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Čisté mlékařské kultury a jejich využití v potravinářství
Urbanová, Iveta
The aim of the bachelor thesis is characterization of dairy starter cultures and their use for fermented milk products, cheese production, fermented sausages, fermented vegetables, fermented beverages and other fermented foods. These starters are commonly used in milk processing, therefore there are basic milk requirements listed in this thesis. The thesis is emphasising the particular culture types, their parameters and individual microorganisms in starter cultures. Subsequently this thesis describes production of typical commercial starter cultures. And last but not least, this thesis deals with kinds of commercial culture types, inhibitors, probiotics, prebiotics and synbiotics.
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