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National Repository of Grey Literature 3 records found  Search took 0.00 seconds. 
Optimization of Supply and Storage of Materials for Just-in-Time Production
 Boštík, Petr ; Janků, Marek (referee) ; Šunka, Josef (advisor)
The purpose of this research was to investigate the material flow and logistics related to the ZKL Brno a.s. The thesis undertakes an extensive review of literature related to the ZKL Brno industry and its operations management. More specifically it seeks to critically analyse the company’s supply chain, just in time production as well as stock control. According to the findings presented within the thesis, many results were in line with the literature review and further adding weight to the general operations management theory. Nevertheless a number of issues were encountered and through further analyses the thesis disclosed a number of areas suitable for academically justifiable improvements.
Detailed record
Optimization of Supply and Storage of Materials for Just-in-Time Production
 Boštík, Petr ; Janků, Marek (referee) ; Šunka, Josef (advisor)
The purpose of this research was to investigate the material flow and logistics related to the ZKL Brno a.s. The thesis undertakes an extensive review of literature related to the ZKL Brno industry and its operations management. More specifically it seeks to critically analyse the company’s supply chain, just in time production as well as stock control. According to the findings presented within the thesis, many results were in line with the literature review and further adding weight to the general operations management theory. Nevertheless a number of issues were encountered and through further analyses the thesis disclosed a number of areas suitable for academically justifiable improvements.
Detailed record
A monitoring of cultured microflora growth in yoghurt during the shelf life
 LEHEROVÁ, Hana
The object of the dissertation was the monitoring of the quantity of the yogurt culture microbes Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus in selected yogurts after the end of the mature process and the consideration of the observed values with the requirements of the legislation. The literary search mentions the fermented dairy products and their classification, the characterization of individual types of lactic fermentation microbes and also the pure milk cultures used for the production of soured dairy products are not left out. The experimental part deals with the evaluation of microbiological analysis and the acidity of selected yogurts according to the influence of the producer and the storage life. The observed results showed, that the legislative requirement for the quantity of live microbes has been kept not only during the prescribed best-before period, but also during the complete experiment, it means also on the 56th day of the storage.
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