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Business Plan for Establishment of the Small Company
Šimíčková, Anna ; Fischer, Jan (referee) ; Koudelková, Petra (advisor)
This thesis focuses on preparation a business plan of shop with cheese and another delicatessen. The theoretical part defines basic concepts such as enterprise, entrepreneur or business and specifies legal forms of companies in the Czech Republic. Also it defines business plan, their structure and analyzes performed before establishment of a company. The practical part focuses on creating of business plan shop with cheese and another delicatessen.
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Assessment of fatty acids in selected type of cheese
Chmelařová, Adéla ; Sůkalová, Kateřina (referee) ; Vítová, Eva (advisor)
This bachelor thesis is focused on identification and quantification of free and bound fatty acids in commercially available white mold cheeses: Hermelín, Kamadet and Olmín, using gass chromatography withflame ionization detection. Theoretical part of the thesis is dealing with the classification of cheeses with the main attention to white mold cheeses. In a following part cheese production technology is described, lipids and fatty acids are characterised including the possible methods for their assessment, mainly gass chromatography. Experimental part the contents of free and bound fatty acids in selected samples of white mould cheeses were compared. The method in accordance with ČSN EN ISO 1735:2005 was selected for lipid extraction. Fatty acids were identified as methylesters using acid esterification with methanolic solution of bortrifluorid as a catalyst. In total 21 free and bound fatty acids were detected in samples.
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The assessment of basic chemical parameters of natural cheese
Školová, Dominika ; Babák, Libor (referee) ; Vítová, Eva (advisor)
The aim of this work was to determine basic chemical parameters of natural cheese, namely Camembert type (white mold cheese) and Emmentaler type (cheese with high-heat curd). Model samples of cheese were produced in a pilot plant using unpasteurized milk in"organic" quality. Based on the literature search following parameters suitable for simple and fast characterization of cheese composition were selected: dry matter (drying to constant weight), fat in dry matter (calculated), total nitrogen (resp. determination of protein content) by the Kjeldahl method and fats, resp. total lipids (extraction with solvent). The results were finally compared with samples of the corresponding cheese type purchased on the market.
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The assessment of fatty acids in cheeses
Rajnochová, Veronika ; Omelková, Jiřina (referee) ; Vítová, Eva (advisor)
This bachelor thesis deals with the determination of fatty acids in natural Edam cheese. The theoretical part briefly characterize the natural Edam cheese, main attention is paid to lipids, fatty acids and the possibility of their determination by gas chromatography. In the experimental part the content of fatty acids in the model samples of natural Edam cheese produced at Tomas Bata University in Zlín was determined. The method according to ISO 1735 was chosen for extraction of lipids from the samples , the method according to ISO 5509 using methanol solution of potassium hydroxide was chosen for the esterification of fatty acids ,. The resulting methyl esters were determined by gas chromatography with FID detection.
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The selection and optimization of the method for assessment of free fatty acids
Koval, Dominik ; Vespalcová, Milena (referee) ; Vítová, Eva (advisor)
This master´s thesis deals with optimization and validation of method for determination of free fatty acids. The theoretical part is focused on possibilities of extraction, extract separation, esterification, gas chromatography determination and brief description of the most important validation parameters. All with main emphasis on applying on free fatty acids. The experimental part describes the selection and procedure of optimizing individual steps of the method. Extraction of lipids was performed by solvent mixture (diethylether/petroleumether), based on the standard ČSN EN ISO 1735, for the extraction of free fatty acid solid phase extraction was tested. The acid catalyzed esterification based on ČSN EN ISO 5509 using methanolic solution BF3 was used for derivatization of free fatty acids and a gas chromatograph with a flame ionization detector was used for their determination. Subsequently, selected validation parameters of the method were verified: repeatability, reproducibility, linearity, limits of detection and quantitation. Sunflower oil and emmental type cheese, bought in common food market, were used as model samples for selection and optimatization of the method.
