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Nové směry v technologii mražených krémů
 Pastorková, Dominika
The bachelor thesis is focused on the production of ice cream. The thesis describes usage of raw materials and their influence on the quality of the final product. Ice creams are divided into several categories, depending on quantity or kind of raw materials, according to valid legislation. Simultaneously, the thesis shortly pursues a history of ice cream and progressive developing technologies, which facilitated its production. There is mentioned modern methods of processing ice cream, including usage of the new ingredients. In conclusion, the thesis describes current trends in serving any kinds of frozen desserts (gelato, frozen yogurt).
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