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Influence of aroma active compounds on flavour of fermented dairy products
Tvrdková, Denisa ; Pšenáková, Ivana (referee) ; Vítová, Eva (advisor)
The theme of this thesis is to determine the aroma active compounds in fermented dairy products. These substances significantly influence the palatability of these dairy products. Five kinds of dairy products were analyzed. Two types of creamy yogurts, and three types of yoghurt milks were produced at the dairy Ekomilk Ltd. in Frydek - Mistek and four types of acidified milk, five kinds of creamy yogurts, two kefir milks and two clabbered milks come from production of the company Kunin, Inc. Ostrava - Martinov. The SPME extraction method was used for the determination of aromatics, subsequent analysis was performed using gas chromatography. Compounds contained in fermented milk products were identified and quantified on the basis of the measured standards. Total 39 compounds, including 16 alcohols, 7 acids, 6 aldehydes, 6 ketones and 4 esters were identified. Fermented dairy products were twice subjected to sensory evaluation by the ranking test and scale test. The assessors were chosen from students, postgraduate students and staff of faculty of chemistry BUT. Consumers evaluated very positively yogurts, yogurt drinks and acidified milks, while kefir milks and clabbered milks did not suit in some aspects.
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Food products with probiotics
Zemanová, Tereza ; Valicová, Markéta (referee) ; Trachtová, Štěpánka (advisor)
Fermented dairy products containing probiotic microorganisms which are distinguished by favorable effects on the intestinal microflora, are in present time consumed in large quantities. Products range in which microorganisms are contained in recent years expanded greatly. On the market are currently available not only milk, but also meat or vegetable products of this type. The aim of work was to get acquainted with probiotic microorganisms, a description of their use in food industry, and whether they have for us “Homo sapiens sapiens,, favorable or unfavorable effects. In the practical part of work was showed the presence of probiotic bacteria in fermented dairy product using the polymerase chain reaction methods.
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Preference of fermented dairy products in selected groups of consumers
ZÁMEČNÍKOVÁ, Marie
The aim of the diploma thesis was to assess the influence of selected demographic factors on the preferences of fermented dairy products. For this purpose, a question-naire survey was created, which was attended by 278 respondents (128 men and 150 women). The questionnaire survey revealed that the most frequently consumed prod-ucts are semi-hard and natural cheeses and yoghurts, while the most popular yoghurt is classic white yoghurt with more than 3% fat. The group of older respondents pre-ferred semi-fat cheeses, while the fatness of the cheeses was not essential for the group of younger respondents. The most preferred dairy company was Madeta (50% of respondents). When choosing a product, consumers were most often influenced by price and flavour, while the price influenced more men, and the flavour influenced more women. The results of the diploma thesis can be beneficial for better infor-mation about the frequency of consumption and preference of fermented dairy prod-ucts among Czech consumers.
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Evaluation of probiotic dairy products on the market
ŠTROBLOVÁ, Petra
Fermented dairy products with probiotics belong to functional foods, besides their nutritional value they also have beneficial effects on our health, which are mainly based on the content of lactic acid bacteria and probiotic microorganisms. The aim of the thesis was i) to evaluate information concerning fermented dairy products and probiotics among the general public through a questionnaire survey ii) to assess the offer of fermented dairy products with probiotics in five retail chains (Globus, Terno, Tesco, Billa and Trefa). Out of a total of 972 respondents, the majority (96%) reported that they consume fermented dairy products. The most popular fermented dairy product is yoghurt (87%). The majority of respondents (61%) prefer plain products. The choice of fermented dairy products when purchasing is mostly influenced by the taste of the product (607 responses), its price (461 responses) and previous experience (423 responses). Most respondents correctly knew that regular consumption of fermented dairy products improves our digestion (730 responses) and supports the immune system (562 responses). The retail chains offered a total of 147 products (70% of which were plain). The products came from 18 producers (of which only three were foreign). From the information on the products, it was found that the following probiotic micro-organisms were added by the producers to their products: Lactobacillus acidophilus, L. casei, L. rhamnosus, L. paracasei, Bifidobacterium spp. and Streptococcus thermophilus. However, the most commonly used genus is Bifidobacterium.
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Probiotics, prebiotics, synbiotics - are they really effective?
