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Lactose intolerance and adding dairy products into the diet
KÁCHOVÁ, Nikola
The bachelor's thesis entitled "Lactose intolerance and the inclusion of dairy products in the diet" is divided into two parts. The theoretical part deals with the issue of lactose intolerance, calcium, discusses the importance of milk and dairy products in the diet and also deals with dietary solutions. The practical part is focused on the general awareness of people diagnosed with lactose intolerance, the inclusion of milk and dairy products in the diet and their evaluation. The aim is to map the inclusion of milk and dairy products in the diet of patients with lactose intolerance and to evaluate whether the diet of patients with lactose intolerance is adequate in terms of energy, macronutrient and calcium intake. The research is carried out using a quantitative method using a questionnaire. I obtained respondents, people diagnosed with lactose intolerance, with the help of doctors and nutrition therapists, but also with me personally during the internships. I also evaluated weekly menu entries using by Nutriservis Professional. From the obtained data, I found out that patients with lactose intolerance include milk and dairy products in the diet sporadically. Their lactose-free variants are included in the diet more often, but the survey found that they prefer plant alternatives to milk and dairy products. The recommended calcium intake was not achieved in selected respondents if they do not supplement calcium. Dietary calcium intake averages 394 mg/day. More than half of the respondents do not achieve the required intake of energy, macronutrients or calcium. This bachelor's thesis can serve as a source of information for patients with lactose intolerance, or for students interested in this issue, professionals and the general public. It points to deficiencies in the diets of patients with lactose intolerance.
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Obsah jodu v mléce z konvenčních a ekologických chovů
HOLÍKOVÁ, Michaela
This bachelor thesis deals with the determination and evaluation of iodine content in milk obtained from organic and conventional farms. The investigation was carried out from June to December 2021. The observed results of iodine content in organic milk were compared with the results of iodine content in conventional milk. Furthermore, the iodine content of the bio-milk products was determined.
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Sensory evaluation and acceptance of dairy products and analogues by milk fat substitution
DOUBRAVOVÁ, Kristýna
Sensory quality of milk products where milk fat was replaced with vegetable fat might have an influence on consumer preferences. The objective of the thesis was to evaluate sensory properties of milk products and products in case of which a part or the whole share of milk fat is replaced with the vegetable one and furthermore, to assess the preferences in case of the selected group of evaluators. For this reason, a sensory analysis of three product pairs was done (whipped cream spray, cheese, chocolate dessert), using a preferential test in which 30 evaluators participated, as well as a questionnaire survey dealing with frequency and preferences of these pro-ducts (n = 80 respondents). From the sensory evaluation, it resulted that the only plant analogue that had a better score in all of the evaluated sensory properties than the product, in case of which milk fat was not replaced, was whipped cream in spray. The questionnaire survey confirmed that the monitored group of respondents preferred the product where milk fat was not replaced with the vegetable one. The most consumed milk product was butter - respondents consumed it daily or 1-2× a week in 84% of cases. Out of the plant products, the older group of respondents preferred coconut drink/cream (24%) and the younger one preferred plant drinks (32%). The results of the thesis then might contribute to being informed better about how plant products are perceived by consumers.
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Vitamins and minerals in milk and dairy products
ZÁMEČNÍKOVÁ, Marie
The aim of the bachelor's thesis was to summarise the importance and proportion of vitamins and minerals in milk and dairy products and to compare the extent to which they contribute to the coverage of the recommended dietary allowances in human nutrition. Part of the thesis was a questionnaire survey, which was attended by 100 respondents (68 women and 32 men) within the period from February to March 2020. In the questionnaire survey, it was found that 18 respondents drink milk daily, while 50 people confirmed the daily consumption of any dairy product. Participants had an almost balanced knowledge of vitamins and minerals. The classification of individual vitamins according to solubility was correctly determined on average by 74 % of respondents and on average 80 % of respondents correctly classified the mentioned minerals as toxic or beneficial. Vitamins, resp. minerals contained in milk were chosen correctly 48, resp. 44 respondents. One liter of milk contains 7.3 g of minerals, this amount was correctly chosen by 44 people. Sixteen respondents correctly determined potassium, the most represented mineral of milk. The results show that there is some shortcoming in the awareness of vitamins and minerals in milk, and therefore consumer awareness of these bioactive substances should be further improved through various information actions.
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Factors affecting the choice of dairy products by consumers
VAČLENOVÁ MACHÁČKOVÁ, Lucie
The aim of this bachelor's work was to identify preferences in the consumer's choice of dairy products using selected factors (age, sex). The literature review described the types of dairy products and the factors influencing their selection. A simple anonymous questionnaire was created to obtain the necessary data, which was submitted to 101 participants. The results show that cheese was the most popular dairy product, both in men (45%) and women (53%). Men preferred whole milk (65%), while women preferred semi skimmed milk (52%). The 20-30 age category preferred semi-hard cheese (58%) in comparison to other types of cheeses. The preference for cheese increased with age, while the popularity of yogurt and other fermented products decreased.
