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Lactose intolerance and diet solution
Bártová, Kateřina ; Frühauf, Pavel (advisor) ; El-Lababidi, Nabil (referee)
This bachelor thesis deals with lactose intolerance and dietary solutions. The work is divided into a theoretical and practical part. The theoretical part describes lactose intolerance, for example pathophysiology, incidence, clinical presentation, diagnosis, complications and treatment. The importance of drinking milk for children is explained in the chapter called Milk. The theoretical part is mainly devoted to dietary solutions. Lactose tolerance and principles of a low- lactose diet and lactose-free diet are described there. The table below contains an overview of common dairy products, including their hidden lactose value. Food which should be eatten, if lactose intolerance appears is described in the food section. This section is divided into naturally lactose free, reduced lactose and lactose free and alternative foods. The theoretical part also includes nutrition recommendations in cases of lactose intolerance. The practical part is about public knowledge of lactose intolerance. The aim was to determine if the respondents were familiar with the basic characteristics of the disease, with dining options for people with lactose intolerance, complications associated with the disease and whether they consume milk and dairy products or not. The result was obtained by quantitative research using...
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Lactase Persistence in the Tuareg Pastoralists
Šmídková, Lucie ; Černý, Viktor (advisor) ; Brůžek, Jaroslav (referee)
Lactase persistence (LP) is a genetically determined trate caused by the expression of lactase in adulthood. Lactase is the intestinal enzyme responsible for digestion of milk sugar, lactose. Its production in the small intestine decreases during the childhood, this physiological condition is called lactose intolerance. However, in some individuals production of this enzyme is not stopped. The persistence of lactase activity is a recent phenomenon, which arose independently in several parts of the world over the past roughly 10,000 years, in connection with the emergence of agriculture, specifically milk production and is (likely) still under strong selection pressure. LP was first observed in Europe, where it is associated with a mutation -13 910*T. Frequency of this mutation correlates with latitude. In Africa, the presence of LP is conversely associated with herding and falls under the hypothesis of genetic and cultural co-evolution associated with cattle and the use of secondary food sources. Pastoral populations living in different areas of Africa have different LP mutations that are linked to their origin. Although many investigation on LP have already been carried out, neither analysed the Tuareg populations. This study is focused on the analysis LP mutations in 93 samples of Tuaregs from...
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Kinetic of lactic acid formation in kefir
Fajtl, Zbyněk ; Vítová, Eva (referee) ; Veselá, Mária (advisor)
This bachelor thesis deals with the kinetic production of lactic acid and consumption of lactose in the kefir fermentation from one type of milk under the same conditions. The theoretical part contains information on kefir and kefir grains, lactose intolerance, antimicrobial properties and high-performance liquid chromatography. The experimental part describes the methods and procedures used in the manufacture of kefir itself, the determination of lactic acid and lactose. Kefir samples were tested at precise time intervals for lactose, lactic acid and lactobacilli. The data was graphically evaluated and commented. The results of this work may be beneficial for consumers with lactose maldigestion and for consumers searching for qualite source of lactobacilli for enhancing their gut microflora.
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Vliv ročního období na složení a bod mrznutí mléka holštýnských dojnic ve vybraném chovu
Hájková, Kamila
The aim of the bachelor work was to evaluate the effect of season on major milk components of Holstein cows in the selected dairy farm. We monitored milk fat, pro-tein and freezing point. All avaible data and informations about milk composition, free-zing point of milk as well as history of the Holstein breed and animal recording were summarized in the literature review. Milk for subsequent analysis was collected every three months from spring to winter 2014 during animal recording in the Lesoňovice farm, which deals with raising Holstein cows. Samples were analyzed in the laboratory of applied lactology at the Institute of Animal Breeding of the Mendel University in Brno. Milk yield was determined through animal recording. We calculated average values of observed parameters for each season, and then compared with other periods. The results show that the influence of the season was most apparent in milk fat content and the freezing point of milk but less obvious in protein content.
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Technologický postup výroby hnědého syrovátkového sýru a sledování vlivu teploty na konzistenci
Boucník, Miroslav
The content of this thesis was discussion of the technological process of production of brown whey cheese and monitoring the impact of temperature on consistency. In the production of cheese whey was used goat farm Šošůvka. Whey is a dilute solution of lactose, proteins, fat, salt, and water-soluble vitamins. The main component of the whey lactose, which constitutes 70 -- 80% of the total solids. Another major component of whey is whey protein, which are a natural part of milk. The product of evaporation of whey cheese is called Mysost or Geitost from cow and goat whey in a certain volume ratio. The finished cheese looks like a bar of soap is a semi -- hard caramel colored
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Occurrence of important bioactive compounds in cow´s milk
KALA, Robert
Milk as mammary gland secretions of mammals is an important food essential for proper development of the organism and development of the digestive tract. After birth, this is the first component of food, that people can or other newborn mammals receive as well. It is a rich source of nutrients and biologically active substances. Bachelor work is focused on the occurrence and importance of milk bioactive substances and is divided into five chapters - into proteins, lipids, carbohydrates, vitamins and minerals. In each chapter there is always described the group of substances and is listed the group characteristic as well - physical and chemical changes, effects on health or changes due to technological processing for example in production of fermented dairy products. In each major group there are brought near significant groups of substances in sub-sections. There is also described the nutritional role of individual milk substances.
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