Šmídová, Zuzana ; Pejšová, Hana (advisor) ; Pechar, Radko (referee)
Probiotics and prebiotics constitute an important part of our nutrition and possess many positive effects on human organism. Synbiotics represent combination of both of them. The aim of the theses in the theoretical aspect was to create a systematic review of available knowledge on the given topics and in the practical part to assess the level of awareness on these topics with regard to their presence and effects. In the practical part of the theses the questionnaire survey methodology was used. After evaluation of all answers it was found out that most people are familiar with the term probiotics, less people with the term prebiotics and the least respondents with the term synbiotics. Fermented dairy products are consumed by 88,3 % of respondents, mostly 2-3 times a week. The rest not consuming them indicated mostly the reasons of bad flavour or some form of intolerance. The respondents know also other fermented foods (sauerkraut, vegetables), however, these are less consumed than fermented dairy products. The least often the food supplements containing these substances are consumed. Due to the low level of awareness on prebiotics and synbiotics it would be very appropriate to improve public awareness on the given topics in order to increase their consumption, mainly in the form of their natural...
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Influence of aroma active compounds on flavour of fermented dairy products
Tvrdková, Denisa ; Pšenáková, Ivana (referee) ; Vítová, Eva (advisor)
The theme of this thesis is to determine the aroma active compounds in fermented dairy products. These substances significantly influence the palatability of these dairy products. Five kinds of dairy products were analyzed. Two types of creamy yogurts, and three types of yoghurt milks were produced at the dairy Ekomilk Ltd. in Frydek - Mistek and four types of acidified milk, five kinds of creamy yogurts, two kefir milks and two clabbered milks come from production of the company Kunin, Inc. Ostrava - Martinov. The SPME extraction method was used for the determination of aromatics, subsequent analysis was performed using gas chromatography. Compounds contained in fermented milk products were identified and quantified on the basis of the measured standards. Total 39 compounds, including 16 alcohols, 7 acids, 6 aldehydes, 6 ketones and 4 esters were identified. Fermented dairy products were twice subjected to sensory evaluation by the ranking test and scale test. The assessors were chosen from students, postgraduate students and staff of faculty of chemistry BUT. Consumers evaluated very positively yogurts, yogurt drinks and acidified milks, while kefir milks and clabbered milks did not suit in some aspects.
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Food products with probiotics
Zemanová, Tereza ; Valicová, Markéta (referee) ; Trachtová, Štěpánka (advisor)
Fermented dairy products containing probiotic microorganisms which are distinguished by favorable effects on the intestinal microflora, are in present time consumed in large quantities. Products range in which microorganisms are contained in recent years expanded greatly. On the market are currently available not only milk, but also meat or vegetable products of this type. The aim of work was to get acquainted with probiotic microorganisms, a description of their use in food industry, and whether they have for us “Homo sapiens sapiens,, favorable or unfavorable effects. In the practical part of work was showed the presence of probiotic bacteria in fermented dairy product using the polymerase chain reaction methods.
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The inclusion of fermented dairy products in the diet of pupils in primary schools and the level of knowledge about them
SAMCOVÁ, Markéta
The inclusion of fermented dairy products in the diet of 2nd grade elementary school and the level of knowledge about them consists of theoretical and practical parts . The theoretical part is focused on information about different types of milk , processes and types of fermentation , fermented milk products , particularly in the nutrition of children of school age , nutritional recommendations , dietary habits of students . Furthermore, the theoretical part includes general information about the importance of dairy products in the human body and the complications associated with its consumption.
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Determination of probiotic bacteria in selected fermented milk products
KORANDOVÁ, Květa
The aim of the thesis was to monitor presence of probiotic microorganisms in representative fermented dairy products. Three samples of white yoghurt available in the market, in which the manufacturer declared presence of bifidobacteria, were chosen for determination of strains of Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus salivarius ssp. thermophilus and the genus of Bifidobacterium. Bibliographic research deals with explanation of the wider context of probiotic microorganisms and the process of fermentation, fermented dairy products and in particular of yoghurt as one type of fermented dairy products. In the experimental part, the thesis focusses on evaluation of microbiological analyses and pH of selected yoghurts in relation to the samples and storage time. The results show that the number of live bacteria of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus salivarius ssp. thermophilus strains complied with the statutory requirements, while the number of bacteria of Bifidobacterium genus could have been affected by various factors which caused that according to the results of the work, certain samples lacked the sufficient numbers of these bacteria.
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Výzkum trhu jogurtů
Chárová, Markéta ; Vávra, Oldřich (advisor) ; Zamazalová, Marcela (referee)
Diplomová práce zkoumá trh jogurtů v České Republice.Popisuje metodologii výzkumu trhu, následně uvádí výsledky zjištěné šetřením.Práce odpoví na otázky, jaké jsou nejoblíbenější příchutě jogurtů mezi studenty, jaké jsou nákupní a spotřební zvyky studentů, jací výrobci jogurtů se na našem trhu řadí mezi přední atd.V práci jsou také popsány významní výrobci jogurtů na českém trhu, přičemž je kladen důraz na jejich komunikační politiku.Tato práce říká, co se na trhu děje, jaké je chování zákazníků, jaké jsou názory a postoje spotřebitelů.
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