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Milk and its alternatives
Pastorková, Eva ; Hubáček, Jaroslav (advisor) ; Suchánek, Pavel (referee)
The thesis focused on milk and its alternatives, i.e. plant-based drinks. The theoretical part summarized the nutritional value of milk and its consumption in the world and the Czech Republic. As a source of fats, proteins, minerals, and vitamins, milk is of nutritional value. Furthermore, the importance of milk in human nutrition for different age groups was discussed. Related dietary recommendations and reasons limiting milk consumption were introduced. This included health reasons such as lactose intolerance, cow milk protein allergy or the rarely occurring galactosemia, as well as ethical or environmental reasons. Last but not least, alternatives to milk, i.e. plant-based drinks, were presented. These drinks are based on extracts of legumes, cereals, nuts and/or seeds diluted with water and often supplemented with other additives. The practical part aimed to assess the dietary habits of the general public and nutritionally educated people regarding the consumption of milk and plant-based drinks, including their awareness of the importance of this food in human nutrition. Data were collected using a questionnaire survey. In addition, the nutritional values of selected plant-based drinks were also compared with cow's milk. Within the sample studied, milk was observed to be a frequent part of the...
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Detection of probiotic bacteria in milk diary food products using PCR technique
Krempaská, Vladimíra ; Fialová, Lenka (referee) ; Smetana, Jan (advisor)
Probiotic bacteria play an important role in a healthy lifestyle. They help the consumer maintain the balance of intestinal microflora and prevent the overgrowth of harmful bacteria. Accurate identification and characterization of these probiotic strains is essential for research and the food industry. For exact identification, the use of molecular biological methods is necessary, thanks to which it is possible to validate probiotic products for commercial use. In this bachelor thesis, the DNA of probiotic bacteria was isolated from available dairy products. Two methods of isolation were used to isolate bacterial DNA, both of them provided sufficiently concentrated and high-quality DNA for further analysis by polymerase chain reaction (PCR). The presence of the Bacteria domain, genera Lactobacillus and Bifidobacterium were proved. Finally, the presence of Lactobacillus acidophilus species was also detected in the products.
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Development and characterization of new dairy products with increased fiber and protein content
Smatana, Igor ; Punčochářová, Lenka (referee) ; Pořízka, Jaromír (advisor)
The bachelor thesis was focused on the production and characterization of new dairy products with increased protein and fiber content. Ground wheat bran was used as the fiber source and wheat bran protein extract was used as the protein source. From an ecological point of view, it would be ideal if 100% of the raw material was used and nothing was left as waste. We tried to approach this by using the waste (by-product) that arises during the production of flour as an additive to dairy products. The theoretical part focused on the characterization of fermented and unfermented dairy products and their production, the nutritional value of proteins and fiber and the composition and benefits for human health of wheat bran, protein isolation from wheat bran and common analytical methods to determine rheological properties, viable cell numbers. water binding and sensory acceptability. Two basic dairy products were created, one fermented and one unfermented, and subsequently fortified with a source of fiber (wheat bran) and a source of protein (protein concentrate from wheat bran). All products were subsequently characterized for characterization. Water binding, rheological and sensory properties were determined. The fermented dairy product was also subjected to cytometric analysis to determine the number of viable cells. The experimental part describes the methods we use to prepare and characterize new products. After evaluating the measured data, options for optimizing the acceptability of products by consumers were proposed. The results showed that the organoleptic properties were negatively affected by the addition of wheat bran and protein concentrate.
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Dairy products in human nutrition, labelling according to czech legislation; consumer information and preferences
Dovolová, Barbora ; Kudlová, Eva (advisor) ; Dostálová, Jana (referee)
This bachelor thesis evaluates the dairy products labelling in the Czech Republic based on the requirements of the Czech legislation. It also pursues consumer's taste preferences, their interest and awareness of the dairy products labelling. The theoretical section mentions the history of dairying and the importance of milk products in human nutrition. The following chapters present individual dairy products and it described their production, labeling and division into kinds. The practical section reveals that the dairy products are labeled in accordance with the Czech legislation. The results are presented in the form of photos and tables (mini photobook). This part also examines whether the adult people interest in the dairy product labeling, how to orient in a range of dairy products and which products they prefer. The product evaluation was carried out in two big stores in Jablonec nad Nisou by using photographs. It was found that majority of companies indicates their milk products correctly. Identified deviations were discovered in the labelling of nutrition declaration or allergens. This is a relatively new requirements but very important. The questionnaire was found that 68 percent of people read informations on dairy products voluntarily. Most of the respondents consume especially milk, yoghurts and...
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Marketing Targeting Children Illustrated with Dairy Products
Slunečková, Karin ; Máchová, Eva (advisor) ; Hejlová, Denisa (referee)
The bachelor thesis at hand "Marketing Targeting Children Illustrated with Dairy Products" describes the specifics of advertising directed at children. It outlines how children are protected from the adverse effects of advertising by law as well as by measures of different organisations. The thesis takes into consideration the uniqueness of children as a target group, thus dividing them up into segments created according to their age or other parameters. The third chapter focuses on consumer socialisation of children, meaning that children are being influenced by the environment around them when they are growing up. The principal part of the paper is advertising and its effect on children, whereby it elaborates on the psychological and audiovisual methods advertising is using. Theoretical knowledge based on academic books or electronic resources is applied to practical examples, namely on communication of the brands Pribináček and Kostíci, which produce dairy desserts for children. The bachelor thesis is characterising the basic media types that advertising directed at children uses and - based on this - describes and evaluates the communication of the two brands mentioned above.
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