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The addition of carbon dioxide to milk for cheese production
Králová, Petra ; Hrstka, Miroslav (referee) ; Kvasnička, Miloš (advisor)
This work deals with the addition of carbon dioxide to milk for cheese production. The first aim was to elaborate a literary search focused on chemical composition of milk and its changes after addition of carbon dioxide and to describe production processes, with or without addition of carbon dioxide. The opening part was in particular focused on production of cheese with carbon dioxide and what all this gas causes during production. Carbon dioxide significantly decreases pH, thereby preventing from multiplication of undesirable microorganisms, it is also very important for shortening of production time, because it shortens the coagulation time. The main aim of experimental part was to determine the optimum addition of carbon dioxide to milk for production of Balkan cheese and using several analytical methods to compare cheese produced with and without addition of carbon dioxide. The sensory methods suitable for following of sensory differences of produced cheeses were also chosen and applied. By request of Dairy in Polná Ltd., the operation economy was calculated, which revealed that production with carbon dioxide is very useful and can reduce production costs of Balkan cheese, which would certainly be positive. The advantages and disadvantages of cheese production with carbon dioxide for consumers as well as for producer are evaluated as conclusion of this work.
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The addition of carbon dioxide to milk for cheese production
Králová, Petra ; Hrstka, Miroslav (referee) ; Kvasnička, Miloš (advisor)
This work deals with the addition of carbon dioxide to milk for cheese production. The first aim was to elaborate a literary search focused on chemical composition of milk and its changes after addition of carbon dioxide and to describe production processes, with or without addition of carbon dioxide. The opening part was in particular focused on production of cheese with carbon dioxide and what all this gas causes during production. Carbon dioxide significantly decreases pH, thereby preventing from multiplication of undesirable microorganisms, it is also very important for shortening of production time, because it shortens the coagulation time. The main aim of experimental part was to determine the optimum addition of carbon dioxide to milk for production of Balkan cheese and using several analytical methods to compare cheese produced with and without addition of carbon dioxide. The sensory methods suitable for following of sensory differences of produced cheeses were also chosen and applied. By request of Dairy in Polná Ltd., the operation economy was calculated, which revealed that production with carbon dioxide is very useful and can reduce production costs of Balkan cheese, which would certainly be positive. The advantages and disadvantages of cheese production with carbon dioxide for consumers as well as for producer are evaluated as conclusion of this work.
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Formation of milk coprecipitates by the help of lactic acid addition
Králová, Petra ; Vitoulová, Eva (referee) ; Kvasnička, Miloš (advisor)
This work deals with the production of milk coprecipitates using lactic acid addition. The aim was to elaborate a literature search focused on an overview of methods used for milk coagulation and their application in dairy industry. The opening part brings a classification of concentrates of all milk proteins, which are more and more exploited in practice. The main reason is better use of raw material and also smaller waste of whey. Concentrates of all milk proteins are generally called coprecipitates. The next part was in particular focused on acid chemical and microbiological milk coagulation, rennet milk coagulation was also described for comparison. Acid coagulation takes place without the presence of microbial fermentation, there is no risk of secondary fermentation in final product. On the other hand microbiological coagulation gives stronger taste and aroma to product. Moreover, lactic acid bacteria used can have very positive influence on human health. The advantages and disadvantages of both coagulation methods and their impact on consumer health are evaluated as conclusion of this work.
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Robust solver of a system of nonlinear equations
Růžek, Bohuslav ; Kolář, Petr ; Kvasnička, M.
ANNIT (Artificial Neural Network Inversion Tool) is solver of a set of non- linear equations. It is implemented in MATLAB and Scilab. ANNIT is based on numerical approximation of mapping the right hand sides residuals of the original set of equations to searched parameters. A population of individuals is used for building such approximation. The shape, location and size of this population is adaptively changed during the inversion depending on the convergence of the solved problem. ANNIT has been thoroughly tested by using a set of standard problems and also by using selected geophysical problems (localization of the earthquake hypocenter, magnetotelluric inversion, inversion of group velocities of surface waves etc.).
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Modeling projects work
Sekerka, Radko ; Burian, Jan (advisor) ; Kvasnička, Michal (referee)
In this thesis we present model of the human work process on projects using multi-agent model. Within the project management plan is carried out comparisons with the fact not only in the context of subsequent checks, but also in the course of the project. One of the most item is cost of human resources. To increase efficiency and control over the actual cost to introducing a range of organizations link the accounting system to a system of reporting work. Such a system registry of the work is not only complex, but also demanding in terms of managing the time gap between the creation of estimates and their own work. In general, there may be several variants of complications such as delay work on the project because of inaccurate estimates of job performance and therefore insufficient funds in the accounts sections and stages of the project. The aim of this work is to find the characteristics of such projects for which this system work. In the first part we are addressed basic theoretical assumptions for modeling work in the field of project management and multi-agent modeling. Next part relates to the creation of multi-agent model, including detailed characteristics and verification. At the end of this research are described a several experiments with the model and analysis results.
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