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Use of microcalorimetry in the study of hydration of biopolymers
Bola, Tomáš ; Smilek, Jiří (referee) ; Krouská, Jitka (advisor)
This master thesis deals with the using of microcalorimetry in the study of hydration of biopolymers. Lactose has been selected together with the other biopolymers although it is not among biopolymers but disaccharides. Selected biopolymers are alginate, dextrane, chitosan and hyaluronan of two molecular weights. Lactose has been selected for these purposes mainly because it is a model example to determine whether or not the reaction to moisture between the other samples and the saturated salt solution occurs. The biopolymer hydration study, as opposed to the commonly used perfusion calorimetry method using the possibility of measuring with adjustable moisture has been used an isothermal microcalorimetry method where at two constant temperatures the reaction of the sample to the different moisture released by the saturated salt solution was monitored.
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Kinetic of lactic acid formation in kefir
Fajtl, Zbyněk ; Vítová, Eva (referee) ; Veselá, Mária (advisor)
This bachelor thesis deals with the kinetic production of lactic acid and consumption of lactose in the kefir fermentation from one type of milk under the same conditions. The theoretical part contains information on kefir and kefir grains, lactose intolerance, antimicrobial properties and high-performance liquid chromatography. The experimental part describes the methods and procedures used in the manufacture of kefir itself, the determination of lactic acid and lactose. Kefir samples were tested at precise time intervals for lactose, lactic acid and lactobacilli. The data was graphically evaluated and commented. The results of this work may be beneficial for consumers with lactose maldigestion and for consumers searching for qualite source of lactobacilli for enhancing their gut microflora.
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Study of yogurt composition in process of its preparation
Fajtl, Zbyněk ; Vítová, Eva (referee) ; Veselá, Mária (advisor)
This thesis deals with the study of yogurt preparation and changes during its storage. The theoretical part contains information about parameters affecting both the preparation and properties of the final product. The experimental part describes methods and procedures used for determination of critical parameters such as lactic acid, lactose, glucose and galactose concentrations (HPLC-RI), amounts of streptococci and lactobacilli. The data was graphically evaluated and commented on. The work also included sensory analysis in which the prepared yogurt was compared with commercially available products. The results of this work can serve both consumers and smaller yogurt producers.
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Current knowledge about the influence of the intestinal microbiome on the development, course and consequences of lactose intolerance
Černá, Pavlína ; Tomešová, Jitka (advisor) ; Kohout, Pavel (referee)
The bachelor thesis investigates the current knowledge about the influence of the gut microbiome on the development and severity of lactose intolerance, as well as whether and how it can be changed to influence the course of existing lactose intolerance and its immediate and long- term consequences. In the first part of this bachelor thesis I discuss lactose itself and its metabolism, which shows its direct link to the gastrointestinal tract. Lactose intolerance (LI) is also described, how it is diagnosed, what it manifests itself as, and what its degrees are. The next chapter discusses the relationship between LI, the gut, and the gut microbiome. First, I focus here on the possible adaptability of the gut, which is mainly determined by the presence of the microbiome. There is also a link between LI and other gastrointestinal disorders in which gut bacteria play a role. The microbiome is a very dynamic population of different types of bacteria, fungi and viruses that can influence the course of lactose intolerance. This can be exploated in the subsequent therapy of LI with probiotics, which are included in part three. The most commonly used probiotic bacteria are representatives of the genus Bifidobacterium and Lactobacillus. However, probiotics are not the only option for using the gut microbiome...
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Zhodnocení vztahu kvantitativních a kvalitativních parametrů mléčné užitkovosti dojnic holštýnského plemene v konkrétním chovu
Poláčková, Pavlína
The aim of this bachelor’s study was to evaluate an effect between quantitative and qualitative parameters of milk efficiency. As a quantitative parameter was used milk yield. Observed properties from qualitative compounds were fat, protein, lactose, somatic cells and carbamide. To the problem was processed review of literature. Evaluation was realised in cooperative farm AGROS Vyškov-Dědice which deals with breeding of the Holstein breed with average efficiency 35 kg milk per day. Dates of milk efficiency were taken from the control efficiency and afterwards putted through analysis in MS Excel. It has been found that with rising milk yield was increase fat and also protein content which is not common in our farms and it is contrary to commonly stated literature or other authors. Reversely lactose had been evaluated rather indirect impact – the lactose content decreased with increasing milk yield. No correlation was found for somatic cells and carbamide with milk yield.
