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Využití NIR spektroskopie při kontrole falšování kozího mléka
Ptáčková, Eva
The aim of the thesis was to find out whether NIR spectroscopy is a suitable method for adulteration control of cow and goat milk. Also to which concentration level the method is still effective was sought. Theoretical part summarizes information about the requirements for goat milk, its composition and processing possibilities. It also contains information about food adulteration and the relevant legislation. Infrared spectroscopy is theoretically described, particularly NIR spectroscopy. The experimental part describes the procedure of qualitative analysis using NIR spectroscopy, the method of evaluation and its results. Different samples of goat milk adulterated with various proportions of cow milk were compared. Results were evaluated using discriminant analysis. NIR spectroscopy has been demonstrated as a method suitable for detecting goat milk adulteration.
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Využití NIR spektroskopie při kontrole jakosti šlehaného podmáslí
Fukačová, Ludmila
This Diploma Thesis deals with the production of butter and buttermilk. In the introduction it informs us about the technology of butter production, there are also the history, the composition and the using butter and its assortment explained. During the production of butter other product -- buttermilk is formed as its secondary product. The Thesis also describes the technology of buttermilk production and its composition. It also focuses on the positive influence of acid buttermilk in case of its regular consumption. The positive influence is mainly caused by the content of benefited lactic acid bacteria. The final part of literature summary comes nearer to the importance and the use of spectroscopy which is measured in the infrared radiation area. It also clarifies the importance close infrared spectroscopy and also concerns with some problems of chemometrics. The problems explain the using of the statistic method in the evaluation of results of the measurement in this work. In the practical part of the Thesis forty samples of fermented buttermilk taken from supermarket chains were compared and evaluated. We were analyzing their pH, titratable acidity, dry matter, fat and protein. After finishing measuring these samples via spectrometer Nicolet FT NIR (spectra in the range from 4000 to 10 000 cm-1) the results were assessed via TQ Analyst software and by using paired T-test to the middle value.
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