Home > Search Results: Lysek, Adam
Search:
Search Tips :: Advanced Search
Search collections:
Sort by: Display results: Output format:
National Repository of Grey Literature 2 records found  Search took 0.01 seconds. 
Zásady používání syřidel při sýření mléka
 Lysek, Adam
This Bachelor thesis is concerned with the rennet issue. The aim is to study available scientif-ic literature about rennet's and their usage during the fresh cheese production. The rennet is a complex of enzymes produced in the stomachs of ruminant mammals. Chymosin, it is the component that curdles the casein in milk. The thesis describes the characteristic of rennet, placing them into the basic groups and their effect on milk coagulation. Then the rules of us-ing are described and factors which affect their efficiency. The key factors is structure, quality of milk in terms of salt and fat foreign substances, curdling time, strength and quality of used rennet. The thesis also includes rennet dose calculation and curdling procedure.
Detailed record
Vlivy působící na aktivitu syřidel při sýření mléka
 Lysek, Adam
This thesis examines the issue of rennets. In this work the basic structure of milk is described, then characteristics and rennets division and it´s principle during milk coagulation. Furthermore I have tried to describe factors, which influence thein efficiency and principles during using rennets. This work also includes working proces of milk curdling and dose calculation. In practical part the aktivity of rennet was observed during different storage conditions, influence on yield and quality of curd after 2 minutes dripping. The strength of rennet was fixed, the dose of the rennet needed to curd 1000 l of milk. For the setting was used recombinant milk powder according to IDF requirements. The samples of rennets were tried on the semi-skimmed milk and the whole milk. The four months storage in the fridge has dropped the activity of rennet down 19 % and during laboratory temperature down 27 %. To cut down the activity of rennets has increased the dose of rennet needed for curdling 1000 l of milk and the price of rennet. The most stability was rennet Laktosin, the most degradation rennet Laktochym.
Detailed record

Interested in being notified about new results for this query?
Subscribe to the RSS feed.
Digital Repository :: Search :: Submit :: Personalize :: Help
Powered by Invenio v1.1.2
Maintained by admin.invenio@techlib.cz
This site is also available in the following languages:
Česky  English