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Hodnocení kvality mléka pro výrobu sýrů
Dospivová, Kateřina
Milk can be described as a food that contains almost all the nutrients needed for life. The main component of milk is water and other components of milk include proteins, fats, carbohydrates. In smaller quantities also vitamins and minerals. With the advancement of modern technology, we are also offered new possibilities for the determination of individual parameters. These new methods are offer faster and it have more accurate results compared to the reference methods, which are for example the Kjeldahl method for protein, the Röse-Gottlieb method for fat and polarimetry for carbohydrates. Due to the deterioration in the dietary habits of an increasing proportion of the population, food fortification is being used to help maintain proper intake of essential nutrients and thus prevent various diseases. At the same time, new ways of preserving food are being developed that are more respectful of nature but also more beneficial to the consumer. These include, for example, edible packaging or treatment of raw materials other than by heat treatment.
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