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Porovnání kvality UHT mléka
Neubauerová, Markéta
The diploma thesis is concerned with the quality of UHT milk in the Czech republic and changing its properties during cold storage. The first part describes the composition of milk and the various steps of the manufacturing process of milk treated by high temperature heating. It is further elaborated the issue of nutritional and sensory changes after heat treatment. The second part focuses on the research of 35 samples of milk with different fat content UHT-treated by heating purchased in the Czech markets. We bought two packs from each sample. The content of some ingredients (fat, protein) listed on the packaging were experimentally controlled for all samples. A titratable acidity and active acidity was measured and the milk was analysed for sensory and microbiological quality. The samples were stored in the refrigerator. After the shelf life the sensory and microbiological quality was tested. The titratable and active acidity was checked again. The results were statistically analyzed by paired t-test and compared with results of other authors. It showed good quality UHT milk placed on the Czech market.
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The Role of the Narrative in Marketing of Culture Heritage
Neubauerová, Markéta ; Černá, Jitka (advisor) ; Tesařová, Michaela (referee)
This thesis deals with the role of the narrative in animation culture heritage. Its aim is to assess the effectiveness of the use of the narrative in the marketing of cultural monuments. The theoretical part describes the specifics of the art marketing and the culture product, focusing on the use of psychology and emotions in marketing and explains the theory of narratology and storytelling and its application for an animation of the narrative. The practical part includes a research and analysis of selected objects that use or do not use the story for self-promotion, and also investigates the marketing campaign of the CzechTourism Agency. Analysis of selected objects was personally accomplished by the author through the questionnaire survey. Based on the research probe, the thesis provides evidence of the narrative functionality in animation of the culture heritage and recommends convenient changes to existing marketing promotion.
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Technologie výroby tavených sýrů a aspekty na výživu
Neubauerová, Markéta
Processed cheese are known and produced only the last 100 years. Consumption of processed cheese in the word is growing. It leads to an increase of range of processed cheese. Czech republic ranks among the word leader of them consumption. This work is focused on the manufacture of processed cheese and them nutritional aspects. The first part of my study deals with the history and technonoly of natural and processed cheese. The most important step of the production is selection of raw materials and emulsifying salts. Second part deals with nutritional components in cheese and them properties. The processed cheese contains important nutrients for human body, such as proteins, kalcium and vitamin D. Intake of certain components in large quantities is evaluated negatively, the consumption of them may lead to some diseases. Processed cheese is a valuable part of our menu.
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Analysis of the Supply Czech Castles and Chateaux
Neubauerová, Markéta ; Černá, Jitka (advisor) ; Vávra, Oldřich (referee)
This bachelor thesis solves offer of the Czech castles and chateauxs in the online environment through web portals. In the theoretical part of the thesis is discusses the issue of marketing in the field of culture and generally refers to the cultural heritage and intangible heritage fund of the Czech Republic. The practical part is the research and analysis of selected sites dealing with tourism. The conclusions of the work and findings are based on the author's own research, ran for three years. All studies were conducted using an online survey project. The work should serve as a basis for creating a portal that offers Czech sights.
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