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Milk and dairy products and their importance in nutrition
Šubertová, Hana ; Vítová, Eva (referee) ; Omelková, Jiřina (advisor)
This bachelor thesis is engaged in the analysis of the composition of the milk, its creation, origin and source and furthermore it is engaged in the evaluation of the beneficial and harmful properties of milk. Another aspect of this thesis is reasoning about why we should consume milk and whether it is even beneficial to health. In the following part of this work, the literature review is created about about how milk and different products affect human nutrition and the thesis is studying the problematics of milk consumption. The next part of my thesis describes the course of "milk route", which explains what is happening to milk as a raw material, then the technology of production and processing of milk, milk products and semi-finished products and also contains the comparison of my measured data with the standardized data, or the data on the packaging.
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Enzyme content monitoring in wheat malt
Šubertová, Hana ; Benešová, Karolína (referee) ; Hartman,, Ivo (advisor)
The aim Master thesis was to evaluate the influence of malting technology on the content of hydrolytic enzymes -amylase and -amylase. Another aspect of this thesis was to select a wheat variety with the highest activity of enzymes -amylase and -amylase. The first part of the practical part of my work is shown measuring enzyme malt model varieties of wheat set (Triticum aestivum), where individual samples differ technological processing of malting and the second part is focused on the application of efficient malting conditions on other varieties from different locations in the Czech Republic in 2016 . All malt samples were analysed to -amylase and -amylase activity by assay Ceralpha method and Betamyl-3 method made by Megazyme company. After measuring the first part, the most effective malting condition was evaluated, such as a 7 day malting time, a 45% water content, a germination temperature of 18 ° C, and a drying temperature of 50 ° C. In the second part, the varieties are so malted and the highest content of enzyme -amylase was Rumor, it had averafe contanin -amylase 277 U/g, Bonanza – 255 U/g and Izzy –254 U/g. The biggest contain of enzymes -amylasehad varieties Matchball – 37,9 U/g , Fakir – 35,6 U/g, and Bernstein – 35,3 U/g.
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Enzyme content monitoring in wheat malt
Šubertová, Hana ; Benešová, Karolína (referee) ; Hartman,, Ivo (advisor)
The aim Master thesis was to evaluate the influence of malting technology on the content of hydrolytic enzymes -amylase and -amylase. Another aspect of this thesis was to select a wheat variety with the highest activity of enzymes -amylase and -amylase. The first part of the practical part of my work is shown measuring enzyme malt model varieties of wheat set (Triticum aestivum), where individual samples differ technological processing of malting and the second part is focused on the application of efficient malting conditions on other varieties from different locations in the Czech Republic in 2016 . All malt samples were analysed to -amylase and -amylase activity by assay Ceralpha method and Betamyl-3 method made by Megazyme company. After measuring the first part, the most effective malting condition was evaluated, such as a 7 day malting time, a 45% water content, a germination temperature of 18 ° C, and a drying temperature of 50 ° C. In the second part, the varieties are so malted and the highest content of enzyme -amylase was Rumor, it had averafe contanin -amylase 277 U/g, Bonanza – 255 U/g and Izzy –254 U/g. The biggest contain of enzymes -amylasehad varieties Matchball – 37,9 U/g , Fakir – 35,6 U/g, and Bernstein – 35,3 U/g.
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Milk and dairy products and their importance in nutrition
Šubertová, Hana ; Vítová, Eva (referee) ; Omelková, Jiřina (advisor)
This bachelor thesis is engaged in the analysis of the composition of the milk, its creation, origin and source and furthermore it is engaged in the evaluation of the beneficial and harmful properties of milk. Another aspect of this thesis is reasoning about why we should consume milk and whether it is even beneficial to health. In the following part of this work, the literature review is created about about how milk and different products affect human nutrition and the thesis is studying the problematics of milk consumption. The next part of my thesis describes the course of "milk route", which explains what is happening to milk as a raw material, then the technology of production and processing of milk, milk products and semi-finished products and also contains the comparison of my measured data with the standardized data, or the data on the packaging.
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