|
|
Návrh rodinné farmy zaměřené na chov koní a zpracování klisního mléka
Hájková, Lucie
This thesis describes the design of a family farm focused on horse breeding and ma-re´s milk processing. As part of this work is to develop a business plan for he proposed farm. This plan is also accompanied by a financial analysis of the proposed farm. Part of this thesis was the research focused on the solids content, titratable acidity, active acidi-ty, freezing point mare´s milk and how these technological characteristic affecting of the interim phase mares. Within the research focused was been tried and manufacture of yoghurt and icecream from mare´s milk. This research was carried out from April to September. Within the research were determined average values of 11,64 % dry matter, titratable acidity 3,85 °SH, active acidity of 7,47 pH, freezing point -0,553. The aim of the business plan will bet he establishment of an organic farm with breeding hucul, produ-ction and processing of mare´s milk. Secondary activites will be agroturism in which the farm will provide horseback riding. The total investment costs of the company are 13 016 824 Kč. Investment costs consist of the costs of setting up a company, purchase of land, construction of buildings and purchase of animals. The largest share of expendi-tures is the purchase of land in the amount of 10 375 274 Kč.
|
|
|
Antimikrobiální působení rostlinných extraktů proti mikroorganismům izolovaným z mléka a mléčných výrobků
Štěrbová, Lucie
The diploma thesis investigates antimicrobial effects of plant extracts (ethereal oil) on microorganisms extracted from milk and milk products. The theoretical part focuses on joghurt and its production, main pathogenic microorganisms and their secondary metabolites affecting health. It presents antimicrobial effects of selected plants and procedures minimising or completely inhibiting the growth of microorganisms. Thyme and anise serve as the evidence for antimicrobial agents; the inhibitory effects of these ethereal plants were observed on the growth of selected microorganism groups (lactic acid bacteria, coliform bacteria, Enterococcus bacteria and yeast) by using disc diffusion test method. The RTS - 1C machine was used to simulate model conditions. Thyme ethereal extract with concentration of 1 and 10 % was used for disc diffusion test method. Anise ethereal extract with concentration of 0,7 % was used for observation of microorganisms' growth in model conditions.
|
|
|
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...
|
|
|
Fatty acid composition of caprine milk and milk products
PECOVÁ, Lenka
Changes occur in milk during the technological processing of raw milk, which also affect the properties of milk fat. Dairy products may have different properties compared to the raw milk. Chemical and microbial processes can alter the presence and distribution of individual fatty acids and thus influence the nutritional value of the product. The aim of this thesis was to assess the presence of fatty acids in milk fat of goat milk and to evaluate differences in the spectrum of fatty acids in goat milk and yoghurt produced from it.
|
|
|
Vliv vlákniny na senzorickou jakost fermentovaných mléčných výrobků
Ziková, Eva
The diploma thesis shows an influence of fibre on fermentated dairy products. The thesis describes technological features of fibre, types of fibre used in food processing and its acqusition for human nutrition. A yoghurt, as the most widespread example of fermentated dairy products, has been chosen for analysis. In the production of white yoghurt and cream, there was used wheat and bamboo fibre in 3% concentration. Fiber was added into raw milk before the pasteurization and then the classical production with maturation in a glass followed. Yogurt cream was consenquently made from yogurt. Evaluators during the senzory analysis evaluated 3 samples of yogurt or yogurt cream, in which one sample was without fibre addition. The results of the thesis is the recipe for milk yogurt product with a fiber content of 3%.
|
|
|
Influence of aroma active compounds on flavour of yogurts
Malina, Jiří ; Babák, Libor (referee) ; Vítová, Eva (advisor)
This diploma thesis deals with the questions of determination of aroma active compounds present in yoghurts. These compounds are crucial for flavour of these fermented dairy products. Four types of yoghurts were analyzed, creamy (10 % of fat), medium-fat and medium-fat Bio (3 % of fat) and light (0,1 % of fat), produced by Mlékárna Valašské Meziříčí, spol. s r.o. Analysis was carried out by gas chromatography with extraction of analytes by SPME - solid phase microextraction. Five groups of different aroma active compounds such as ketones, aldehydes, organic acids and their esters and alcohols in different amounts were determined. These compounds are mostly metabolic products of Streptococcus salivarius subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, dairy yoghurt cultures usually used for yoghurt production. Less amounts are present in cow's milk or in dairy additives. Yoghurts were simultaneously sensorially evaluated using ranking test and scale test for determination of acceptability and flavour. The assessors were students and staffs of faculty of chemistry BUT.
