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National Repository of Grey Literature 1 records found  Search took 0.02 seconds. 
Processed cheeses and spreads and their sensory evaluation
 BÍLKOVÁ, Kateřina
The bachelor thesis deals with the history of processed cheese and their classifications. Fat in dry matter is very important for the processed cheese and also its raw materials (natural cheese, melting salt, milk proteins, dyes, etc.). Cheese can be classified according to the method of production, composition, consistency and packaging. The thesis describes the consumption of processed cheese in certain years in these units and methods of sensory evaluation, involving sensory perception.
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