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Čisté mlékařské kultury a jejich využití v potravinářství
Urbanová, Iveta
The aim of the bachelor thesis is characterization of dairy starter cultures and their use for fermented milk products, cheese production, fermented sausages, fermented vegetables, fermented beverages and other fermented foods. These starters are commonly used in milk processing, therefore there are basic milk requirements listed in this thesis. The thesis is emphasising the particular culture types, their parameters and individual microorganisms in starter cultures. Subsequently this thesis describes production of typical commercial starter cultures. And last but not least, this thesis deals with kinds of commercial culture types, inhibitors, probiotics, prebiotics and synbiotics.
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Čisté mlékařské kultury a jejich využití v potravinářství
Urbanová, Iveta
The aim of the bachelor thesis is characterization of dairy starter cultures and their use for fermented milk products, cheese production, fermented sausages, fermented vegetables, fermented beverages and other fermented foods. These starters are commonly used in milk processing, therefore there are basic milk requirements listed in this thesis. The thesis is emphasising the particular culture types, their parameters and individual microorganisms in starter cultures. Subsequently this thesis describes production of typical commercial starter cultures. And last but not least, this thesis deals with kinds of commercial culture types, inhibitors, probiotics, prebiotics and synbiotics.
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Evaluation of fermentation activity of chosen pure dairy cultures in milk and cultured milk products
KRAMPL, Pavel
This work deals with dynamics of milk souring after injection with chosen dairy culture in dependence on varying conditions of cultivation and different quality of the cultural medium. The aim of this work is:  Evaluation of the influence milk heat treatment has on the rate of milk souring by chosen clear dairy cultures.  Evaluation of the influence temperature of the milk has on the rate of milk souring by chosen clear dairy cultures.  Evaluation of the influence the quality of the milk has on the rate of milk souring by chosen clear dairy cultures. In the first part of my work there will be described milk as a primary commodity, its technological and microbiology characteristics, division of dairy cultures used in general practice and their application. In the next part of the work there will be described methodology, the way the laboratory research has been made and what commodities have been used. In this part there is also mentioned how the researches was evaluated and in what way the obtained results were processed. The ending part contains description and summary of results of the research and there is hold a discussion and a comparison of the results with other authors.
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