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Způsoby tepelného ošetření mléka a jeho dopady na nutriční jakost
Leischnerová, Zuzana
The topic of this bachelor thesis is "Ways of heat treatment of milk and its impacts on nutritional value". The theoretical part describes the composition of milk, its individual components and nutritional value. Other chapters focus on heat treatment, legislation concerning milk and differentiation of milk types based on intensity of treatment, individual treatments and their impact on the content and quality of individual components. At last there are described changes that occur in milk upon heating and reactions that may arise when exposed to high temperature. The nutritional value is generally lower than in raw milk, the changes are the most significant in sterilized milk, while the least change occur in the pasteurized milk. The practical part monitors the representation of individual types of milk on the market with respect to heat treatment and manufacturers. The questionnaire provides information from producers. The questionnaire shows that some manufacturers are already using ESL treatment in practice, but the term ESL is still not implemented in legislation.
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Syrovátka ve výživě člověka
Dangová, Taťána
This bachelor thesis is focused on the current use and importance of whey and whey products in human nutrition. Whey, previously considered to be a worthless waste serving predominantly for animal feed, is currently valued for its excellent nutritional properties, especially for its rich protein composition, many of which have demonstrable positive effect on the human organism. The treatment and processing of whey give rise to a wide range of sensory-quality products, which are used not only in the food industry. The thesis describes earlier problems of whey processing, general information concerning its chemical composition, technological operations focusing on the use of membranes processes and the nutritional and physiological significance of individual whey components, which is primarily concentrated on bioactive peptides resulting from hydrolysis of protein.
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Occurrence of important bioactive compounds in cow´s milk
KALA, Robert
Milk as mammary gland secretions of mammals is an important food essential for proper development of the organism and development of the digestive tract. After birth, this is the first component of food, that people can or other newborn mammals receive as well. It is a rich source of nutrients and biologically active substances. Bachelor work is focused on the occurrence and importance of milk bioactive substances and is divided into five chapters - into proteins, lipids, carbohydrates, vitamins and minerals. In each chapter there is always described the group of substances and is listed the group characteristic as well - physical and chemical changes, effects on health or changes due to technological processing for example in production of fermented dairy products. In each major group there are brought near significant groups of substances in sub-sections. There is also described the nutritional role of individual milk substances.
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