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Milk and plant based milk from a nutritionist's point of view
Šalovská, Martina ; Mottlová, Alena (advisor) ; Dostálová, Jana (referee)
This diploma thesis focuses on differences between animal milk and its plant-based alternatives. This work is divided into a practical and theoretical part. The theoretical part describes composition of the plant-based milk, its consumption and its quality compared with the animal milks. One section from the theoretical part deals with the most frequent myths about animal milk. The practical part is devoted to a research. The main aim of this research was to find out (by using a questionnaire), whether and how often students consume animal milk and its plant-based alternatives, which of these they prefer, what the reason for the consumption is and what the sources of the information on animal milk and its plant-based alternatives are. Other aims of this research are to evaluate the knowledge of the questioned students about this issue and to find out how the students perceive this problem and to prove or disprove the stated hypotheses. The purpose of this diploma thesis is to help clients to orient themselves in the information on animal milk and its plant-based alternatives and to clarify some of the myths which still occur in the population. Key words: milk plant milk the effect of milk on health milk composition
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Clotting of cow and goat milk
PECOVÁ, Lenka
The thesis deals with two technological properties determining the quality of milk, clotting and fermentation ability by titrable acidity, which are influenced by a large number of factors. The aim of the work was to assess the influence of milk composition, breed, order and stages of lactation on clotting and souring ability of cow and goat milk based on obtained analysis. Detailed analysis focused primarily on cow milk.
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Vliv bílkovinných koncentrátů na složení mléka u dojnic v ekologickém chovu
Botková, Kateřina
The aim of the thesis was to investigate the effect of the protein concentrate on milk quality. The attempt took place on an organic dairy farm with cows of Holstein breed, which was added to the ration a concentrate containing 60 % soybean cake, 20 % sunflower cake and 20 % linseed cake at 1 kg / head / day. The experiment lasted 30 days. Content of fat, protein, lactose, urea, free fatty acids, somatic cell count and the concentration of citric acid was determined in milk samples. Milk production was evaluated from the quantitative parameters. Addition of the concentrate had a positive effect on the fat content (P <0.05) and a decrease in free fatty acids (P <0.05). Production of urea which may be in excessive concentration dangerous for the health of dairy cows, was increased (P <0.05). Concentrate did not affect milk yield, protein content, lactose and somatic cell count. The content of citric acid was increased in the experimental and control groups (P <0.05). The results showed that the addition of protein concentrate can affect certain components of milk, but in case of inappropriate inclusion in the mix, there are health risks associated with excessive excretion of urea.
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Rozdíly v množství a složení mléka dojnic chovaných konvenčně a ekologicky
Boubínová, Markéta
In thesis are comparing two cattle farms in area around Svratka, focussed on dairy cows of Czech Fleckvieh cattle. One is conventional farm and other is organic farm. Thesis is focused mainly on analysis of differences in volume of milk and its composition. Quantity of milk was monitored in monthly intervals for period of one year. Apart from milk quantity we observed contents of fat, protein and lactose. Number and day of lactation was also taken into account. Attention was given to composition of daily ration for dairy cows on organic farm, and we also monitored number of somatic cells and solids-non-fat in milk. It was found that dairy cows in organic farm breeding showed permanently lower performance of the animals, which was often statistically provable. Other factors differed depending on composition of daily ration and season. Content of fat and proteins had upward tendency in organic farm breeding. Amount of lactose differ only slightly between conventional and organic farms.
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Fatty acid composition of caprine milk and milk products
PECOVÁ, Lenka
Changes occur in milk during the technological processing of raw milk, which also affect the properties of milk fat. Dairy products may have different properties compared to the raw milk. Chemical and microbial processes can alter the presence and distribution of individual fatty acids and thus influence the nutritional value of the product. The aim of this thesis was to assess the presence of fatty acids in milk fat of goat milk and to evaluate differences in the spectrum of fatty acids in goat milk and yoghurt produced from it.
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Vliv zdravotního stavu dojnic na množství, složení a technologické vlastnosti jejich mléka
Justová, Andrea
The aim of this bachelor thesis was evaluate the effect of the health status of dairy cows within quantity composition and technological properties of milk. Milk samples were collected from Bohuňov company. Monitored cows were Czech Fleckvieh cattle. Total number of samples was 20. Monitored properties were: content of protein, content of fat and solids-non-fat. Between technological properties were included: rennet coagulation time, quality of curd, density of milk, milk freezing point, active acidity and titration acidity. In the study were found average values of monitored indicators: protein kontent 3,11 vs. 3,14 g.100g-1; fat content 3,80 vs. 4,06 g.100g-1; lactose content 4,64 vs. 4,69 g.100g-1; solids-non-fat content 8,45 vs. 8,54 g.100g-1; density of milk 1,0287 vs. 1,0289 g.cm-3; freezing point of milk -0,5389 vs. -0,5210 °C; active acidity pH 6,82 vs. 7,17; titratable acidity 6,41 vs. 5,67 SH; rennet coagulation time 208 vs. 213 sec and curd quality class 2,64 vs. 2,60. It was found statistically significant (P < 0,01) diference between aktive acidity of milk. Differences between another monitored parameters were statistically not significant (P > 0,05).
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Hodnocení směsných krmných dávek pro dojnice pomocí jejich posouzení na separátoru krmiv
Tomášková, Andrea
The aim was to identify and assess the structure of practical ration on the particle separa-tor in holdings breeding more than 3,300 pieces of dairy. For the experiment was elected Penn State particle separator (PSPS), developed in 2002, and its improved model from 2013. The attempt took place at the Farm Majcichov, a.s. the Slovak republic. The total time of the experiment was 16 weeks. During the experiment, the observed structure of the diet, gluttony and performance of dairy cows, the number of animals in the group and the average days of lactation in the group. The qualitative composition of the milk was evaluated using data provided analyzes of milk from dairies. Data were averaged for each week. In the reporting period, the particle size of the feed stable, there were no variations in the structure and content of fiber, it was not possible to assess their impact on the performance of dairy cows. On the upper sieve (19 mm) caught an average 2,5 +- 0,83 % of particles, on the middle sieve (8 mm) 48,7 +- 7,44 % of particles, on the lower sieve (1,18 mm) 26,3 +- 1,98 % of particles and the bottom pen of the separator was sie-ved 22,5 +- 7,18 % of particles. Daily performance was on average 35 liters milk with 3,77 % of fat and 3,25 % of protein. It was found that the content of milk fat and other components of milk had a great influence heat stress in dairy cows.
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Sledování jakosti kozího mléka různých malochovatelů
Svobodová, Vendula
In my thesis I discuss the evaluation of quality of goat milk coming from small-scale goat farmers. In the Czech Republic, goats have been bred for many years. Recently, goat milk is becoming more and more popular and is often searched by consumers as a type of food suitable for a healthy, balanced diet. The result of this is an increasing amount of goat farmers, especially those operating on smaller scale. In my thesis I describe the historical, as well as the current state of goat keeping in the Czech Republic and worldwide. The nutritional and dietary values of goat milk, its quality features and hygienic requirements are described as well. Also a part of the thesis is a laboratory evaluation of milk of two dairy goats kept at a small-scale farmer.
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