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Charakter komoditní vertikály mléko - mléčné produkty
Bínová, Alice
The bachelor thesis deals with the characteristics of the milk commodity chain and dairy products within agribusiness in the Czech Republic. The work explains the commodity vertical in general, focusing on the commodity with milk. It analyzes and evaluates the stocks of dairy cattle, the production of raw milk, the purchase of raw milk by dairies, the consumption of semi-skimmed milk and butter and their price levels in individual agricultural markets from 2010 to 2020. There are characteristics and descriptions of the production of selected dairy products and also describes the dairy sector in the Czech Republic. Based on the results, the work evaluates self-sufficiency in the dairy industry, where it is possible to increase the export of milk and dairy products abroad. The price levels of this commodity are determined by global prices, at which our raw milk is below the average price of the European Union.
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Dairy products in human nutrition, labelling according to czech legislation; consumer information and preferences
Dovolová, Barbora ; Kudlová, Eva (advisor) ; Dostálová, Jana (referee)
This bachelor thesis evaluates the dairy products labelling in the Czech Republic based on the requirements of the Czech legislation. It also pursues consumer's taste preferences, their interest and awareness of the dairy products labelling. The theoretical section mentions the history of dairying and the importance of milk products in human nutrition. The following chapters present individual dairy products and it described their production, labeling and division into kinds. The practical section reveals that the dairy products are labeled in accordance with the Czech legislation. The results are presented in the form of photos and tables (mini photobook). This part also examines whether the adult people interest in the dairy product labeling, how to orient in a range of dairy products and which products they prefer. The product evaluation was carried out in two big stores in Jablonec nad Nisou by using photographs. It was found that majority of companies indicates their milk products correctly. Identified deviations were discovered in the labelling of nutrition declaration or allergens. This is a relatively new requirements but very important. The questionnaire was found that 68 percent of people read informations on dairy products voluntarily. Most of the respondents consume especially milk, yoghurts and...
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Dairy products in human nutrition, labelling according to czech legislation; consumer information and preferences
Dovolová, Barbora ; Kudlová, Eva (advisor) ; Dostálová, Jana (referee)
This bachelor thesis evaluates the dairy products labelling in the Czech Republic based on the requirements of the Czech legislation. It also pursues consumer's taste preferences, their interest and awareness of the dairy products labelling. The theoretical section mentions the history of dairying and the importance of milk products in human nutrition. The following chapters present individual dairy products and it described their production, labeling and division into kinds. The practical section reveals that the dairy products are labeled in accordance with the Czech legislation. The results are presented in the form of photos and tables (mini photobook). This part also examines whether the adult people interest in the dairy product labeling, how to orient in a range of dairy products and which products they prefer. The product evaluation was carried out in two big stores in Jablonec nad Nisou by using photographs. It was found that majority of companies indicates their milk products correctly. Identified deviations were discovered in the labelling of nutrition declaration or allergens. This is a relatively new requirements but very important. The questionnaire was found that 68 percent of people read informations on dairy products voluntarily. Most of the respondents consume especially milk, yoghurts and...
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Probiotic high-fat dairy products
Šebestová, Kateřina ; Potůčková, Miroslava (advisor) ; Ivana, Ivana (referee)
The aim of this bachelor thesis was to summarise the current knowledge about application of probiotic culture of microorganisms into high-fat food matrixes (dairy or non-dairy) and their potential for devolepment of probiotic cookies. Probiotics are defined as living microorganisms which provide specific health benefits when consumed in a certain amount. They could be consumed in the form of commercially available food with added value or as nutritional supplements. The most common strains of probiotic microorganisms used in food industry are lactic acid bacteria (Lactobacillus, Streptococcus, Bifidobacterium sp.) Their benefical effects include immunostimulatory, antibiotic, antihypertensive, hypocholesterolemic, anticarcinogenic, anti-allergenic and antidiabetic effects and decrease of lactose intolerance symptoms.
As food carriers for probiotic strains of lactic acid bacteria were successfully tested some high-fat dairy or non-dairy matrixes. Non-dairy probiotic carriers with high potential include dressing and chocolate. However, the most common probiotic carriers are dairy products. Traditional are fermented dairy products, especially yogurt, quark and cheese. Increasingly popular are also probiotic ice creams. Probiotic strain Lactobacillus paracasei subsp. paracasei LBC 82 was successfully used for production of cream chocolate mousse.
Unfortunately, studies which are focused on probiotic cookies development are currently not available. However, based on the available results about high-fat probiotic carriers, it could be presume that suitable matrixes for probiotic cookie filling would be cream, yogurt and fresh cheese. High potential has also chocolate in the form of chocolate chips, filling or glaze.
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Vliv společného zemědělského trhu EU na český trh s mlékem a mléčnými produkty
Konvalinová, Vendula
This bachelor thesis deals with the effects of the EU's Common Agricultural Policy on Czech market in milk and milk products. Causal relations between agricultural producer prices of raw cow's milk in the Czech Republic, in Bavaria and in the Slovak Republic are investigated by using a VAR model. The Granger causality is also verified between different kinds of milk and butter prices in the Czech Republic. For the amount of purchased milk into the dairies in the Czech Republic are created forecasts based on a SARIMA model. All the time series are processed for the period from January 2008 to December 2013 and properly characterized.
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Využití NIR spektroskopie při kontrole jakosti šlehaného podmáslí
Fukačová, Ludmila
This Diploma Thesis deals with the production of butter and buttermilk. In the introduction it informs us about the technology of butter production, there are also the history, the composition and the using butter and its assortment explained. During the production of butter other product -- buttermilk is formed as its secondary product. The Thesis also describes the technology of buttermilk production and its composition. It also focuses on the positive influence of acid buttermilk in case of its regular consumption. The positive influence is mainly caused by the content of benefited lactic acid bacteria. The final part of literature summary comes nearer to the importance and the use of spectroscopy which is measured in the infrared radiation area. It also clarifies the importance close infrared spectroscopy and also concerns with some problems of chemometrics. The problems explain the using of the statistic method in the evaluation of results of the measurement in this work. In the practical part of the Thesis forty samples of fermented buttermilk taken from supermarket chains were compared and evaluated. We were analyzing their pH, titratable acidity, dry matter, fat and protein. After finishing measuring these samples via spectrometer Nicolet FT NIR (spectra in the range from 4000 to 10 000 cm-1) the results were assessed via TQ Analyst software and by using paired T-test to the middle value.
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