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	Biochemie a technologie sýrů s modrou plísní Koláčková, Pavlína The main aim of my bachelor thesis was to obtain and study information on bio-chemistry and technological processes in production of cheese with blue mould in the dough. I primarily focused on changes of sensory characteristics of blue veined cheese depending on grades of ripening. It was found out that cheese under goes many changes during the ripening period for example the decomposition of protein is a very important process as it influences an organoleptic feature. Another important finding was that the decomposition of milk fat was caused by lower fatty accids in methyl ketones. Detailed record
	Vliv syřidla na kvalitu sýření mléka Koláčková, Pavlína The topic of my diploma thesis deals with influence rennet to quality coagulation of milk. The theoretical part consists of general information about milk and milk composition. I also focused on curdling, types rennet and principle of milk coagu-lation. Last topic of theoretical part is about whey, whey composition and nutrition and whey colour. The practical part was focused on parameters, which influence qua-lity coagulation of milk. Among them includes analysis of milk, clotting time, quality curd, volume released whey, dry matter of whey, colour whey. These parameters are compared using different rennet. I also investigated the factors that influence milk curdling. The results suggest that composition of milk was comparable with results of the central laboratory. It was also found, that amount of rennet had an influence on coagulation time and volume of whey. More rennet had an influence of quality of curd and dry matter of whey. Amount of rennet did not infulence on whey colour. Type and amount of rennet may affect on individual parameters of whey colour. Detailed record
	Biochemie a technologie sýrů s modrou plísní Koláčková, Pavlína The main aim of my bachelor thesis was to obtain and study information on bio-chemistry and technological processes in production of cheese with blue mould in the dough. I primarily focused on changes of sensory characteristics of blue veined cheese depending on grades of ripening. It was found out that cheese under goes many changes during the ripening period for example the decomposition of protein is a very important process as it influences an organoleptic feature. Another important finding was that the decomposition of milk fat was caused by lower fatty accids in methyl ketones. Detailed record

See also: similar author names
1	Koláčková, P.
4	Koláčková, Pavla
2	Koláčková, Petra

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