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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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Změny mikrobiologických a senzorických parametrů v průběhu výroby a skladování kefíru
Horňák, Tomáš
Kefir is a fermented dairy product made from milk fermentation by lactic acid bacteria and yeasts. The main result of milk fermentation is conversion of lactose by bacteria into lactic acid and changes in milk texture, yeast complete the product properties mainly by production of carbon dioxide and ethanol. At the same time, depending on the different bacterial and yeast expressions in the culture used and the various technological conditions of the fermentation process, other substances with sensory or nutritional significance are also produced. This diploma thesis focuses mainly on microorganisms, which are important for kefir production. It also deals with the basic characteristics of kefir, technology of production, sensory properties and microorganisms causing its spoilage. Practical part deals with changes of microflora and with sensory properties of kefir and kefir ice cream during maturation.
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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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