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Vyhodnocení kvality a trvanlivosti sýrů s protektivní kulturou
Skýpalová, Veronika
The aim of this thesis is to investigate the topic of protective cultures. The work deals with the effects of protective cultures on semi-hard ripened cheeses, and their impact on a process of ageing on given types of cheese. An important part of this thesis represented in a chapter that deals with bacteriocins, their properties and effect in food processing. The effect of protective cultures on the chemical properties is observed in the practical part of the thesis. This part monitors mainly acidity of cheeses, pH, dry matter, and content of salt in cheeses. Given indicators are compared with and without addition of protective cultures on cheeses. In conclusion, this thesis observes if the protective cultures affect quality and shelf-life of semi-hard ripened cheeses.
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The Specifics of Telephonic Crisis Intervention of Seniors
Skýpalová, Veronika ; Sivek, Vojtěch (advisor) ; Černá Lammelová, Alexandra (referee)
This bachelor thesis deals with the specificity of work with seniors on the help line. The study mainly concerned with the main goals, the methods and the specificities of telephonic crisis intervention of seniors in the Czech Republic. In the first part of this thesis the main theoretic recourses which are necessary for understanding the second part of this study are discussed. Particularly this part is engaged in crisis and its meaning in human lives, the professional help in crisis and primarily telephonic help. In this part there are also specified the typical changes in old age and the development crisis in old age which may give a reason for calling the help line. The second part of this thesis introduces one of two help lines for seniors in the Czech Republic. The statistic data of this help line are presented in this part, too. This part also contains the case reports resulting from the development crisis and detailed description of the methodisc of work with seniors. Powered by TCPDF (www.tcpdf.org)
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Technologický postup výroby pařených sýrů
Skýpalová, Veronika
This bachelor thesis deals with pasta filata cheese. In the introduction, it is briefly outlined the history of cheese including the group of pasta filata cheese since ancient times. Then there is also described milk and its characteristic component which is important for the production of cheese. The fundamental part of the thesis is the description of the production of cheese itself and used technological procedures, both in general and with focusing on pasta filata cheese. As a part of the thesis there are also requirements for raw materials, without which it could not be possible to produce high-quality cheese. In the conclusion, it is described the assortment of pasta filata cheese available both in the Czech Republic and in other European countries.
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