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Mikrobiologie sýrů ošetřených bioaktivními látkami za účelem prodloužení jejich trvanlivosti
Nedělová, Barbora
The theoretical part is focused on the production, distribution, and defects of cheese made from cow's milk, and its importance in nutrition. There are also described important species of beneficial and pathogenic microorganisms as well as the fight against undesirable microorganisms. In the last part of the literature review there are characteristics of selected groups of bioactive substances. The practical part of the thesis deals with analysis of microbiological fresh cheeses treated with natural substances due to their durability. Within microbiological analysis were determined selected groups of microorganisms - total number of microorganisms, lactic acid bacteria, psychrotrophic microorganisms, coliforms, enterococci, fungi and yeasts. Samples of fresh cheeses were treated with an extract of peppermint (Mentha piperita L.), mugwort tarragon (Artemisia dracunculus L.) and pumpkin seed oil. Subsequently, they were packed in an atmosphere free, containing CO2 or N2. The results showed that at a storage temperature of 8 ° C neither the used natural raw materials nor the atmosphere affects the shelf life of fresh cheeses.
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