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Vliv protektivních mikrobiálních kultur na senzorickou kvalitu sýrů
Urbanová, Iveta
The thesis is aimed at lactic acid bacteria with protective effects. In the theoretical part of the thesis, the selected species of protective cultures are characterised. Next, the thesis deals with the antimicrobial and antifungal activity of protective cultures. It also provides information about specific metabolites which are produced by these cultures. Emphasis is put on the effect of protective cultures on the sensory properties of cheeses. The thesis also includes a chapter on the production of semi-hard cheeses. In the practical part of the thesis, the effect of protective cultures on the sensory quality of semi-hard cheeses is observed. The sensory analysis is performed on cheeses with protective cultures and without these cultures. Differences are observed in appearance, colour, odour, texture and taste. The sensory quality of the cheeses was monitored four months. According to the results, there were no negative effects on the sensory properties of the cheeses at the end of the monitored period.
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Výroba, sortiment a kvalita fermentovaných mléčných výrobků
Nováková, Romana
Fermented dairy products are among the traditional dairy products. Among consumers of these products are very popular, thanks to the diverse composition and for its dietary and therapeutic effect. For production, the use so called. starters, which culture is composed of one or more species or strains of lactic acid bacteria. The basic principle is the production of lactic fermentation, which adds durability, causing changes in sensory properties and increases the nutritional value of products. This work is focused on less traditional products, mainly on the Nordic fermented milk. Generally, these products are characterized by their characteristic flavor and very viscous and sticky texture. In the context of this thesis was created questionnaire and compared the sensory quality of the three selected products.
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Využití NIR spektroskopie při kontrole jakosti šlehaného podmáslí
Fukačová, Ludmila
This Diploma Thesis deals with the production of butter and buttermilk. In the introduction it informs us about the technology of butter production, there are also the history, the composition and the using butter and its assortment explained. During the production of butter other product -- buttermilk is formed as its secondary product. The Thesis also describes the technology of buttermilk production and its composition. It also focuses on the positive influence of acid buttermilk in case of its regular consumption. The positive influence is mainly caused by the content of benefited lactic acid bacteria. The final part of literature summary comes nearer to the importance and the use of spectroscopy which is measured in the infrared radiation area. It also clarifies the importance close infrared spectroscopy and also concerns with some problems of chemometrics. The problems explain the using of the statistic method in the evaluation of results of the measurement in this work. In the practical part of the Thesis forty samples of fermented buttermilk taken from supermarket chains were compared and evaluated. We were analyzing their pH, titratable acidity, dry matter, fat and protein. After finishing measuring these samples via spectrometer Nicolet FT NIR (spectra in the range from 4000 to 10 000 cm-1) the results were assessed via TQ Analyst software and by using paired T-test to the middle value.
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Vliv účinných látek z rostlin na bakterie mléčného kysání
Kousalová, Jitka
This dissertation deals with the influence of active substances from plants on lactic acid bacteria. It describes milk in terms of nutrition, sour milk products which can be made by means of using lactic acid bacteria, division and overview of lactic acid bacteria, substances contained in plants and the effects of four selected plants. The aim of this work was to determine the possibility of antimicrobial effects of caraway, cinnamon, sage and thyme on bacteria. The efficiency was performed on genus of Lactobacillus. The determination of change in inhibition was performed by disk diffusion method and determination of turbidity.
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Fermentation capability of bulk milk under usual conditions
BOUŠKOVÁ, Lucie
The evaluation of changes during fermentation of heat-modified milk in connection with different fermentation temperatures was main goal of this thesis. Titrable acidity, active acidity and growth dynamics of bacteria strains - Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus were observed during fermentation process.
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