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The inclusion of fermented dairy products in the diet of secondary school
VOLMANOVÁ, Miloslava
The theoretical section of the Bachelor Paper deals with the production of milk, kinds of milk and the processes applied to produce milk. Special attention is paid to the Fermented Milk Products (further only FMP), their types and processes of manufacture. The practical section surveys the consumption of milk and FMP, paying also attention to the general awareness of FMP among secondary-school students within the Czech Republic. The last section concentrates on the physiology of digestive tract, its structure, and on the benefits that fermented dairy products may have for human health.

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