kva\u0161en\u00ed. S tak pot\u011b\u0161uj\u00edc\u00edm v\u00fdsledkem jsme se u jin\u00fdch fermentovan\u00fdch potravin nesetkali. M\u016f\u017eeme \u0159\u00edci, \u017ee v brynze je tis\u00edckr\u00e1t v\u00edc bakteri\u00ed ml\u00e9\u010dn\u00e9ho kva\u0161en\u00ed ne\u017e v \u0159eck\u00fdch jogurtech a milionkr\u00e1t v\u00edc ne\u017e v kysan\u00e9m zel\u00ed,\u201c<\/em> komentuje v\u00fdsledky mikrobiologick\u00e9ho vy\u0161et\u0159en\u00ed Hana Hoffmannov\u00e1. Z testu d\u00e1le vyplynulo, \u017ee tepeln\u011b o\u0161et\u0159en\u00e1 brynza byla na bakterie ml\u00e9\u010dn\u00e9ho kva\u0161en\u00ed nejchud\u0161\u00ed \u2013 \u017eij\u00ed v n\u00ed jen stovky bakteri\u00ed.<\/p>\n

Redakce dTestu odhalila t\u0159i p\u0159\u00edpady klam\u00e1n\u00ed spot\u0159ebitele. Kv\u016fli nepravdiv\u00fdm informac\u00edm na obale v testu propadly slovensk\u00e9 v\u00fdrobky Tesco Bryndza, Liptov Bryndza a Zimn\u00ed bryndza plnotu\u010dn\u00e1 z Kluknavsk\u00e9 ml\u00e9k\u00e1rny. Tyto brynzy obsahovaly m\u00e9n\u011b ov\u010d\u00edho s\u00fdra, ne\u017e kolik slibovala etiketa.<\/p>\n

Sou\u010d\u00e1st\u00ed testu byla i ochutn\u00e1vka. V\u011bt\u0161ina brynz ode\u0161la ze senzorick\u00e9ho posouzen\u00ed s dobr\u00fdm hodnocen\u00edm. N\u011bkter\u00e9 v\u00fdrobky dostaly \u010dty\u0159ku za kyselou, \u0161tiplavou, naho\u0159klou a\u017e hnilobnou chu\u0165.<\/p>\n

Jak se brynza vyr\u00e1b\u00ed?<\/strong><\/p>\n

Na za\u010d\u00e1tku stoj\u00ed \u010derstv\u00e9 ov\u010d\u00ed ml\u00e9ko, ze kter\u00e9ho se p\u0159\u00eddavkem sy\u0159idla (enzym\u016f sr\u00e1\u017eej\u00edc\u00edch ml\u00e9\u010dn\u00e9 b\u00edlkoviny) p\u0159iprav\u00ed takzvan\u00fd ov\u010d\u00ed hrudkov\u00fd s\u00fdr. Hrudkov\u00fd s\u00fdr se nech\u00e1v\u00e1 sedm a\u017e osm dn\u016f uzr\u00e1t. Po o\u010di\u0161t\u011bn\u00ed od zaschl\u00e9 k\u016fry se zral\u00fd s\u00fdr lisuje ve speci\u00e1ln\u00edch van\u00e1ch. Slisovan\u00e1 hmota se n\u00e1sledn\u011b drt\u00ed, mele, sol\u00ed a m\u00edch\u00e1 do stejnorod\u00e9 podoby. V\u00fdsledkem je s\u00fdr s p\u0159ibli\u017en\u011b 50 % tuku v su\u0161in\u011b. Fin\u00e1ln\u00edm krokem je balen\u00ed do d\u00fdhov\u00fdch obal\u016f, p\u0159\u00edpadn\u011b do hlin\u00edkovo-pap\u00edrov\u00e9 f\u00f3lie \u010di kel\u00edmk\u016f.<\/p>\n

P\u0159ehled testovan\u00fdch brynz najdete na webu www.dtest.cz\/brynza<\/strong><\/a>. Kompletn\u00ed v\u00fdsledky testu p\u0159ineslo b\u0159eznov\u00e9 vyd\u00e1n\u00ed \u010dasopisu dTest.<\/p>\n

Text a foto: dTEST<\/strong><\/p>\n

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