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Production and evaluation of fermented dairy products
Jasimová, Zahraa ; Vítová, Eva (referee) ; Zemanová, Jana (advisor)
This bachelor thesis deals with the production of fermented dairy products and their sensory evaluation. As a model sample a kefir, more precisely, kefir milk, was chosen, which is a product made by using a combination of lactic acid bacteria and yeast (so-called kefir culture). In the theoretical part, milk cultures used for production of fermented products; as well as technology of individual fermented dairy products are characterized. Furthermore, their requirements for sensory quality and the specifics of sensory evaluation are described. In the experimental part, two suitable methods of sensory analysis were selected to compare three samples, two of them were commercial and served as a comparative samples and one was a manufactured sample. The task of the evaluators was to evaluate the color, appearance, taste, smell, consistency and overall acceptability of individual samples using a five-point scale. The model sample of a kefir milk manufactured in laboratory, was evaluated as the worst (least sensory acceptable) mainly due to the lumpy consistency, the taste and the smell reminded to some evaluators sheep's milk.
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Production and evaluation of fermented dairy products
Jasimová, Zahraa ; Vítová, Eva (referee) ; Zemanová, Jana (advisor)
This bachelor thesis deals with the production of fermented dairy products and their sensory evaluation. As a model sample a kefir, more precisely, kefir milk, was chosen, which is a product made by using a combination of lactic acid bacteria and yeast (so-called kefir culture). In the theoretical part, milk cultures used for production of fermented products; as well as technology of individual fermented dairy products are characterized. Furthermore, their requirements for sensory quality and the specifics of sensory evaluation are described. In the experimental part, two suitable methods of sensory analysis were selected to compare three samples, two of them were commercial and served as a comparative samples and one was a manufactured sample. The task of the evaluators was to evaluate the color, appearance, taste, smell, consistency and overall acceptability of individual samples using a five-point scale. The model sample of a kefir milk manufactured in laboratory, was evaluated as the worst (least sensory acceptable) mainly due to the lumpy consistency, the taste and the smell reminded to some evaluators sheep's milk.
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