|
|
|
Influence of aroma active compounds on flavour of fruit yogurts
Malina, Lukáš ; Babák, Libor (referee) ; Vítová, Eva (advisor)
This diploma thesis deals with the determination of aroma compounds in fruit yoghurts. These compounds are crucial for flavour of these dairy products. Two types of fruit yoghurts were analyzed, creamy (8 % of fat) and light (less than 0,1 % of fat), with various fruit ingredients, produced in dairy Mlékárna Valašské Meziříčí, spol. s r.o. Analysis was carried out by gas chromatography with extraction of analytes by SPME - solid phase microextraction. Six groups of different aromatic compounds such as ketones, aldehydes, organic acids and their salts, alcohols and sulfides in different amounts were determined. These compounds have mostly microbiological origin (Streptococcus salivarius subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus are dairy yoghurt cultures usually used for yoghurt production), less amounts are present in cow's milk or in dairy additives. Yoghurts were simultaneously sensory evaluated using ranking test, scale test and pair test for determination of acceptability and flavour. The assessors were students and staffs faculty of chemistry VUT.
|
|
|
Microbial characterization of yoghurts and probiotic foods.
Kocourková, Hana ; Burdychová, Radka (referee) ; Španová, Alena (advisor)
Zvýšená konzumace fermentovaných mléčných výrobků v posledních letech vede k zavádění nových výrobků na trh. Funkční a probiotické produkty jsou v dnešní době také hojně rozšířeny. Cílem diplomové práce bylo posoudit mikrobiální kvalitu komerčních jogurtů a nefarmakologických probiotických výrobků. Bylo zkoumáno 24 vzorků jogurtů a 8 vzorků probiotických mléčných výrobků. Pozornornost byla zaměřena zvláště na kvantifikaci mikroorganismů v jednotlivých výrobcích a na sledování viability buněk. Většina mléčných produktů obsahovala počty odpovídající minimální požadované hodnotě 1x107cfu/ml. Nicméně byly objeveny produkty, které neobsahovaly živé bakterie nebo obsahovaly jen jejich menší množství. To platí zejména pro běžné jogurty. Probiotické mléčné výrobky v zásadě obsahovaly větší množství bakterií než jogurty, protože je u nich navíc požadováno 1x106cfu/ml minimálního množství specifických bakterií jiných než jogurtových startovacích kultur. Isoláty z fermentovaných mléčných výrobků byly identifikovány jako Streptococcus thermophilus and Lactobacillus spp. Isoláty byly poté rozlišeny na jednotlivé kmeny pomocí RAPD použitím tří různých primerů. Byla zjištěna velká různorodost mezi kmeny rodu Lactobacillus spp. používaných různými podniky.
|
|
|
Viscosity and acidity of selected type of natural yoghur
BÁRTOVÁ, Zuzana
The aim of the thesis was to evaluate the acidity and viscosity of natural yoghurt depending on the different addition of skimmed milk powder and using of the methods of sensory analysis to evaluate the perception of these properties by young consumers. Part of this work was to analyse acidity and viscozity in selected kinds of natural yoghurts purchased in the market network of the Czech Republic (CR). The literature search mentions basic characteristic of yoghurts and their classification, acidity and rheological properities of yoghurts including the factors, which affect them and sensory analysis. In the experimental part of the study the acidity value, total solids and viscosity measurements were detected by physico-chemical analyses of samples of natural yoghurts. At samples of yoghurts with different content of skimmed milk powder the sensory evaluation was also subjected and the graphs of sensory profile were compiled. The observed results showed, that from the samples of yoghurts made in the laboratory was the most satisfactory sample containing 10 % of skimmed milk powder. At samples purchased in the market network of CR were detected very low leveles of titratable acidity.
|
|
|
Consumer preferences of selected milk products
ČÁSENSKÁ, Julie
The aim of this thesis was to evaluate the offer of fermented dairy products in the market network, and evaluate the favourite flavours of yogurts among university students. Market research of fermented dairy products was conducted in 3 hypermarkets, all the products in the offer were recorded. A simple anonymous questionnaire was created in order to obtain the necessary data about the popularity of each flavour among university students. The questionnarie was presented to a selected group of university students in the age of 20-35 years and it was completed by a total of 400 respondents. The results showed that the most popular yogurt is the one with pieces of fruit, the most popular flavour is strawberry. Banana flavour is the least favorite flavour among the consumers. The survey also showed that the most important criterion when choosing a yogurt is the producer and price.
|
guest ::
