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Mikrobiologické aspekty výroby farmářských fermentovaných mléčných výrobků
 Náplavová, Aneta
Theoretical part of the bachelor thesis is focused on microbiological aspects in the production of farmed fermented dairy products. In thesis are characterized fermented dairy products, their distribution, technological processes and associated microorganisms the used in their production. In the next chapter is defined the issue of pure dairy cultures. Further more pathogenic microorganisms and microorganisms causing the spoiling of fermented dairy products are defined. Then follows the measures to combat undesirable microorganisms. The last part of the theoretical part is devoted to the requirments of raw milk and the current legislation related to farmed fermented dairy products. Practical part was focused on the determination of significant groups of microorganisms in farm yoghurts.
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3 Náplavová, Anna
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