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Tisknutelné matrice na bázi složek mléka
Němec, Jan
The aim of the thesis is to introduce to the topic of 3D printing, milk components and their mutual connection. It explains individual technologies from the most common to the less well-known. Furthermore, the thesis deals with a review of current studies on this topic and their conclusions, progresses and complications. It focuses on individual components of milk, such as casein, micellar casein concentrate, milk protein concentrate, whey proteins and lactose, which have potential in 3D food printing. The thesis aims to provide a review of the information needed to understand 3D printing as it is used in other industries, as well as to understand the complexity of food 3D printing with a focus on milk. The main contribution of the work consists in providing comprehensible information and in the summarization of the indicated paths where 3D printing of milk has gone. Alternatively, it also reveals gaps that can be addressed and thus move development forward.
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Production of pigments and lipid substances by microorganisms on waste substrates of the food industry
Hladká, Dagmar ; Němcová, Andrea (referee) ; Szotkowski, Martin (advisor)
The presented study is focused on production of carotenoids, lipids and other substances by carotenogenic yeasts and autotrophic algae. Studied strains were cultivated in media with different composition, including waste substrates from food industry. Studied strains were cultivated under stress conditions to enhance the production of desired metabolites. The theoretical part deals with the information about yeasts and algae, with the information about monitored metabolites such as lipids, carotenoids, ergosterol, ubichinon or chlorophyll. Furthermore, the theoretical part deals with possible methods of metabolite analysis. The experimental part deals with the description of cultivation of yeats and algae. Also experimental part is focused on the description of individual methods. The result part deals with comparition of production of biomass, metabolits and lipids. The selected strains of yeast were Sporidiobolus pararoseus, Sporidiobolus metaroseus, Sporobolomyces roceus, Phaffia rhodozyma and Dioszegia hungarica. The selected strains of algae were Desmodesmus acutus, Desmodesmus quadricauda, Scenedesmus dimorphus and Chlamydomonas reinhardtii. We were optimized conditions for metabolites and lipids production. Optimal medium, which contained coffee hydrolyzate was with carbon to nitrogen ratio C/N 25. Nitrogen in higher concentration had negative effect on production of lipids. The most suitable strain for effective use of nitrogen in different concentrations was Chlamydomonas reinhardtii. The most suitable strain of yeast for effective use of coffee hydrolyzate was Sporidiobolus metaroseus.
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Vliv syřidla na kvalitu sýření mléka
Koláčková, Pavlína
The topic of my diploma thesis deals with influence rennet to quality coagulation of milk. The theoretical part consists of general information about milk and milk composition. I also focused on curdling, types rennet and principle of milk coagu-lation. Last topic of theoretical part is about whey, whey composition and nutrition and whey colour. The practical part was focused on parameters, which influence qua-lity coagulation of milk. Among them includes analysis of milk, clotting time, quality curd, volume released whey, dry matter of whey, colour whey. These parameters are compared using different rennet. I also investigated the factors that influence milk curdling. The results suggest that composition of milk was comparable with results of the central laboratory. It was also found, that amount of rennet had an influence on coagulation time and volume of whey. More rennet had an influence of quality of curd and dry matter of whey. Amount of rennet did not infulence on whey colour. Type and amount of rennet may affect on individual parameters of whey colour.
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Zpracování syrovátky
Kempná, Eliška
This bachelor thesis is engaged Processing of whey, explores the meaning, composition and use the whey in human nutrition. Whey, whether the acid produced during the manufacture of cheese or sweet, resulting in the production of cheese, is a nutritional and health point of view, one of the most important foods that should not be missed in our diet. The main content of the chemical composition of whey, whey acquisition of basic technology operations in the treatment of whey and its resulting products. The next part describes the procedure for processing of whey and its various components. Progress occurred when the separation of the components began using membrane processes. Whey utilization in various food technology, the most interesting I appoint the dairy, meat and baking industry. Further is described a beneficial effect the individual components of the whey on the body and health.
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Srvátka vo výžive športovcov
Mašlanka, Igor
Whey has a relatively large use in the food industry. This bachelor thesis deals with its composition, way of processing and last but not least it focuses on the production of whey protein shakes, which are widely used in the nutrition of athletes, but also in the nutrition of ordinary sports people. Whey is one of the best sources of protein because it has a high content of essential amino acids and branched chain amino acids. It also stands out with its digestibility and absorbability. The most commonly used method for whey processing and whey concentrate production is microfiltration and ion exchange chromatography. Whey concentrates have the greatest use in bodybuilding and strength sports.
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Způsoby solení sýrů
Glanzová, Štěpánka
This bachelor thesis deals with the issue of salting cheeses. In the first part of thesis, we will focus on the general sorting of cheese, which describes how to distinguish different types of cheese production and the differences between them. The focus will also be on cheese production, where we can describe how we can influence production, but also what raw materials we use to produce cheese. The final chapter is the salting of the cheese itself, in which the effect of salt on cheese is thoroughly analyzed, including the exact specification according to the type of cheese we produce. The aim of this work is to acquaint the reader with the overall production of cheese, what is the effect of salting on the result cheese and what defects can cause bad salting.
