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National Repository of Grey Literature 3 records found  Search took 0.00 seconds. 
The effect of selected demographic factors on sensory evaluation and acceptability of commercial milks
 TOMÁŠKOVÁ, Denisa
The diploma thesis was focused on a sensory evaluation of selected types of milk (pasteurized and UHT; both as 3.5% and 1.5% of fat content) and their acceptability depending on demographic factors. The next aim was to evaluate a questionnaire survey concerning this commodity. For sensory evaluation, the method of a paired preference test for a pasteurized milk and UHT milk of the same fat content was used. Furthermore, a ranking method for all samples was used. All the participants of the survey were university students. A total of 61 evaluators (average age 24.4 ? 6.7) participated in the sensory analysis and 106 respondents (35 ? 16.9) in the questionnaire survey. Research of the sensory evaluation revealed that evaluators preferred UHT milk and that they liked milks higher in fat more. Questionnaire survey showed that the taste of milk was the most important criterion for decision, followed by quality and the content of fat. Advertisement played the smallest part in a milk selection.
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Detection of microorganisms in pasteurized milk by mass spectrometry
 SZABOVÁ, Martina
The aim of the study was to evaluate the total viable count and detects each microorganism by the use of mass spectroscopy. In the period of June to December 2017 35 samples of pasteurized milk from two vending machines (Hodkovice, Suchdol) were tested. For comparison samples were divided to warmer season (June-Septemeber) and colder season (October-December) sampling. The total amount of microorganism was determined in each sample of milk and total viable count was estimated by the use of mass spectroscopy MALDI-TOF. The total viable count in the tested pasteurized milk were from 3,27 log KTJ/ml up to 7,35 log KTJ/ml. The mass spectroscopy detected 210 microorganisms belonging to 20 families of gram-positive and gram-negative bacteria and one species of eukaryot organism. The most often identified species belong the Enterobacteriaceae family.
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Sensory evaluation of commercial milks depending on technology processing
 KRŮČKOVÁ, Lucie
The sensory evaluation of heat treated consumer milk at different temperatures by preference tests was main topic of this thesis. The survey based on questionare is part of this thesis.
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