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Lactose intolerance and adding dairy products into the diet
KÁCHOVÁ, Nikola
The bachelor's thesis entitled "Lactose intolerance and the inclusion of dairy products in the diet" is divided into two parts. The theoretical part deals with the issue of lactose intolerance, calcium, discusses the importance of milk and dairy products in the diet and also deals with dietary solutions. The practical part is focused on the general awareness of people diagnosed with lactose intolerance, the inclusion of milk and dairy products in the diet and their evaluation. The aim is to map the inclusion of milk and dairy products in the diet of patients with lactose intolerance and to evaluate whether the diet of patients with lactose intolerance is adequate in terms of energy, macronutrient and calcium intake. The research is carried out using a quantitative method using a questionnaire. I obtained respondents, people diagnosed with lactose intolerance, with the help of doctors and nutrition therapists, but also with me personally during the internships. I also evaluated weekly menu entries using by Nutriservis Professional. From the obtained data, I found out that patients with lactose intolerance include milk and dairy products in the diet sporadically. Their lactose-free variants are included in the diet more often, but the survey found that they prefer plant alternatives to milk and dairy products. The recommended calcium intake was not achieved in selected respondents if they do not supplement calcium. Dietary calcium intake averages 394 mg/day. More than half of the respondents do not achieve the required intake of energy, macronutrients or calcium. This bachelor's thesis can serve as a source of information for patients with lactose intolerance, or for students interested in this issue, professionals and the general public. It points to deficiencies in the diets of patients with lactose intolerance.
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Stanovení kvalitativních parametrů dojeného mléka indikující zdravotní stav dojnic
PROKOP, Daniel
When only automatic systems are used for milking milk, it is essential to evaluate the quality of the milk, preferably in real-time, to maintain the high quality of the products and at the same time to detect health problems in the dairy cow in good time. By early detection of a dairy cow's health problem, which a change in milk quality can detect, it is also possible to reduce the cost of its treatment and eliminate financial losses du ring a period when we cannot monetize milk. To effectively evaluate the quality of milked milk, it is appropriate to monitor the following parameters: somatic cell count, conductivity, fat, protein, lactose, and urea content. The bachelor's thesis presents the levels of the quantities mentioned above, which indicate changes in the quality of milked milk, internal and external influences that affect them, as well as methods for their detection and evaluation
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Milk and its alternatives
Pastorková, Eva ; Hubáček, Jaroslav (advisor) ; Suchánek, Pavel (referee)
The thesis focused on milk and its alternatives, i.e. plant-based drinks. The theoretical part summarized the nutritional value of milk and its consumption in the world and the Czech Republic. As a source of fats, proteins, minerals, and vitamins, milk is of nutritional value. Furthermore, the importance of milk in human nutrition for different age groups was discussed. Related dietary recommendations and reasons limiting milk consumption were introduced. This included health reasons such as lactose intolerance, cow milk protein allergy or the rarely occurring galactosemia, as well as ethical or environmental reasons. Last but not least, alternatives to milk, i.e. plant-based drinks, were presented. These drinks are based on extracts of legumes, cereals, nuts and/or seeds diluted with water and often supplemented with other additives. The practical part aimed to assess the dietary habits of the general public and nutritionally educated people regarding the consumption of milk and plant-based drinks, including their awareness of the importance of this food in human nutrition. Data were collected using a questionnaire survey. In addition, the nutritional values of selected plant-based drinks were also compared with cow's milk. Within the sample studied, milk was observed to be a frequent part of the...
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Vliv výživy na mléčné složky u dojnic
Zmrhal, Vladimír
The individual components of milk are differently influenced by nutrition. Milk fat is the most impressionable component of milk. Its content is largely influenced by structure feeding ration and the amount of fibre in ration, acetic acid originates in which the fermentation as the main precursor of milk fat. Fat composition can be also influenced by feeding fats protected against degradation in the rumen and linseed or rapeseed seed which act to the content of unsaturated fatty acids. Negative effect on milk fat has mainly higher content of starch in feeding ration. Milk proteins are influenced by the amount of microbial protein synthetized in the rumen which is influenced by the ratio of degradable protein and energy feed. On the content of milk proteins act also so-called by-pass protein and nondegradable amino acids. Especially methionine and lysine, which are considered as limiting for the synthesis of milk proteins. The content of lactose is reduced when the organism is in the energy deficit and also by influence of mastitis. The aim of this work is to describe the mechanism by which nutrition act on dairy components.
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Vliv tělesné kondice na množství a složení mléka dojnic českého strakatého plemene skotu
Maňoušková, Iveta
This bachelor thesis focuses on the influence of body condition of dairy cattle to their milk production and the composition of milk. In each of 303 dairy cows, which were actually on the top of their lactation (between 60. and 90. day after calving), were individually valued their body condition with the 5-point BCS scale. The samples of milk from the monitoring of their performance were taken the same day. The observation was made in one year. The amount of milk and its composition was valued towards body condition, phase of lactation, lactation sequences, and month of monitoring (microclimate in stable). In monitoring the influence of body condition to their production of milk and its composition was finded out, that the condition of dairy cattle has highly evidential negative relationship to the milk efficiency. The relationship between body condition, the volume of fat, protein and lactose in milk was not proved. About the amnout and composition of milk considering lactation sequences was proved highly evidential relationship between the lactation sequences (mainly the first lactation) and the amount of milk. Relationship between the volume of fat, protein, and lactose was not proved. In case of the relationship between the amount of milk and its composition in particular phases of lactation (between 60. and 90. day after calving) was finded out inconclusive influence to the amount of milk such as the volume of fat, protein and lactose. During the monitoring in each months in the year (microclimate in stable) to the amount and the composition of milk was finded out inconclusive relationship to the milk production, volume of fat, protein and lactose in milk.
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