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The assessment of aroma active compounds in cheeses
Ryglová, Hana ; Diviš, Pavel (referee) ; Vítová, Eva (advisor)
This work deals with aroma active compounds of Edam cheese, i.e. natural hard cheese with low heat curd. Aroma active compounds contribute to overal aroma of cheese. They are volatile compounds, which include alcohols, aldehydes, ketones, fatty acids, esters, lactones, terpenes etc. These compounds were identified and quantified using SPME/GC/FID method in the model samples of Edam cheese, produced at Tomas Bata University in Zlin. In total 18 volatile compounds were identified, 3 aldehydes, 4 ketones, 7 alcohols, 1 ester and 3 acids. Differences in number of compounds identified, as well as in the contents of them, were found between samples. Low number of compounds and also their low total content correspond to the initial phase of cheese ripening.
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Microbial profile of model cheese
Lavičková, Ivana ; Veselá, Mária (referee) ; Vítová, Eva (advisor)
This Diploma thesis deals with the identification of microorganisms in samples of experimentally produced cheese. Model samples of cheese were produced in association with a private manufacturer. Raw organic milk was used to make the cheese. The theoretical part provides an overview of the issues such as the characteristics of the cheese, its properties and compounds. A special chapter is dedicated to molecular diagnostic methods, which serve for identification of microorganisms. In the experimental part of the thesis were identified some microorganisms in the samples. A polymerase chain reaction was used. The DNA was isolated from coarse lysates using phenol extraction; it was amplified using specific primers and demonstrated by gel electrophoresis. DNA of lactic acid bacteria (Lactobacillus spp., Lactococcus spp.) and yeast was ascertained in the cheese. The samples do not contain DNA of pathogenic genera Bacillus and Salmonella.
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Profile of fatty acids in Edam type cheese
Babištová, Lucie ; Zemanová, Jana (referee) ; Vítová, Eva (advisor)
This bachelros thesis is focused on identification and qualification of free and bound fatty acids in edam type cheese. The samples were produced in Univarsity of Tomáš Baťa in Zlín. The theorytical part characterizes the cheese, their classification, composition and production process. This part also contains description of fats, fatty acids and gas chromatography with flame ionization detector. In the experimental part the contents of free and bound fatty acids in the model samples, produced using combination of microbial cultures are determined and compared. The method described in EN ISO 1735:2005 was used for extraction of lipids from the samples. Fatty acids were converted to methylesters by acidic esterification with methanolic solution of bortrifluoride as a catalyst. Then the fatty acids were assessed using the gas chromatography with flame ionization detector. The total number of 17 fatty acids in both free and bound form were assessed in samples. Unequivocal influence of addition of thermophilic culters on the contents of fatty acids cannot be proven.
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The repeatability of the method for assessment of free fatty acids
Buldra, Martin ; Vespalcová, Milena (referee) ; Vítová, Eva (advisor)
This bachelor thesis deals with the assessment of free fatty acids in sunflower oil. Theoretical part focuses on the general characteristics of fatty acids and lipids. The experimental methods suitable for assessment of fatty acids are described, with the emphasis on gas chromatography, the basic method of their assessment. In experimental part two methods for free fatty acids assessment: with/without previous fractionation, were compared and then the repeatability and reproducibility of selected method – the direct esterification of free fatty acids using BF3 as a catalyst, were verified. The assessment of fatty acids methyl esters was done using gas chromatograph with flame-ionization detector.
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Monitoring of fatty acids content during cheese production
Rajnochová, Veronika ; Mikulíková, Renata (referee) ; Vítová, Eva (advisor)
This master thesis deals with the monitoring of fatty acids during production of natural Edam cheeses, i.e. natural hard cheeses with low heat curd, and of processed cheeses, which were produced from them. The theoretical part briefly characterizes the natural Edam cheese and processed cheese, the main attention is paid to lipids, fatty acids and the possibility of their determination. In the experimental part the content of fatty acids in the model samples of natural and processed cheese produced at Tomas Bata University in Zlín was determined. The method according to ISO 1735 was chosen for extraction of lipids from the samples, the method according to ISO 5509 using methanol solution of potassium hydroxide was chosen for the esterification of fatty acids. The resulting methyl esters were determined by gas chromatography with FID detection.
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