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Cheese curd parameters influence to selected economic factors of production of cheese with white fungus
Pavlíčková, Žaneta ; Zemanová, Jana (referee) ; Babák, Libor (advisor)
The theme of this diploma thesis is the monitoring of influences on economic aspect of the production of the blue cheese "Hermelín" in the company Pribina. The objective was to specify the dependencies of the deviations of the features of productive cow's milk and of cheese curd made from it and their economics impacts. For this purpose, the analyses of curd grain, whey and cheeses just formed were executed. The samples were taken and analyzed during the manufacturing of cheeses in the factory. Another goal was to try to design a quick operational method for measuring the firmness of curd grain, which is a factor theoretically dependent on renneting qualities of milk and indicating losses of valuable components from cheese curd to whey. The firmness of grain along with these losses may cause negative deviations from required standard of final products, especially at parametres needed for entry of cheeses on sale, such as total solids, weight or content of fat. Concerning productive pasteurize milk, the most attention was focused on the milk coagulation time and its influence on successive phases of manufacturing and on final product. Milk coagulation time is an essential technological quality of milk and it is participant on quantitative and qualitative production of cheese factory. It has been proved that milk coagulation time is notably affected by its titrating acidity, statistic analyse found this influence as very statistically significant (P
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Vliv vybraných prvků chovného prostředí dojnic na technologické vlastnosti jejich mléka =: Influence of selected breeding dairy elements on the technological properties of their milk /
Henzl, Vratislav
The subject of this dissertation was the analysis of the influence of selected breeding dairy elements on the technological properties of their milk. The monitoring took place from October 2012 to October 2013 (53 weeks) for a total of six milk suppliers within the Vysočina Region. During the experiment, a total of 318 milk analyzes were analyzed in the Agricultural and Analytical Laboratory in Pribina Pribyslav and 172 sample analyzes in the CL (Central Laboratory) Buštěhrad. The breeding environment has been monitored continuously, in particular in stables and temperature and relative humidity outside the stables. The observed parameters of the breeding environment were the temperature in the stable, the outside temperature for comparison and the relative humidity. Milk suppliers were selected based on the breed dairy breed, dairy cradle and milking method. It has been shown that the milking method of dairy cows (milking parlors, cans and piping) had a statistically proven effect on milk constituents. The fat content was statistically significantly lower in case of milking in milking parlors than milking in pipes and hoses. The content of proteins and dry matter had the opposite trend, ie higher milking milking and lower milking content in cans and pipes. This fact was confirmed in the further analysis of the data, according to the conditions of the housing, when the same situation was repeated. The influence of the accommodation method on the temperature conditions in the stable was demonstrated, and the temperature at the stables was clearly higher, which ultimately had a significant impact on the cheese's curdiness and quality, as described above. The influence of the milking method on the microbial load of milk has been demonstrated. The lowest values were recorded during milking in the milking parlor, either CPM (total number of micro-organisms), number of coliform bacteria or SB (number of somatic cells)
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Clotting of cow and goat milk
PECOVÁ, Lenka
The thesis deals with two technological properties determining the quality of milk, clotting and fermentation ability by titrable acidity, which are influenced by a large number of factors. The aim of the work was to assess the influence of milk composition, breed, order and stages of lactation on clotting and souring ability of cow and goat milk based on obtained analysis. Detailed analysis focused primarily on cow milk.
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Vztah mezi obsahem vápníku, složením a technologickými vlastnostmi mléka krav v průběhu roku
Životská, Hana
This bachelor thesis is focused mainly on summary of calcium content, composition and technological properties of cow milk during a year. Into the literary review were given the information about the cow's milk and its structure and of its characteristics, which were observed in this work. Samples for laboratory analysis were obtained from cows of Holstein breed, namely from University Farm in Žabčice. These samples were collected during the whole year (from October 29th 2014 to July 28th 2015). Measured values of selected parameters were evaluated and processed into tables and graphs. Statistically verified results indicates that the content of the monitored components of milk and its technological characteristics besides other factors also the season (in the summer calcium content achieved values on averaged 1,18 g/l and 1,28 g/l in the winter). Moreover, it was demonstrated a positive correlation dependence, between protein and calcium (r = 0,36), protein and density (r = 0,88) or between lactose and density (r = 0,95) for instance.
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Cheese curd parameters influence to selected economic factors of production of cheese with white fungus
Pavlíčková, Žaneta ; Zemanová, Jana (referee) ; Babák, Libor (advisor)
The theme of this diploma thesis is the monitoring of influences on economic aspect of the production of the blue cheese "Hermelín" in the company Pribina. The objective was to specify the dependencies of the deviations of the features of productive cow's milk and of cheese curd made from it and their economics impacts. For this purpose, the analyses of curd grain, whey and cheeses just formed were executed. The samples were taken and analyzed during the manufacturing of cheeses in the factory. Another goal was to try to design a quick operational method for measuring the firmness of curd grain, which is a factor theoretically dependent on renneting qualities of milk and indicating losses of valuable components from cheese curd to whey. The firmness of grain along with these losses may cause negative deviations from required standard of final products, especially at parametres needed for entry of cheeses on sale, such as total solids, weight or content of fat. Concerning productive pasteurize milk, the most attention was focused on the milk coagulation time and its influence on successive phases of manufacturing and on final product. Milk coagulation time is an essential technological quality of milk and it is participant on quantitative and qualitative production of cheese factory. It has been proved that milk coagulation time is notably affected by its titrating acidity, statistic analyse found this influence as very statistically significant (P
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