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Mléčný tuk a jeho využití v potravinářských technologiích
 Nejedlíková, Martina
This bachelor thesis deals with milk fat and its use in dairy technology. The composition of milk is summarized and the knowledge regarding milk fat, its structure and properties is presented in details. Part of the thesis is devoted to methods of treatment and fractionation of milk fat. The findings regarding the studies of the antibacterial activity of lactose monolaurate ester (LML) and lactose monodecanoate (LMD) in milk at different temperatures and fat contents are summarized. Furthermore, the research trend of using milk fat in 3D food printing is presented, which offers new opportunities in the field of food design and customization. Overall, milk fat has significant applications in dairy technology and research trends in its use provide exciting opportunities for the development of the food industry.
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