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Mýty týkající se nutriční kvality mléka a mléčných výrobků
Procházková, Martina
The aim of this bachelor´s thesis is to provide an overview of basic information clarifying the myths regarding the nutritional quality of milk and dairy products, specifically yogurt and processed cheese. The work evaluates the composition of fresh and shelf-stable milk, and supports the fact that fresh milk is healthier than shelf-stable milk is an incorrect assumption. Thesis is focused on the wrong conjecture that milk is inappropiate for human health, but on the contrary milk together with dairy products are source of valuable and beneficial nutrients for human body. In conclusion, the thesis is pointing out and explaining issues of live and active cultures, probiotics in yoghurts, yoghurt additives and the raw materials and ingredients that are needed in production of processed cheese including food additives (AFCAs).
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Consumer behaviour on the market with processed cheese
STRNÁDKOVÁ, Martina
The main object of my thesis was to analyse shopping and consumer behaviour on the market with processed cheese. On the basis of this analysis I worked out on the recommendations for producer of processed cheese. First I studied expert literature and secondary sources. It the second part of my thesis I have done a consumer research. I received 305 completed questionnaires. I processed results into coding format to create the graphs. I made a recommendations for producer of processed cheese.
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Technologie výroby tavených sýrů a aspekty na výživu
Neubauerová, Markéta
Processed cheese are known and produced only the last 100 years. Consumption of processed cheese in the word is growing. It leads to an increase of range of processed cheese. Czech republic ranks among the word leader of them consumption. This work is focused on the manufacture of processed cheese and them nutritional aspects. The first part of my study deals with the history and technonoly of natural and processed cheese. The most important step of the production is selection of raw materials and emulsifying salts. Second part deals with nutritional components in cheese and them properties. The processed cheese contains important nutrients for human body, such as proteins, kalcium and vitamin D. Intake of certain components in large quantities is evaluated negatively, the consumption of them may lead to some diseases. Processed cheese is a valuable part of our menu.
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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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