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Cheese curd parameters influence to selected economic factors of production of cheese with white fungus
Pavlíčková, Žaneta ; Zemanová, Jana (referee) ; Babák, Libor (advisor)
The theme of this diploma thesis is the monitoring of influences on economic aspect of the production of the blue cheese "Hermelín" in the company Pribina. The objective was to specify the dependencies of the deviations of the features of productive cow's milk and of cheese curd made from it and their economics impacts. For this purpose, the analyses of curd grain, whey and cheeses just formed were executed. The samples were taken and analyzed during the manufacturing of cheeses in the factory. Another goal was to try to design a quick operational method for measuring the firmness of curd grain, which is a factor theoretically dependent on renneting qualities of milk and indicating losses of valuable components from cheese curd to whey. The firmness of grain along with these losses may cause negative deviations from required standard of final products, especially at parametres needed for entry of cheeses on sale, such as total solids, weight or content of fat. Concerning productive pasteurize milk, the most attention was focused on the milk coagulation time and its influence on successive phases of manufacturing and on final product. Milk coagulation time is an essential technological quality of milk and it is participant on quantitative and qualitative production of cheese factory. It has been proved that milk coagulation time is notably affected by its titrating acidity, statistic analyse found this influence as very statistically significant (P
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Tisknutelné matrice na bázi složek mléka
Němec, Jan
The aim of the thesis is to introduce to the topic of 3D printing, milk components and their mutual connection. It explains individual technologies from the most common to the less well-known. Furthermore, the thesis deals with a review of current studies on this topic and their conclusions, progresses and complications. It focuses on individual components of milk, such as casein, micellar casein concentrate, milk protein concentrate, whey proteins and lactose, which have potential in 3D food printing. The thesis aims to provide a review of the information needed to understand 3D printing as it is used in other industries, as well as to understand the complexity of food 3D printing with a focus on milk. The main contribution of the work consists in providing comprehensible information and in the summarization of the indicated paths where 3D printing of milk has gone. Alternatively, it also reveals gaps that can be addressed and thus move development forward.
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Identification of milk and collagenous binders used in colour layers in art works
Kofroňová, Pavla ; Hrdličková Kučková, Štěpánka (advisor) ; Čapek Adamec, Martin (referee)
The task of this diploma thesis was to investigate the influence of inorganic pigments on the identification of casein oil and animal glue tempera by mass spectrometry MALDI- -TOF MS (Matrix-Assisted Laser Desorption/Ionisation - Time of Flight Mass Spectrometry). First, it was necessary to prepare a set of model colour layers containing casein and animal glue tempera together with ten inorganic pigments. Consequently, the method of peptide mass fingerprinting was used to obtain mass spectra of the samples. Finally, it was possible to compare and determine the characteristic peptide fragments for both proteinaceous binders and find pigments that most affected the identification of casein and rabbit glue temperas. The obtained values of m/z casein oil tempera and animal glue tempera were used to improve and complete reference database of protein binders that is used to identify protein binders in works of art at the Institute of Chemical Technology in Prague.
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Zásady používání syřidel při sýření mléka
Lysek, Adam
This Bachelor thesis is concerned with the rennet issue. The aim is to study available scientif-ic literature about rennet's and their usage during the fresh cheese production. The rennet is a complex of enzymes produced in the stomachs of ruminant mammals. Chymosin, it is the component that curdles the casein in milk. The thesis describes the characteristic of rennet, placing them into the basic groups and their effect on milk coagulation. Then the rules of us-ing are described and factors which affect their efficiency. The key factors is structure, quality of milk in terms of salt and fat foreign substances, curdling time, strength and quality of used rennet. The thesis also includes rennet dose calculation and curdling procedure.
