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Characterization of lipids in fresh cheeses
Vaňková, Veronika ; Křikala, Jakub (referee) ; Vítová, Eva (advisor)
This bachelor thesis deals with the determination of fatty acids in samples of fresh cheeses with or without the addition of plant extracts (rhyme, echinacea), produced in laboratory conditions at FCH BUT. The theoretical part of the thesis focuses on the general characterization of lipids and fatty acids. The next part discusses the characterization, division, and methods of cheese production, focusing mainly on fresh cheeses. The end of the work is devoted to gas chromatography as a method for the determination of fatty acids in cheese samples. The experimental part aimed to determine the content of fatty acids in the samples of fresh cheese. For the extraction of lipids from cheese samples, the choice of the method was according to ČSN EN ISO 1735. Acid esterification with boron trifluoride as a catalyst was used for the preparation of fatty acid methyl esters. The determination of fatty acid methyl esters was performed by gas chromatography with a flame ionization detector (FID). A total of 14 fatty acids were identified in all samples in a bound and free form. Myristric, palmitic, stearic and oleic acids predominated in all samples, which is in agreement with the knowledge of the composition of milk fat. The obtained results show, that even due to slight differences in the content of individual fatty acids, the addition of extracts does not affect the composition of fatty acids in fresh cheeses.
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Characterization of lipids in fresh cheeses
Vaňková, Veronika ; Křikala, Jakub (referee) ; Vítová, Eva (advisor)
This bachelor thesis deals with the determination of fatty acids in samples of fresh cheeses with or without the addition of plant extracts (rhyme, echinacea), produced in laboratory conditions at FCH BUT. The theoretical part of the thesis focuses on the general characterization of lipids and fatty acids. The next part discusses the characterization, division, and methods of cheese production, focusing mainly on fresh cheeses. The end of the work is devoted to gas chromatography as a method for the determination of fatty acids in cheese samples. The experimental part aimed to determine the content of fatty acids in the samples of fresh cheese. For the extraction of lipids from cheese samples, the choice of the method was according to ČSN EN ISO 1735. Acid esterification with boron trifluoride as a catalyst was used for the preparation of fatty acid methyl esters. The determination of fatty acid methyl esters was performed by gas chromatography with a flame ionization detector (FID). A total of 14 fatty acids were identified in all samples in a bound and free form. Myristric, palmitic, stearic and oleic acids predominated in all samples, which is in agreement with the knowledge of the composition of milk fat. The obtained results show, that even due to slight differences in the content of individual fatty acids, the addition of extracts does not affect the composition of fatty acids in fresh cheeses.
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Asssessment of marketing communication of brand
VAŇKOVÁ, Veronika
The aim of this work is to compare marketing communication of two chosen food quality brands and to analyse their influence on a selected target group. On behalf of this comparison there would be suggestions for changes influencing perception of these two brands amongst target group. The first hypothesis, which says the brand Regionální potravina is in the Southern Bohemia from chosen events to prompt sales more famous than the brand Chutná hezky. Jihočesky, was confirmed. The research also reported that responders from all these events know more the brand Regionální potravina than the brand Chutná hezky. Jihočešky, only at exhibitions and trade fairs is the brand Chutná hezky. Jihočesky known the same. The hypothesis no. 2, which says the brand Chutná hezky. Jihočesky is more famous from local media than the brand Regionální potravina, was disproved. The brand Chutná hezky. Jihočesky is better known amongst responders only from local radio and external advertisement. Through other forms of media communication such as local news, television, internet presentation and social sites got more famous the brand Regionální potravina. The third hypothesis like the second one was proved false. The awareness about the brands Regionální potravin and Chutnáhezky. Jihočesky is not equal from famer's shops and healthy food shops. The brand Regionální potravina is from these shops twice as famous amongst consumers as the brand Chutná hezky. Jihočesky. For each hypothesis were made suggestions to improve the evaluation of marketing communication for chosen food quality brands. To finish it we can say both brands are in responder's eyes known amongst consumers thanks to the marketing communication and compared with other quality brands they hold a solid position. At last it must be underlined that producers by themselves can improve the recognition of these brands mainly by labelling their appraised products and by personal presence on the sales prompting events. When a consumer meets face to face with the producer and not only with a third party that has no linkage to given products, he builds a personal relationship towards these products and this can influence the consumer's decision making process when buying.
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Analýza vývoje krajiny vybraných obcí na Znojemsku
Vaňková, Veronika
My bachelor's thesis "The analysis of land registry of chosen areas in the Znojmo region" focuses on area of western part of Znojmia, particularly two neighbouring villages Onšov and Lesná. In my thesis I analyze national conditions, geogoligal issues, historical development and the current state and use of the countryside. My work offers possible suggetsions and improvement in using these lands. I suggets ways how to deal with water soaked areas due to old and non-functional drainage. I return to historic plans as the lands were used before. My work also includes building of information boards to remind the historical developent and offer suggestions of possilbe anti-erosion measures in those chosen areas. Protected belt of national park "Podyjí" penetrates into parts of both land registry. In those belts and anthropogenic activity begins to receed and turns into protected care within national parks.
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Brand perception
VAŇKOVÁ, Veronika
The aim of this bachelor work was to analyze the perception of selected brands from the customer's perspective and from the perspective of brand founder called Regional Agrarian Chamber of the South Bohemian Region. To determine the attitudes of opinion on brand perception by the customer, I developed a questionnaire survey using semantic differential. First hypothesis, which argues that the selection of food plays an important role in regional mark at least half of the respondents, was refuted. Customers perceived the regionality as the most important criterion. The research showed that for respondents is very important high quality, but also the lower price and best evaluation are very important criterions for customers. Hypothesis number 2, which says that the brand owner CHJ has a more positive picture of the perceptions of customers than it is in reality, was confirmed. Founder CHJ brand has a positive idea of the perception of the brand, but the differences between this perception are not noticeable because of their own research, brand perception among its customers. When proposing to amend the emphasis was on increasing brand awareness. For this purpose, it was suggested to isme magazine in every three months. Consumers were presented by the newly awards manufacturers with their products. Distribution and financing was mainly doing by the Regional Chamber of Agriculture of the South Bohemia. In conclusion, the CHJ brand is not completely unknown in the eyes of the customer. It creates a certain image that customers perceive and which over time will become stronger and stronger. The fact that it really was so, they can make suggestions and recommendations given in this work.
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