|
|
Comprehensive design of mini cheese factory
Kamarád, Miroslav ; Naď, Martin (referee) ; Lošák, Pavel (advisor)
Food industry occupies a prominent place in branch of process engineering. From design process equipment point of view, great emphasis is placed on hygienic requirements, accuracy, reliability and above all safety. The diploma thesis is focused on comprihensive design of milk heating technology for cheese production with high-temperature curd. The diploma thesis describes technological and constructional design of technology. The diploma thesis also contains basic design of measurement and regulation.
|
|
|
Study of biofilm formation of bacterial isolates from milk and dairy products
Nováková, Veronika ; Demnerová, Kateřina (advisor) ; Seydlová, Gabriela (referee)
Bacterial biofilm is a complex community of microbial cells, which are embed into the extracellular pollysacharide matrix. Typical ability of the biofilm is the ability to adhere to either abiotic, or biotic surfaces. The formation of biofilm is a dynamic process, which finally formes a 3D multicellular complex. The initial phase is called the adhesion. After that process is done, the extracellular polymeric matrix is produced to create living conditions of bacteria in biofilm. Biofilm has hight level of antimicrobial resistance. This resistance consists of physical and chemical barriers, which effectively block diffusion and penetration of antimicrobial substances inside the biofilm. Biofilms cause problems in food industry, where it could be origin of food contaminations. Thefore it is necessary to understand the relationship between microorganisms and materials used in food industry. Key words: biofilm, milk and dairy products, milk and dairy industry, disifectanc, Escherichia coli, Staphylococcus spp.
|
|
|
Comprehensive design of mini cheese factory
Kamarád, Miroslav ; Naď, Martin (referee) ; Lošák, Pavel (advisor)
Food industry occupies a prominent place in branch of process engineering. From design process equipment point of view, great emphasis is placed on hygienic requirements, accuracy, reliability and above all safety. The diploma thesis is focused on comprihensive design of milk heating technology for cheese production with high-temperature curd. The diploma thesis describes technological and constructional design of technology. The diploma thesis also contains basic design of measurement and regulation.
|
|
|
Study of biofilm formation of bacterial isolates from milk and dairy products
Nováková, Veronika ; Demnerová, Kateřina (advisor) ; Seydlová, Gabriela (referee)
Bacterial biofilm is a complex community of microbial cells, which are embed into the extracellular pollysacharide matrix. Typical ability of the biofilm is the ability to adhere to either abiotic, or biotic surfaces. The formation of biofilm is a dynamic process, which finally formes a 3D multicellular complex. The initial phase is called the adhesion. After that process is done, the extracellular polymeric matrix is produced to create living conditions of bacteria in biofilm. Biofilm has hight level of antimicrobial resistance. This resistance consists of physical and chemical barriers, which effectively block diffusion and penetration of antimicrobial substances inside the biofilm. Biofilms cause problems in food industry, where it could be origin of food contaminations. Thefore it is necessary to understand the relationship between microorganisms and materials used in food industry. Key words: biofilm, milk and dairy products, milk and dairy industry, disifectanc, Escherichia coli, Staphylococcus spp.
|
|
|
Využití FT NIR spektroskopie v mlékárenském průmyslu
Kozelková, Monika
The aim of this thesis was to verify and evaluate the possibilities of FT NIR spectroscopy usage in dairy industry. The quantitative calibrations were developed to determinate concentration or physical parameter of sheep and goat milk, ice cream, Olomouc curd-cheese, dry sweet whey, rennet and made curds. Moisture content or dryness (for the nature of the product), fat, protein, lactose etc. as well as some other minority components such as fatty acid or physical properties (pH and titrable acidity) were established as the reference methods of the major components. All samples were measured by the spectrophotometer FT NIR Antaris. The calibration models for each component were created by using Partial least squares (PLS) algorithm and Discriminant analysis. Very good results were obtained for almost all the calibrations where all the correlation coefficients were between 0.858 to 0.999. By using discriminant analysis in order to obtain qualitative evaluation of products we were verifying the ability of FT NIR spectrophotometer to classify analyzed spectrum in to pre-defined classes and thus to determine differences by Olomouc curd-cheese, rennet and courds. The results of this thesis confirm the suitability of FT NIR spectroscopy for quantitative and also qualitative properties of raw materials, intermediate products, as well as final products.
|
|
|
Controlling activities and tools in the enterprise
PÍPALOVÁ, Kateřina
This bachelor thesis deals with activities workers of controlling in Madeta company during introduction of a new product on the market (making preliminary calculations and counting profitability of products). The company focuses on production and sale of dairy products. The theoretical part consists of the main topics of controlling. Farther it deals with different kinds of calculations. The practical part focuses on introduction of the company and controlling department. The main part of the thesis includes counting preliminary calculation for sour cream of three fatness. In this part is also determining amount of profit through the number of sale products and selling prices. This situation recalculates through the different price of purchase price of milk.
|
|
| |
|
| |
|
|
Inventory management in the dairy industry
HORÁK, Pavel
Analysis of the situation and the movements of stocks in selected dairy product line and s proposal for measures to reduce the capital intensity in stocks and an increase the quality of supply of services. Analysis of manufactured products by ABC method.
|
|
| |
guest ::
