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Čisté mlékařské kultury a jejich využití v potravinářství
Urbanová, Iveta
The aim of the bachelor thesis is characterization of dairy starter cultures and their use for fermented milk products, cheese production, fermented sausages, fermented vegetables, fermented beverages and other fermented foods. These starters are commonly used in milk processing, therefore there are basic milk requirements listed in this thesis. The thesis is emphasising the particular culture types, their parameters and individual microorganisms in starter cultures. Subsequently this thesis describes production of typical commercial starter cultures. And last but not least, this thesis deals with kinds of commercial culture types, inhibitors, probiotics, prebiotics and synbiotics.
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Vliv protektivních mikrobiálních kultur na senzorickou kvalitu sýrů
Urbanová, Iveta
The thesis is aimed at lactic acid bacteria with protective effects. In the theoretical part of the thesis, the selected species of protective cultures are characterised. Next, the thesis deals with the antimicrobial and antifungal activity of protective cultures. It also provides information about specific metabolites which are produced by these cultures. Emphasis is put on the effect of protective cultures on the sensory properties of cheeses. The thesis also includes a chapter on the production of semi-hard cheeses. In the practical part of the thesis, the effect of protective cultures on the sensory quality of semi-hard cheeses is observed. The sensory analysis is performed on cheeses with protective cultures and without these cultures. Differences are observed in appearance, colour, odour, texture and taste. The sensory quality of the cheeses was monitored four months. According to the results, there were no negative effects on the sensory properties of the cheeses at the end of the monitored period.
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Čisté mlékařské kultury a jejich využití v potravinářství
Urbanová, Iveta
The aim of the bachelor thesis is characterization of dairy starter cultures and their use for fermented milk products, cheese production, fermented sausages, fermented vegetables, fermented beverages and other fermented foods. These starters are commonly used in milk processing, therefore there are basic milk requirements listed in this thesis. The thesis is emphasising the particular culture types, their parameters and individual microorganisms in starter cultures. Subsequently this thesis describes production of typical commercial starter cultures. And last but not least, this thesis deals with kinds of commercial culture types, inhibitors, probiotics, prebiotics and synbiotics.
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