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Sensory quality of yogurts depending on production technology
KLÁPOVÁ, Kateřina
The aim of this thesis was to evaluate the sensory analysis by selected types of yogurt on the basis of two production technologies, which are the tankmethod and thermostatmethod. It were selected 4 types of white non-flavored yogurt ? Hollandia Farm yogurt, South white yogurt, South yogurt NATURE and natural yogurt KLASIK. Sensory analysis were evaluate at descriptors ? the release of whey, skim on the surface, color, aroma, consistency, texture, intensity of different flavor, overall impression of yogurt. The chemical analysis was determined dry matter content, fat content, titratable acidity (in °SH) and active acidity (pH). When comparing the impact of technology, it was found, that thermostat method had a greater effect on intensity of sweet taste, after taste intensity, texture and tankmethod influenced more by the intensity of sour taste, pleasantness color, overall pleasantness of smell and consistency.
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A survey of lactic bacteria growth during fermentation of bulk milk
LEHEROVÁ, Hana
The paper deals with monitoring of the cultural growth of microflora during fermentation of dairy ingredients. The aim was to monitor the growth activity of lactic acid bacteria of the general Lactobacillus delbrueckii subsp.bulgaricus and Streptococcus salivarius subsp.thermophilus by microbiological methods and changes in titratable acidity during fermentation of milk in the production of yogurt.
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The quality of yoghurts in the Czech market
Balatková, Táňa ; Kořánová, Helena (advisor) ; Hůlová, Marie (referee)
In my work I deal with yoghurts, especially their production, history, legislative. The aim of my work is to explore preferences and values of young people. I concentrated on university students, their consumption of yoghurts and their quality demands. My analysis is based on questionaires and I worked out the graphs which avaluate the students answers.
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Marketing analysis of packaging
Bermannová, Hana ; Vávra, Oldřich (advisor) ; Černá, Jitka (referee)
The subject of this diploma thesis is marketing analysis of packaging of yogurt. Theoretical part of this thesis is concerned with individual functions of packaging and places emphasis on their marketing impact. Thid diploma thesis describes current situation on czech yogurt market, subsequently investigates mutual relation of product media. Practical part of thesis contains the analysis of research results focused on consumer perception of packaging and conclusion.
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