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Zásady používání syřidel při sýření mléka
Lysek, Adam
This Bachelor thesis is concerned with the rennet issue. The aim is to study available scientif-ic literature about rennet's and their usage during the fresh cheese production. The rennet is a complex of enzymes produced in the stomachs of ruminant mammals. Chymosin, it is the component that curdles the casein in milk. The thesis describes the characteristic of rennet, placing them into the basic groups and their effect on milk coagulation. Then the rules of us-ing are described and factors which affect their efficiency. The key factors is structure, quality of milk in terms of salt and fat foreign substances, curdling time, strength and quality of used rennet. The thesis also includes rennet dose calculation and curdling procedure.
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Vliv syřidla na kvalitu sýření mléka
Koláčková, Pavlína
The topic of my diploma thesis deals with influence rennet to quality coagulation of milk. The theoretical part consists of general information about milk and milk composition. I also focused on curdling, types rennet and principle of milk coagu-lation. Last topic of theoretical part is about whey, whey composition and nutrition and whey colour. The practical part was focused on parameters, which influence qua-lity coagulation of milk. Among them includes analysis of milk, clotting time, quality curd, volume released whey, dry matter of whey, colour whey. These parameters are compared using different rennet. I also investigated the factors that influence milk curdling. The results suggest that composition of milk was comparable with results of the central laboratory. It was also found, that amount of rennet had an influence on coagulation time and volume of whey. More rennet had an influence of quality of curd and dry matter of whey. Amount of rennet did not infulence on whey colour. Type and amount of rennet may affect on individual parameters of whey colour.
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Vlivy působící na aktivitu syřidel při sýření mléka
Lysek, Adam
This thesis examines the issue of rennets. In this work the basic structure of milk is described, then characteristics and rennets division and it´s principle during milk coagulation. Furthermore I have tried to describe factors, which influence thein efficiency and principles during using rennets. This work also includes working proces of milk curdling and dose calculation. In practical part the aktivity of rennet was observed during different storage conditions, influence on yield and quality of curd after 2 minutes dripping. The strength of rennet was fixed, the dose of the rennet needed to curd 1000 l of milk. For the setting was used recombinant milk powder according to IDF requirements. The samples of rennets were tried on the semi-skimmed milk and the whole milk. The four months storage in the fridge has dropped the activity of rennet down 19 % and during laboratory temperature down 27 %. To cut down the activity of rennets has increased the dose of rennet needed for curdling 1000 l of milk and the price of rennet. The most stability was rennet Laktosin, the most degradation rennet Laktochym.
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Syřidla
Heinz, Petr
This work deals with rennet. The aim was to study all the available literature on the topic of rennet. History, composition of rennet, their distribution and production are described in this thesis. There are specified methods for evaluation of milk-clotting herein too. Cow's milk-clotting time was determined and quality of the resulting curd was evaluated. After that the yield of the resulting curd after one minute of dripping was evaluated. The milk used to determine of these parameters contained on average 3,67 % of fat, dry matter of these milk was 12,65 %, lactose 5,15 %, protein 3,15 %, pH 6,64, titratable acidity 6,93, calcium 1,05 g/l and the result of N-test was 1.
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Vady sýrů
Tobolková, Klára
The aim of this bachelor thesis was to develop a literature search of the technology and microbial cheese defects. There are described the requirements for milk cheese production, dairy procedures and distribution of the individual defects in manufacture. Cheese defects can be divided into external and internal. The defects are reflected by changes flavour, aroma, color, but also by change shape, surface and texture. The microbiological defects caused by the yeast, mold and bacteria. Cheese defects are produced in the most inappropriate quality of the processed milk, non technological process, the inappropriate storage and distribution of the finished product.
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