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Sheep milk utilization in food processing
Lattonová, Jana ; Legarová, Veronika (advisor) ; Vladimír, Vladimír (referee)
The bachelor thesis on Possibilities of sheeps milk in the food industry, is a literature review dealing with the possibilities of using sheeps milk, its composition and its differences from the milk of other animals, its processing capabilities in the food industry and its impact on human health.
The bachelor thesis is divided into two parts. First, the general section discusses the domestication history of sheep breeding and diseases in sheep breeding. This part has its important especially because without domestication there would be no posibility of using milk, because only health animal, both physically and mentally, can provide benefit and production, which we expect from it.
The second part deals with the milk and its processing. Its hows the two dairy breeds of sheep and the effect of the breed for milk production. Further, the composition of sheep's milk is disclosed and compared with the composition of the milk of other animals whose milk is used in the food industry. In this thesis, states that the composition of sheeps milk is only with few exceptions no different from cows or goats milk. The diference is primarily in the concentration which at sheeps milk can be doubledin some parameters. Further more, the thesis deals with the processing of milk into cheese, yogurt and other fermented dairy products, their method of processing and the use of lactic cultures. Finally, the work deals with the influences of consumption of milk, cheese and fermented dairy products on human health.
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