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Characterization of selected yeast strains from food
Ostrihoňová, Katarína ; Vítová, Eva (referee) ; Vránová, Dana (advisor)
This bachelor´s thesis is focused on identification of yeasts of the cheeses by PCR-RFLP method and verifying the lipolytic activity of the yeast. In the theoretical part are processed basic information about yeast, their possible positive and negative effects on the quality of cheeses, the technology of production of cheeses, lipolysis and proteolysis in the cheese and of course of PCR-RFLP (The polymerase chain reaction-restriction fragment length polymorphism). Experimental section shows the isolation of DNA, identification of DNA by PCR made by amplification 5,8S-ITS sections of DNA using primers ITS1 and ITS4. The amplified DNA was purified by ethanol and then was subjected to restriction analysis with the enzymes HaeIII, HinfI, HhaI, TaqI. Then there is listed detection of the PCR product and the restriction fragments by gel electrophoresis. Lengths of the fragments obtained after electrophoresis will be used to identify yeast species isolated from cheeses. In the second part of the thesis in the experimental part we have dealt with evidence of lipolytic activity of the yeast by test on Spirit blue agar.
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DNA analysis of nonpathogenic clostridia isolated from cheeses
Chroboková, Maria ; Trachtová, Štěpánka (referee) ; Španová, Alena (advisor)
Polymerase chain reaction (PCR) is a molecular method which allows in vitro replication of nucleic acids. It allows the identification and quantification of microorganisms or to prove specific gene sequentions in different matrices of biological origin. Some nonpathogenic species of genus Clostridium cause damages of cheeses, so their identification and quantification is very important in cheesemaking. In this thesis, specific primers for genus Clostridium were tested. Bacterial DNA from culture collection strains and from strains isolated from damaged cheeses were used. Genus-specific region for Clostridium was amplified using specific primers. The PCR products (619 bp) were detected using electrophoresis in 1,8% agarose gel. Genus-specific character of primers was confirmed. DNA of Lactobacillus was used for negative control.
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Processed cheese analogues
Brabcová, Lenka ; Illková, Kateřina (referee) ; Vítová, Eva (advisor)
This bachelor thesis deals with the problem of cheese analogues with the focus on processed cheese analogues. The aim was to elaborate the literature background research focused on ingredients suitable for production of cheese analogues and their influence on physico-chemical and organoleptic properties. In the introductory part what the cheese analogues are, the reasons for their production and their use is explained. Special attention is dedicated to ingredients suitable for their production and their physico-chemical and organoleptic properties. Also technological process of manufacture, microstructure and their comparison with classic cheese are mentioned. These established theoretical informations will be a basis for following diploma thesis.
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Changes in acidity during round-eyed cheese ripening
RANDLOVÁ, Monika
This thesis focused on the factors influencing the ripening of cheese , especially the first phase. The literature review was prepared during maturation of cheese , which is a comprehensive summary of the changes caused syřidlovými enzymes and enzymatic activity of cultures in which the cheese gets the typical appearance, texture, flavor and composition
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Processing of fresh cheese depending on selected factors
KOŘÁN, Jakub
Bachelor thesis is focused on processing of fresh cheese depending on selected factors. The cheeses were made in laboratory for this purpose and some factors influencing cheese making were tested. The performed experiments show the effect on cheese yield, milk composition, good manufacturing process and different fermentation temperature. This influence is particularly evident in the overall yield of cheese curd, weight of curd, release rate of whey and pH of curd. The performed experiments can lead to conclusion that each of these factors affects the overall quality of the curd. From the perspective of producers of fresh cheeses is important to monitor these factors as compliance with proper procedure and avoiding the factors reducing yield, will have a positive economic impact.
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Cheeses and analogues products
LAFATOVÁ, Veronika
Bachelor thesis is focus on consumers? knowledge of analogues products with specialization in cheese. It was necessary created a questionnaire, which was fill in by randomly chosen respondents. This questionnaire survey shows preference in cheese consumption, consumers foreknowledge of analog product from points? of view marking of products, shopping behavior and about positives and negatives of cheese analogues. Main conclusion from questionnaire survey are, that consumers consume cheese often, main prefer cheese are semi-hard and fresh cheeses. Consumers have not enough information about product. This is caused by no precise information in label and very often is this product put between real cheese. Correct information in label and position in the shop could be significantly affect the purchasing behavior of consumers with bad benefit of analog products.
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Content of biogenic amines and polyamines in expired ripening cheeses
VODEHNALOVÁ, Klára
The aim of this thesis was to observe the occurrence of biogenic amines and polyamines in selected types of ripening cheeses and to assess the content of the materials since the expiration date. Content of biogenic amines and polyamines in chosen samples was monitored last day of the expiration date, a week after the expiration date, two weeks after the expiration date, and after four weeks from the end of the expiration date.
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The quality of cheeses on the Czech market
Vlčková, Lucie ; Kořánová, Helena (advisor) ; Hůlová, Marie (referee)
The goal of this thesis was to compare the quality of selected cheeses on the Czech market and determine whether the price affects the quality of the product. The theoretical part is a general description of the cheese, the legislative requirements for the quality of cheese and description of quality control mechanisms. The practical part of the thesis contains organoleptic test of selected cheeses. The conclusion summarizes all the findings.
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Analogues (substitutes) food products {--} cheese, confectionery. Their identification and offer in the distribution network. Awareness of sellers and consumers (including operators of catering facilities).
ABRMANOVÁ, Adéla
The name of my thesis is Analogues (substitutes) food products {--} cheese, confectionery. Their identification and offer in the distribution network. Awareness of sellers and consumers (including operators of catering facilities). I chose this topic as it is interesting for me and I wanted to learn more about it. At the beginning of my work I explain what an analogue or substitute food product is. An analogue food product means a new type of food, which is safe and not hazardous. As my work is particularly concentrated on substitutes of cheese and confectionary products I describe the history, manufacturing and classification of cheese. I explain what the term cheese analogue means, how the composition of cheese and its analogue differ. I also mention here how to recognize an analogue. As my work does not only deal with cheese substitutes I deal with analogues of confectionary products, particularly chocolate. I list types of confectionary products, describe the history of chocolate, its types, and deal with the composition of real chocolate, chocolate with an equivalent and chocolate imitation. In the next chapter named analogues identification and offer in distribution network I mention how each food product has to be identified in line of legislation and what food products must not be introduced to market. I also inform on possible names of analogues so as consumer confusion does not occur. A very important chapter deals with consumer confusion, which relates to identification and offer of food analogues. The most important aim of the work is to provide consumers with information helping them to orient themselves in the sphere of food analogues. A survey of information among both, consumers and sellers, but also operators of catering facilities by means of questionnaire survey and through interviews was another very important target of my work. The aim is also to inform consumers with the results of this research by means of this thesis.
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