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The addition of carbon dioxide to milk for cheese production
Králová, Petra ; Hrstka, Miroslav (referee) ; Kvasnička, Miloš (advisor)
This work deals with the addition of carbon dioxide to milk for cheese production. The first aim was to elaborate a literary search focused on chemical composition of milk and its changes after addition of carbon dioxide and to describe production processes, with or without addition of carbon dioxide. The opening part was in particular focused on production of cheese with carbon dioxide and what all this gas causes during production. Carbon dioxide significantly decreases pH, thereby preventing from multiplication of undesirable microorganisms, it is also very important for shortening of production time, because it shortens the coagulation time. The main aim of experimental part was to determine the optimum addition of carbon dioxide to milk for production of Balkan cheese and using several analytical methods to compare cheese produced with and without addition of carbon dioxide. The sensory methods suitable for following of sensory differences of produced cheeses were also chosen and applied. By request of Dairy in Polná Ltd., the operation economy was calculated, which revealed that production with carbon dioxide is very useful and can reduce production costs of Balkan cheese, which would certainly be positive. The advantages and disadvantages of cheese production with carbon dioxide for consumers as well as for producer are evaluated as conclusion of this work.
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Formation of milk coprecipitates by the help of lactic acid addition
Králová, Petra ; Vitoulová, Eva (referee) ; Kvasnička, Miloš (advisor)
This work deals with the production of milk coprecipitates using lactic acid addition. The aim was to elaborate a literature search focused on an overview of methods used for milk coagulation and their application in dairy industry. The opening part brings a classification of concentrates of all milk proteins, which are more and more exploited in practice. The main reason is better use of raw material and also smaller waste of whey. Concentrates of all milk proteins are generally called coprecipitates. The next part was in particular focused on acid chemical and microbiological milk coagulation, rennet milk coagulation was also described for comparison. Acid coagulation takes place without the presence of microbial fermentation, there is no risk of secondary fermentation in final product. On the other hand microbiological coagulation gives stronger taste and aroma to product. Moreover, lactic acid bacteria used can have very positive influence on human health. The advantages and disadvantages of both coagulation methods and their impact on consumer health are evaluated as conclusion of this work.
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Memory training and reminiscent in the House for seniors St.Jiří in Pilsen
KRÁLOVÁ, Petra
In the diploma work named Memory and Reminiscence Training and in Domov sv. Jiří in Plzeň I deal with the above mentioned topic in theory and practice. The main aim of the work is to describe the aims, methods and techniques of the memory and reminiscence training by the seniors in the retirement home sv. Jiří. The partial objective is to state the benefits of the memory and reminiscence training from the point of view of the workers and residents of the retirement home. In the theoretical part I specify the issue of ageing and the old age and the issue of the memory and its components. Further to this part there is a description of the memory training and practical illustrations of the memory training and individual exercises. In the reminiscence part I deal with the specification of this term, the reminiscence therapy, the methods that support reminiscence and reminiscence boxes. The last chapter of the theoretical part deals with the failures in cognitive functions. In the practical part I give a description of the qualitative research in the retirement home of sv. Jiří where I carried out a course of the memory and reminiscence training within 15 meetings with the home residents. The research sample consisted of 10 seniors and 10 workers. For the research I used the half-guided dialogue method and the participant observation, and the research questions comprised of identifications questions, questions on memory training and questions on reminiscence. In the methodology part I describe the memory training methods, the course realization and the research sample. I also deal with the description of the retirement home of sv. Jiří and its establisher Městská charita Plzeň. As the outcomes of the qualitative research there are the case studies based on the carried out dialogues and the participant observation. In the discussion I comapare the achieved results of the research with the theory. I also describe my experience from the course of the memory and reminiscence training and its individual meetings with the seniors, I assess the opinions of the workers and the benefit of the memory and reminiscence training. In the conclusion I deal with the assessment of the whole work, especially its aim, and the benefits of the memory and reminiscence training in the retirement home of sv. Jiří in Plzeň.
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