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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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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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Zdravotní aspekty a využití probiotických mikroorganismů
Ishaková, Žaneta
The bachelor thesis deals with the health aspects and the use of probiotic microorganism in food and pharmaceutical industry. There are characterized some genera of probiotic and their microbiological and technological requirements in the work. Subsequently are described the effects of probiotic on diseases related to the immune and gastrointestinal system. Further work is focused on the probiotic products such as dietary supplements containing probiotics and fermented dairy products. The last part is devoted to the legislative demands on probiotics.
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Reologické vlastnosti různě tučných bílých jogurtů
Synková, Lucie
This diploma thesis Rheological properties of plain yoghurts with various fat content is aimed in its theoretical part on the basic summary of fermented milk products. It is focused mainly on yoghurts, especially plain yoghurts. The manufacture, composition, nutritional and health benefits, storage and shelf-life of yogurts is described. In the next chapter are described rheological properties of foods. The aim of the practical part is to assess rheological properties of plain yoghurt with various fat content. All samples are commonly available in the Czech shops. The range of fat content was 0,1–10,2 g/100 g. The dependency of shear stress on shear rate was studied as well as the dependency of apparent viscosity on shear rate (1,02–68 s-1). The rheological properties were fitted to Ostwald-de Waele model (the Power law). It was assessed that yoghurt is a Non-Newtonian fluid with shear thinning behaviour. Determination coefficients achieved high values (0,8748–0,9905). Time dependency and effect of various temperature (4 °C, 12 °C and 22 °C) on apparent viscosity was assessed. pH, titrable acidity, fat content and dry matter content were observed for all samples.
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Mikrobiologické aspekty výroby farmářských fermentovaných mléčných výrobků
Náplavová, Aneta
Theoretical part of the bachelor thesis is focused on microbiological aspects in the production of farmed fermented dairy products. In thesis are characterized fermented dairy products, their distribution, technological processes and associated microorganisms the used in their production. In the next chapter is defined the issue of pure dairy cultures. Further more pathogenic microorganisms and microorganisms causing the spoiling of fermented dairy products are defined. Then follows the measures to combat undesirable microorganisms. The last part of the theoretical part is devoted to the requirments of raw milk and the current legislation related to farmed fermented dairy products. Practical part was focused on the determination of significant groups of microorganisms in farm yoghurts.
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Probiotické mikroorganismy a jejich význam
Fojtíková, Lucie
ABSTRACT Bachelor thesis titled Probitic microorganisms and their significance is divided into two parts, the first theoretical part deals with the characteristics of probiotic microorganisms and practical part focuses on the composition of microorganisms in fermented milk products. At the beginning of the theoretical part describes the history of the development of research probiotic microorganisms The composition of the colonization of the gastrointestinal tract and the action of microorganisms on human health. The work focuses on the description of genera probiotic microorganisms, especially on the most used genera Lactobacillus and Bifidobacterium, which are used in the dairy, meat industry and the pharmaceutical industry to produce food and pharmaceutic preparations, which aim to promote the health of people and animals. The practical part deals with the microbial composition of fermented milk products and their evaluation in terms of legislation.
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Sheep milk utilization in food processing
Lattonová, Jana ; Legarová, Veronika (advisor) ; Vladimír, Vladimír (referee)
The bachelor thesis on Possibilities of sheeps milk in the food industry, is a literature review dealing with the possibilities of using sheeps milk, its composition and its differences from the milk of other animals, its processing capabilities in the food industry and its impact on human health.
The bachelor thesis is divided into two parts. First, the general section discusses the domestication history of sheep breeding and diseases in sheep breeding. This part has its important especially because without domestication there would be no posibility of using milk, because only health animal, both physically and mentally, can provide benefit and production, which we expect from it.
The second part deals with the milk and its processing. Its hows the two dairy breeds of sheep and the effect of the breed for milk production. Further, the composition of sheep's milk is disclosed and compared with the composition of the milk of other animals whose milk is used in the food industry. In this thesis, states that the composition of sheeps milk is only with few exceptions no different from cows or goats milk. The diference is primarily in the concentration which at sheeps milk can be doubledin some parameters. Further more, the thesis deals with the processing of milk into cheese, yogurt and other fermented dairy products, their method of processing and the use of lactic cultures. Finally, the work deals with the influences of consumption of milk, cheese and fermented dairy products on human health.
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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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The inclusion of fermented dairy products in the diet of secondary school
VOLMANOVÁ, Miloslava
The theoretical section of the Bachelor Paper deals with the production of milk, kinds of milk and the processes applied to produce milk. Special attention is paid to the Fermented Milk Products (further only FMP), their types and processes of manufacture. The practical section surveys the consumption of milk and FMP, paying also attention to the general awareness of FMP among secondary-school students within the Czech Republic. The last section concentrates on the physiology of digestive tract, its structure, and on the benefits that fermented dairy products may have for human health.
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