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The characterisation of selected type of „bio“ dairy product
Hanychová, Silvie ; Trachtová, Štěpánka (referee) ; Vítová, Eva (advisor)
This bachelor thesis deals with the sensory evaluation of kefir. Specifically the differences in the sensory properties of kefir produced using the same method from various types of milk were observed. The theoretical part was focused on kefir, its characteristics, composition and production using kefir grains. The experimental part deals with the comparison of four kefir samples based on sensory evaluation. The evaluation was made by the students from Faculty of Chemistry BUT, the untrained assessors. Therefore the evaluation results may be closely reflecting the opinions of common consumers. The samples of kefir were subjected to sensory evaluation by the ranking test and the pleasantness of chosen properties (appearance, colour, texture, odour and taste) was evaluated using a seven-point scale, as well as the overal acceptability of samples. The results were statistically processed and graphically evaluated.
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Microbiological analytical methods suitable for dairy industry
Vlasák, Jaroslav ; Illková, Kateřina (referee) ; Trachtová, Štěpánka (advisor)
The theoretical part of the thesis is focused on probiotics in dairy products. Thesis deals with molecular genetic methods, which are used to analyze DNA. Especially are discussed methods used for isolation bacterial cells belonging to genus Lactobacillus. The polymerase chain reaction (PCR) is the basic technique at present time. Short chain of oligonucleotide primers are used to amplification specific parts of DNA molecule chain. The practical part of the thesis is focused on the DNA from pure bacterial culture and probiotic dairy product. DNA was isolated using methods of phenol-chloroform extraction and magnetic separation. For magnetic separation was used magnetics particles covered with carbonyl functional groups. Quality of the DNA was confirmed by PCR amplification. Primers specific for domain Bacteria and genus Lactobacillus and Bifidobacterium was used.
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Monitoring of Phytoestrogens Expression to the Milk and Milk Products
Watzková, Jarmila ; Rittich, Bohuslav (referee) ; Doležal, Petr (referee) ; Omelková, Jiřina (advisor)
Phytoestrogens are very intensively studied in recent years because they show different pharmacological effects on human health. For example, it was demonstrated that phytoestrogens reduce the risk of certain cancers (breast, prostate or colon), act as antioxidants in the body and affect the activity of certain enzymes. In addition, also it was demonstrated number of positive effects of soybean phytoestrogens on the health status of women in the menopause, such as reducing the risk of atherosclerotic cardiovascular disease or osteoporosis. Various technologically processed soy beans are important part of the feed rations mainly for high-lactating dairy cows, because they are a valuable source of the energy and high-quality protein, despite their negative effect on reproductive performance. Phytoestrogens consumed from the feed rations are hydrolyzed in the rumen of dairy cow and together with their metabolites are absorbed in the small intestine into the blood. They can be excreted from the body in urine or milk. From this perspective, cow's milk may become a source of phytoestrogens substances, especially equol in the human nutrition. On the other hand, some research results suggest possible potential risks associated with phytoestrogens intake in the diet on human health. At the some age (infants and young children) and group (vegetarians) categories may be dietary intake of phytoestrogens undiserable. According to most experts, a beneficial effect on human health prevail the potential risks. However, the risks associated with phytoestrogens intake in food can not be ignored and therefore phytoestrogens are still actual problem in the field of scientific research.
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Milk and dairy products and their importance in nutrition
Šubertová, Hana ; Vítová, Eva (referee) ; Omelková, Jiřina (advisor)
This bachelor thesis is engaged in the analysis of the composition of the milk, its creation, origin and source and furthermore it is engaged in the evaluation of the beneficial and harmful properties of milk. Another aspect of this thesis is reasoning about why we should consume milk and whether it is even beneficial to health. In the following part of this work, the literature review is created about about how milk and different products affect human nutrition and the thesis is studying the problematics of milk consumption. The next part of my thesis describes the course of "milk route", which explains what is happening to milk as a raw material, then the technology of production and processing of milk, milk products and semi-finished products and also contains the comparison of my measured data with the standardized data, or the data on the packaging.
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Probiotic bacteria and authenticity of milk products
Storozhko, Viktoriya ; Rittich, Bohuslav (referee) ; Španová, Alena (advisor)
Probiotics are living microorganisms that have positive effects on human health after consumption. The theoretical part of the bachelor thesis describes properties and health effects of probiotics and their use in food industry. The experimental part was focused on the isolation of PCR-ready DNA from two dairy probiotic products. The presence of target bacterial DNA was confirmed using PCR methods.
