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Vliv obalů a etiket na nákupní chování spotřebitelů na trhu s jogurty
Doležalová, Markéta
DOLEŽALOVÁ, M. The influence of packaging and label on consumer´ purchasing behaviour on the youghurt market. 2017. 111 s. Master thesis. Brno: Mendel University, Faculty of Business and Economics. Thesis supervisor: Ing. Veronika Antošová, Ph.D. The master thesis deals with consumer behaviour of young people (students aged 20 to 25) on the youghurt market. Emphasis is placed on the impact of packaging and labels in the use of marketing research, especially eyetracking observations and in-depth interviews. The output of the thesis is a draft recommendation for packaging and labeling in this sector.
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Mýty týkající se nutriční kvality mléka a mléčných výrobků
Procházková, Martina
The aim of this bachelor´s thesis is to provide an overview of basic information clarifying the myths regarding the nutritional quality of milk and dairy products, specifically yogurt and processed cheese. The work evaluates the composition of fresh and shelf-stable milk, and supports the fact that fresh milk is healthier than shelf-stable milk is an incorrect assumption. Thesis is focused on the wrong conjecture that milk is inappropiate for human health, but on the contrary milk together with dairy products are source of valuable and beneficial nutrients for human body. In conclusion, the thesis is pointing out and explaining issues of live and active cultures, probiotics in yoghurts, yoghurt additives and the raw materials and ingredients that are needed in production of processed cheese including food additives (AFCAs).
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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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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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Výroba jogurtů tradiční technologií
Pálová, Klára
The bachelor thesis deals with the production of yoghurts by a traditional technology. It describes the technological processes of the production, from the acquisition of basic raw materials, health-conscious milk to the realization of the final product, the yoghurt. The thesis deals with the composition and properties of the milk used in the production of yoghurt and the gathered microorganisms necessary for the production of the yoghurt, especially the yoghurt bacteria Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus, which results in the formation of yoghurt. The history of yoghurt and its legislative definition, the yoghurt types, possible yoghurt deficiencies and myths that disseminate from an ignorance of yoghurt, are also mentioned. Also this bachelor thesis deals with the production of the Greek yoghurt.
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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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Study of yogurt composition in process of its preparation
Fajtl, Zbyněk ; Vítová, Eva (referee) ; Veselá, Mária (advisor)
This thesis deals with the study of yogurt preparation and changes during its storage. The theoretical part contains information about parameters affecting both the preparation and properties of the final product. The experimental part describes methods and procedures used for determination of critical parameters such as lactic acid, lactose, glucose and galactose concentrations (HPLC-RI), amounts of streptococci and lactobacilli. The data was graphically evaluated and commented on. The work also included sensory analysis in which the prepared yogurt was compared with commercially available products. The results of this work can serve both consumers and smaller yogurt producers.
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Sensory properties of yogurt depending on various fruit composition
BOHDALOVÁ, Tereza
Diploma thesis is divided into two parts: theoretical and practical. The literary review is related to classification and chemical composition of yogurts and technological procedures in yogurt production. There is also a chapter on methods and application of sensory analysis in food industry. The aim of thesis was to evaluate three samples of yogurts differing in composition of strawberry mixture using the sensory profile and preference test. Questionnaire survey on consumer habits was a part of the research. The evaluators were students of the Faculty of Agriculture at the University of South Bohemia in České Budějovice and schoolchildren of Elementary School in Velešín.
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Fatty acid composition of bovine milk and milk products
MAŠKOVÁ, Gabriela
The thesis deals with changes in proportion of fatty acids in bovine milk. The aim of this study was to assess the profile of fatty acids in milk and subsequently in yoghurt produced from it. The thesis also evaluates the influence of breeding management, breed as well as region. The results of the thesis confirmed that processing of milk into yoghurt has little to no effect on fatty acids profile and proportion of fatty acids is stable. Processing milk into yoghurt alters nutritional value of the product only minimally and the changes in fatty acids profile are not statistically relevant. Profile of fatty acids in the end product was mostly influenced by breeding management, where nutritionally most valuable milk and therefore yoghurt comes from grazing dairy cows. Breed itself has influence more over content of main elements, such as fat or protein content, in milk rather than over fatty acids profile. Influence of region tightly relates to breeding management where in highlands pasturing is more common and in lowlands it is more common to have dairy cows in stables.
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Reologické vlastnosti bílých jogurtů
Fabianová, Jana
Diploma thesis in its theoretical part solves the problems of the milk assortment of dairy products, especially yogurt. It splits yogurt to the different types describing their production and chemical and physical properties. It is followed by a chapter devoted to the physical characteristics of foods, as well as their rheological properties, specifically viscosity. The practical part deals with the rheological properties of specific samples of commercially available yogurt. For these seven samples was determined by the density and the viscosity and shear stress versus shear rate. To assemble the flow and viscosity curves were used Ostwald-de Waeleho model, thanks to him, it was subsequently decided what kind of fluid as, Newton viscosity law, in the case of yogurt is. For the samples was determined as well as the time and temperature dependence of viscosity. Selected samples were analyzed fat content, which can be compared with data on the packaging of the sample.
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