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Vlivy působící na aktivitu syřidel při sýření mléka
Lysek, Adam
This thesis examines the issue of rennets. In this work the basic structure of milk is described, then characteristics and rennets division and it´s principle during milk coagulation. Furthermore I have tried to describe factors, which influence thein efficiency and principles during using rennets. This work also includes working proces of milk curdling and dose calculation. In practical part the aktivity of rennet was observed during different storage conditions, influence on yield and quality of curd after 2 minutes dripping. The strength of rennet was fixed, the dose of the rennet needed to curd 1000 l of milk. For the setting was used recombinant milk powder according to IDF requirements. The samples of rennets were tried on the semi-skimmed milk and the whole milk. The four months storage in the fridge has dropped the activity of rennet down 19 % and during laboratory temperature down 27 %. To cut down the activity of rennets has increased the dose of rennet needed for curdling 1000 l of milk and the price of rennet. The most stability was rennet Laktosin, the most degradation rennet Laktochym.
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Způsoby tepelného ošetření mléka a jeho dopady na nutriční jakost
Leischnerová, Zuzana
The topic of this bachelor thesis is "Ways of heat treatment of milk and its impacts on nutritional value". The theoretical part describes the composition of milk, its individual components and nutritional value. Other chapters focus on heat treatment, legislation concerning milk and differentiation of milk types based on intensity of treatment, individual treatments and their impact on the content and quality of individual components. At last there are described changes that occur in milk upon heating and reactions that may arise when exposed to high temperature. The nutritional value is generally lower than in raw milk, the changes are the most significant in sterilized milk, while the least change occur in the pasteurized milk. The practical part monitors the representation of individual types of milk on the market with respect to heat treatment and manufacturers. The questionnaire provides information from producers. The questionnaire shows that some manufacturers are already using ESL treatment in practice, but the term ESL is still not implemented in legislation.
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Využití polymorfismu beta kaseinu ve vztahu k lidskému zdraví při konzumaci kravského mléka
Jiránková, Anna
Abstract Cow's milk is an important source of protein for the human. Among the proteins, the casein and its variants α-S1, α-S2, β, and κ are represented by significant quantities. Caseins are characterized by genetic polymorphism, where the individual amino acids encoding the protein are replaced or deleted. Polymorphisms can be detected by sever-al molecular biological methods. Within the β-casein, the most frequent polymor-phisms are A1 and A2. Various β-casein variants may affect differently the human health through the bioactive peptides that they release during digestion. These peptides are called β-casomorphins in the case of β-casein. Consumption of beta-casein A1 is, according to many studies, risky because of its possible association with ischemic heart disease, diabetes mellitus and sudden infant death syndrome. Cleavage of this protein releases β-casomorphine-7, which is likely to play a role in the etiology of these dis-eases. However, further studies need to be carried out to verify or disprove this theory.
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Syřidla
Heinz, Petr
This work deals with rennet. The aim was to study all the available literature on the topic of rennet. History, composition of rennet, their distribution and production are described in this thesis. There are specified methods for evaluation of milk-clotting herein too. Cow's milk-clotting time was determined and quality of the resulting curd was evaluated. After that the yield of the resulting curd after one minute of dripping was evaluated. The milk used to determine of these parameters contained on average 3,67 % of fat, dry matter of these milk was 12,65 %, lactose 5,15 %, protein 3,15 %, pH 6,64, titratable acidity 6,93, calcium 1,05 g/l and the result of N-test was 1.
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Identification of milk and collagenous binders used in colour layers in art works
Kofroňová, Pavla ; Hrdličková Kučková, Štěpánka (advisor) ; Čapek Adamec, Martin (referee)
The task of this diploma thesis was to investigate the influence of inorganic pigments on the identification of casein oil and animal glue tempera by mass spectrometry MALDI- -TOF MS (Matrix-Assisted Laser Desorption/Ionisation - Time of Flight Mass Spectrometry). First, it was necessary to prepare a set of model colour layers containing casein and animal glue tempera together with ten inorganic pigments. Consequently, the method of peptide mass fingerprinting was used to obtain mass spectra of the samples. Finally, it was possible to compare and determine the characteristic peptide fragments for both proteinaceous binders and find pigments that most affected the identification of casein and rabbit glue temperas. The obtained values of m/z casein oil tempera and animal glue tempera were used to improve and complete reference database of protein binders that is used to identify protein binders in works of art at the Institute of Chemical Technology in Prague.
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