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Syrovátka ve výživě člověka
Dangová, Taťána
This bachelor thesis is focused on the current use and importance of whey and whey products in human nutrition. Whey, previously considered to be a worthless waste serving predominantly for animal feed, is currently valued for its excellent nutritional properties, especially for its rich protein composition, many of which have demonstrable positive effect on the human organism. The treatment and processing of whey give rise to a wide range of sensory-quality products, which are used not only in the food industry. The thesis describes earlier problems of whey processing, general information concerning its chemical composition, technological operations focusing on the use of membranes processes and the nutritional and physiological significance of individual whey components, which is primarily concentrated on bioactive peptides resulting from hydrolysis of protein.
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Weight control of soft cheese formed on a manual production line
Páral, Marek ; Zemanová, Jana (referee) ; Tomečková, Šárka (advisor)
The thesis deals with the control of the weight of soft cheeses during molding on a manual line. The theoretical part describes the classification of cheeses into groups, the basic characteristics of soft cheeses and their representatives. Furthemore, the whole technology of soft cheese production is processed and the effects on curd formation and factors influencing the weight of cheeses during molding are explained. The theoretical part ends with the basics of statistics for data processing. Basic measuring techniques (dry matter measurement, pH measurement, measurement of temperature and weight) were selected to determine the technological parameters (pH of whey, pH, dry matter and temperature of cheese grain, weight of cheese etc.) to describe the quality of grain in the experimental part of the thesis. The Design of Experiments method was used to find the optimal setting of the molding machine. Three partial experiments were designed and done. Results were verified in real production. The pH of whey was chosen to describe the grain quality. Two factors have been discovered that have a significant effect on the weigh of cheeses during molding, namely the position of the operator during molding and the amount of whey flowing into the forms with the cheese grain. The proposed molding modifications were successfully tested in production and no statistical difference was found between the weight of cheeses formed with the new setting of molding machine.
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Optimization of cultivation of carotenogenic yeasts on mixed waste substrates
Holub, Jiří ; Mikulíková, Renata (referee) ; Márová, Ivana (advisor)
The master thesis addresses the issue of cultivation of selected strains of carotenogenic yeasts on waste materials of the food industry using a laboratory bioreactor. Carotenogenic yeasts are able to produce highly valuable metabolites during cultivation, which are located predominantly in the lipid part of the cells. Particularly, they are carotenoids, ergosterol, coenzyme Q and fatty acids. The thesis is divided into two main parts, the theoretical part and the practical part. The theoretical part describes individual yeast strains, types of waste materials, produced metabolites and methods of their analysis. The experimental part deals with the processing of waste materials of the food industry, specifically animal fat, whey and spent coffee grounds into the form of substrates usable as nutrition sources for yeast cultivation. Furthermore, cultivations focused on the recovery of the monitored metabolites and their analysis by using HPLC/PDA and GC/FID assemblies were studied as well. The yeast strains Rhodotorula mucilaginosa (CCY 19-4-6), Rhodotorula kratochvilae (CCY 20-2-26), Rhodosporidium toruloides (CCY 062-002-001), Sporidiobolus pararoseus (CCY 19-9-6) a Cystofilobasidium macerans (CCY 10-1-2) were used in this work. As one of the best producing strains Sporidiobolus pararoseus (CCY 19-9-6) was found, which achieved very high productions of carotenoids, coenzyme Q and ergosterol.
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Whey-based enteral nutrition and its effect on glycemic variability in intensive care
Jirků, Jitka ; Křížová, Jarmila (advisor) ; Zlatohlávek, Lukáš (referee)
Background: The most patients in intensive care experience hyperglycemia. These may include patients with pre-existing diabetes or stress hyperglycemia as an organism's offense reaction. Our aim is not only to correct this hyperglycemia early by a reserve, but also to prevent acceleration of hyperglycemia above their commended level. In addition to insulin, the correct choice of enteral nutrition can prevent not only hyperglycemia but also glycemic variability, which seems to be a much greater risk for these patients than stable tolerable hyperglycemia. In addition to diabetic-specific formulas, whey-based enteral nutrition can support our pursuit of optimal glycemia, due to its insulinotropic effect and its ability to stimulate incretin release. Much evidence will still be needed to confirm these benefits, but we can already look at whey not only as a source of quality protein, but also as a diet with a potential to limit glycemic variability. Objective: The aim of the study was to evaluate the effect of enteral nutrition based on whey (Peptamen Intense) on parameters associated with the assessment of glycemia in intensive care patients. Assess whether there is a relationship between the variables and draw conclusions with possible application in practice. Methods: Thirty-seven patients were...
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