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Isolation of PCR-ready DNA from dairy products for baby nutrition
Mantlová, Jana ; Eva, Kvasničková (referee) ; Španová, Alena (advisor)
The work was focused on isolation of PCR-ready DNA and the identification of probiotic lactic acid bacteria that were isolated from five milk product for infant nutrition. DNA was isolated from crude cell-lysates of the products by magnetic P(HEMA-co-GMA) microspheres. DNAs isolated from crude cell lysates of control strains using phenol extraction method were used as positive controls. Using PCRs DNA of genera Bifidobacterium and species B. animalis, B. bifidum, B. breve, B. infantis, B. longum and Streptococcus thermophilus species were identified in products. The results obtained are consistent with the data declared by the manufacturers.
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Identification of selected species of lactic acid bacteria in dairy products
Vystavělová, Růžena ; Trachtová, Štěpánka (referee) ; Rittich, Bohuslav (advisor)
Lactic acid bacteria are natural part of the human gastrointestinal tract. They are often used in food supplements and for the production of fermented dairy products. This thesis focuses on the identification of selected species of lactic acid bacteria and bifidobacteria in cheese and dairy products. Bacterial DNA was isolated by magnetic particles P(HEMA-co-GMA) from crude cell lysates from 9 products. Isolated DNA was amplified in genus-specific and species-specific polymerase chain reactions (PCR). The obtained amplicons were detected by agarose gel electrophoresis. The results of PCR were compared with those provided by the manufacturers and there has been declared a match.
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Staphylococcus aureus - jeho výskyt a možnosti detekce v mléce a mléčných výrobcích
Fenclová, Denisa
The theoretical part of diploma thesis is focused on summarizing current knowledge about S. aureus, its pathogenesis, occurrence, and possibilities of its detection in milk and dairy products. The experimental part of diploma thesis is aimed at determining S. aureus using various cultivation methods. S. aureus was determined using B-P agar with the addition of RPF, ClearMilku test, MicroFast®, and PetrifilmTM. The determination was evaluated as follows: B-P agar with the addition of RPF > PetrifilmTM > MicroFast® > ClearMilk test. Another part of the experimental diploma thesis deals with the possibility of detecting S. aureus using a newly developed biosensor detection system.
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Vliv médií na konzumaci mléka a mléčných výrobků
Klosová, Radka
This diploma thesis called "The influence of media on the consumption of milk and milk products" deals with the myths of milk and milk products that are spread among the people. The influence of milk and its basic components (proteins, fats, carbohydrates, minerals and vitamins) on the human nutrition is described at the beginning of this thesis. Then this work considers the impact of milk, butter, fermented milk products, cheese, cream cheese, whey and baby food on human body. The most important part of this work considers the 30 most common myths of milk and milk products and their real explanation by relevant scientific information. These myths were described in the questionnaire and distributed among the general public. The main aim of this work was to determine which media (television, internet, newspapers, magazines, radio and others) spread the most these myths and if people believe in them or not. The results of this research are listed in tables and graphs in the practical part of this work.
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Vliv ročního období a četnosti pastvy na produkci mléka a mléčných výrobků od krav holštýnského skotu ve vybraném podniku
Kulišťáková, Michaela
In this work, the effects of seasons and frequency of grazing on the quality of Holstein cattle´s milk and milk products was monitored. Data from milk reccording of Z. P. Z. farm in Valašská Bystřice were used to obtain the results for year 2015. Dairy cows were categorized in numerical order of lactation into the three numerically equal groups that are dairy cows in 1st, 2nd and 3rd to 6th lactation. Deviations of milk yield were being observed during the year in relation to pasture. We also studied whether there was also change in representation of other milk components, especially in fat and proteins in the particular groups and well as in the whole herd. The results of the analysis showed that the most balanced milk yield during the monitoring of dairy cows was achieved in the winter months. When coming to and leaving from the pasture, we recorded significant declines in all observed values. During period of grazing, our results were highly fluctuating with the lowest values of milk yield (24.65 kg) and content of fat (3.67 %) recorded in August, which we attribute to high average daily temperatures. However, highest values were recorded during January for milk yields (32.25 kg) and during December for contents of fat and proteins (4.47 % and 3.37 % respectively). Effect of seasons on milk products was evaluated according to market demand. Highest demand for cheese and quark was recorded during spring months.
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