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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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