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Vliv obsahu tuku a sušiny na reologické vlastnosti bílých jogurtů
 Kužmová, Barbora
The thesis is aimed at monitoring the effect of fat and dry matter on rheological properties of white yogurts. The theoretical part describes the milk and milk products with a focus on yogurt, its production, composition and nutritional value. A review of literature continues with physical and mechanical properties of the fluids, rheological properties, viscosity and its measurement. The practical part aims to evaluate selected yogurt samples, to determine their density, viscosity, shear stress depending on shear rate and the time and temperature dependence of viscosity. For individual samples of yogurt were compiled flow and viscosity curve using Ostwald-de Waele model and based on Newton's law of viscosity, it was determined what kind of liquid was involved. Furthermore, it was observed whether the fat content and dry matter content had an effect on the density and viscosity of yogurt.
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