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National Repository of Grey Literature 2 records found  Search took 0.01 seconds. 
Mikrobiologie tavených sýrů
 Košarišťanová, Ludmila
The aim of this bachelor thesis is on the microbiology of processed cheeses. Describing their microbiological quality and adverse contamination by microorganisms. The most contagious microorganisms are bacteria, creating disputes and microfungi. It defines its negative impact on quality of processed cheeses as well as it´s characterizing possible contaminants of processed chesses, which may cause alimentary disease in humans. The next part of the thesis is an experimental microbiological analysis of different processed cheese´s storage methods.
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Významné mikroorganismy a dynamika jejich počtů v průběhu skladování tvarohu a vybraných výrobků z něj
 Košarišťanová, Ludmila
This thesis deals with mikrobiology of curd and selected curd products. It describes the microbiological quality and curd products, their unwanted contamination by micro-organisms. Contamination occurs most often during production. The most common con-taminating microorganisms are gram – negative bacteria, yeats and fungi. It defines their negative impact on the quality of curd and curd products. It further characterizes other possible contaminants tnat can cause foodborne disease in humans. The thesis also describes technologically important lactic acid bacteria. Part of the thesis is an experi-mental microbiological analysis of curd and curd products during storage. Relatively low numbers of contaminating microorganisms were found. Higher numbers of microor-ganisms showed samples after expiration date and samples of Budapest spread contai-ning flavoring components.
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