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Analysis of selected milk quality indicators and their impact on the yield and sensory properties of fresh cheeses
PLONER, Michaela
The aim of the diploma thesis was to evaluate the effect of cow´s milk quality on the fermentation, yield and selected properties of fresh cheese produced in laboratory conditions. For this purpose, there were 51 fresh cheese samples produced in three trials from 17 bulk milk samples originating from six farms. For milk and cheese sam-ples, selected analyzes were performed, and the obtained data were statistically eval-uated. The chemical composition, physicochemical and sensory properties, weight and yield of fresh cheese were evaluated depending on i) the time of fermentation, ii) the milk quality. As expected, the average values of pH, weight and yield of the fresh cheeses differed during the fermentation. The protein content, lactose and so-matic cell counts significantly influenced the yield and quality indicators of fresh cheese. The quality of milk also influenced the assessment of sensory properties, es-pecially color intensity and consistency. To achieve the optimal pH of fresh cheese (<5.00), the time of fermentation should be from 15 to 16 hours.
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Sensory properties of frozen ice creams
KADLECOVÁ, Hana
Low-fat dairy products are gaining its popularity due to the perception of health benefits. However, milk fat plays a significant influence on the structure stability, texture, sensory attributes and appearance. The aim of this diploma thesis was to investigate the potential of using soya as a fat replacer in the development of a low-fat non-dairy ice cream.
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Trends in the consumption of rabbit meat in the Czech Republic in 1995 - 2010
ŠPERLÍN, Radomír
ABSTRACT This barchelor dissertation deals with evolution of rabbit meat consumption in the Czech Republic between years 1995 and 2010. Meat production is the major significance of rabbit breeding which today accounts for 1 1.3 million tons of production in the world. In spite of excellent nutrition properties it remains only a supplementary kind of meat. In the Czech Republic there was an increase in numbers of rabbits from 1995 to 1999 and from 2000 on gradual decrease could be observed in small-scale breeding and slow increase in farm breeding. Simultaneously, both production and consumption of rabbit meat decreased due to increase in meat import from China and export to Germany. In 1995 the rabbit meat consumption was 3.4 kg per capita per year but in 2010 only 2.2 kg per capita per year. On the other hand poultry meat consumption increased from 13.0 kg per capita per year to 24.5 kg per capita per year, mainly due to the price. In 1995 agriculture producers' price of rabbit meat was CZK 40.87 per kg and poultry meat CZK 20.98 per kg. Rabbit meat thus increased 13 % in price while poultry meat decreased 5 %. In 1995 industrial producers' price of rabbit meat was CZK 87.50 per kg and poultry meat CZK 38.81 per kg. In 2007 price of rabbit meat was CZK 92.00 per kg and poultry meat CZK 39.06 per kg. The rabbit meat price increased about 5 % in price while the poultry meat price remained nearly the same. The pork meat accounts for the highest consumption since in 2010 the consumption reached 41.6 kg per capita per year.
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