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The characterisation of selected type of „bio“ dairy product
Hanychová, Silvie ; Trachtová, Štěpánka (referee) ; Vítová, Eva (advisor)
This bachelor thesis deals with the sensory evaluation of kefir. Specifically the differences in the sensory properties of kefir produced using the same method from various types of milk were observed. The theoretical part was focused on kefir, its characteristics, composition and production using kefir grains. The experimental part deals with the comparison of four kefir samples based on sensory evaluation. The evaluation was made by the students from Faculty of Chemistry BUT, the untrained assessors. Therefore the evaluation results may be closely reflecting the opinions of common consumers. The samples of kefir were subjected to sensory evaluation by the ranking test and the pleasantness of chosen properties (appearance, colour, texture, odour and taste) was evaluated using a seven-point scale, as well as the overal acceptability of samples. The results were statistically processed and graphically evaluated.
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The characterisation of selected type of „bio“ dairy product
Hanychová, Silvie ; Trachtová, Štěpánka (referee) ; Vítová, Eva (advisor)
This bachelor thesis deals with the sensory evaluation of kefir. Specifically the differences in the sensory properties of kefir produced using the same method from various types of milk were observed. The theoretical part was focused on kefir, its characteristics, composition and production using kefir grains. The experimental part deals with the comparison of four kefir samples based on sensory evaluation. The evaluation was made by the students from Faculty of Chemistry BUT, the untrained assessors. Therefore the evaluation results may be closely reflecting the opinions of common consumers. The samples of kefir were subjected to sensory evaluation by the ranking test and the pleasantness of chosen properties (appearance, colour, texture, odour and taste) was evaluated using a seven-point scale, as well as the overal acceptability of samples. The results were statistically processed and graphically evaluated.
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