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Výroba, sortiment a kvalita fermentovaných mléčných výrobků
 Nováková, Romana
Fermented dairy products are among the traditional dairy products. Among consumers of these products are very popular, thanks to the diverse composition and for its dietary and therapeutic effect. For production, the use so called. starters, which culture is composed of one or more species or strains of lactic acid bacteria. The basic principle is the production of lactic fermentation, which adds durability, causing changes in sensory properties and increases the nutritional value of products. This work is focused on less traditional products, mainly on the Nordic fermented milk. Generally, these products are characterized by their characteristic flavor and very viscous and sticky texture. In the context of this thesis was created questionnaire and compared the sensory quality of the three selected products.
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