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The Technology of Processing and Sensory Quality Rating of Cow?s Milk and Chosen Products Made of It
BROŽOVÁ, Soňa
The bachelor thesis deals with the technology of processing and sensory quality rating of cow?s milk and chosen products made of it. I have set two aims and from them arising research questions. The first aim was to describe the technological procedures of the cow?s milk processing and to describe partial steps in the production of chosen dairy products. The second aim was to evaluate sensory properties of dairy products of an ecological production and the products of a common food processing operation. The thesis is divided into two basic parts, theoretical and empirical ones. The theoretical part is aimed at the technology of the milk processing. There is the description of the production of chosen types of dairy products, such as consumer milk, sour dairy products and cheese. The aim was not only to describe the technology of the milk processing and the procedures of the production of dairy products, but also to capture the most frequent sensory defects and the causes of their formation. Further, the theoretical part is aimed at the pure dairy cultures. In this section of the theoretical part there is described the procedure of their gaining, the most frequently used kinds of cultures and their defects. The last but not least in the theoretical part, there are briefly characterised the most frequently occurring diseases transmitted by milk. The processing of these pieces of information was done through the study of the technical literature and the Internet sources. In the empirical section, I examined, if the technological procedures of the milk processing and the procedures of the fresh cheese production used on the ecological farm differ from the technological procedures used by the common food company. Further, I wanted to evaluate, if the differences occur in the sensory qualities of the products of these two producers. I attempted to capture the differences in the technologies of processing with the observation directly in the factories. Two institutions were chosen for the observation. As the first one the bio farm Slunečná in the Prachatice district was chosen. A common food processing operation was the second object of the research. It was MADETA, a.s. Jindřichův Hradec. I elaborated the data gained through this research into a clearly arranged table using the application Microsoft Excel. I examined the differences in sensory quality of the products by means of sensory analysis of the chosen products. Ten non-specialist evaluators of all age groups participated in the evaluation. They received the sensory questionnaire in which they marked their subjective feeling from the product tasting using the point scale. These parameters were evaluated: colour, consistency, smell and taste of the consumer milk, yoghurt, yoghurt milk and cheese. The evaluators always had two samples of every category. One came from the ecological production and the second one from the common food processing operation. The results of the questionnaires were averaged, transformed into a table and graphically demonstrated in graphs using the application Microsoft Excel.
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