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The effect of nutritionally desirable ingredients on selected sensory properties of dairy products
HRADILOVÁ, Kristina
The aim of this Master's thesis was to assess the chemical composition and selected properties of cheeses and yogurts, to which various amounts of skimmed milk powder (SMP) were added. The literature review discusses the characteristics and division of cheeses and yogurts, their nutritional significance, rheology and its changes after the addition of proteins. In the experimental part of the thesis, the chemical composition of yogurts and cheeses was determined by spectrophotometry. Further, other laboratory methods were used to determine their acidity, viscosity, colour and hardness. Our research has shown that there are correlations between SMP content and the protein, fat, lactose and dry matter in yogurts and cheeses, between SMP content and the hardness, acidity and colour of cheeses, and between SMP content and the acidity and viscosity of yogurts. The results of this work enable determining the ideal amount of SMP to cheeses and yogurts in order to improve their nutritional and sensory properties.
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