|
|
Dairy products in human nutrition, labelling according to czech legislation; consumer information and preferences
Dovolová, Barbora ; Kudlová, Eva (advisor) ; Dostálová, Jana (referee)
This bachelor thesis evaluates the dairy products labelling in the Czech Republic based on the requirements of the Czech legislation. It also pursues consumer's taste preferences, their interest and awareness of the dairy products labelling. The theoretical section mentions the history of dairying and the importance of milk products in human nutrition. The following chapters present individual dairy products and it described their production, labeling and division into kinds. The practical section reveals that the dairy products are labeled in accordance with the Czech legislation. The results are presented in the form of photos and tables (mini photobook). This part also examines whether the adult people interest in the dairy product labeling, how to orient in a range of dairy products and which products they prefer. The product evaluation was carried out in two big stores in Jablonec nad Nisou by using photographs. It was found that majority of companies indicates their milk products correctly. Identified deviations were discovered in the labelling of nutrition declaration or allergens. This is a relatively new requirements but very important. The questionnaire was found that 68 percent of people read informations on dairy products voluntarily. Most of the respondents consume especially milk, yoghurts and...
|
|
|
Reologické vlastnosti smetany
Škopíková, Miroslava
This diploma thesis deals with rheological properties of cream in this theoretical part. The first part describes the composition of milk as a basic product in the production of cream, and the definition of cream according to legislation and its composition. Another part of the thesis is focused on the production of cream and its distribution by kind. In the next chapter, attention is paid to the rheological properties of food, esspecially viscosity and density. The practical part is focused on the measurement of rheological properties of 10 whipping cream samples available on market. The fat proportion of the samples ranged between 30 - 33 %. For all of these samples, viscosiy and density were measured. For chosen samples was also determined the dependency of shear stress to shear rate. This dependence, using Ostwald-de Waele model, determines what type of fluid is involved. Another observed parameter was the dependency of the dynamic viscosity on the shear rate and the relation of this viscosity to the temperature changes. All samples were subjected to analytical determination of cream (dry matter, fat, titration acidity, active acidity, electrical conductivity). From the analysis of the fat proportion proportion, we are able to compare our measured data to the projected data declared by producers.
|
|
|
Výroba a druhy másla
Skopalová, Eva
Butter is a dairy product that contains 80-90% milk fat, a maximum of 16% water and 2% non-fat ingredients, including proteins, saccharides and fat-soluble vitamins. Butter can be produced in three different ways - concentration, emulsification and churning. In the Czech Republic is mainly used the method of churning. The concentration and emulsification process is used for production in the USA. There are many kinds of butters on the market in the Czech republic. The main ones include fresh and table butter. The defects of butter that arise during the production and storage of the butter can be taste and aromatic or consistent. Buttermilk is a by-product of butter production. Buttermilk can be further processed as an additive to a variety of dairy products. Due to its composition and low fat content (0.5%) we rank it among healthy foods.
|
|
|
Metody měření hustoty mléčných výrobků
Doležal, Martin
This bachelor thesis deals with density of dairy products and measurement of it. The first part of the bachelor thesis describes the density and methods of its measuremen. The second part of the bachelor thesis describes the composition of milk and dairy products. In the experimental part of the bachelor thesis deals with the influence of temperature on the density of milk and dairy products. Milk with a fat content of 3.5 %, 1.5% and 0.5%, cream with a fat content of 12% and 31% and acidophilic milk were used. Densito 30 PX was used to measure density. As expected, the density dropped with increasing temperature.Formula clause:Prohlašuji, že jsem práci: Metody měření hustoty mléčných výrobků, vypracoval samostatně a veškeré použité prameny a informace uvádím v seznamu použité literatury. Souhlasím, aby moje práce byla zveřejněna v souladu s § 47b zákona č. 111/1998 Sb., o vysokých školách a o změně a doplnění dalších zákonů (zákon o vysokých školách), ve znění pozdějších předpisů, a v souladu s platnou Směrnicí o zveřejňování vysokoškolských závěrečných prací. Jsem si vědom/a, že se na moji práci vztahuje zákon č. 121/2000 Sb., autorský zákon, a že Mendelova univerzita v Brně má právo na uzavření licenční smlouvy a užití této práce jako školního díla podle § 60 odst. 1 autorského zákona. Dále se zavazuji, že před sepsáním licenční smlouvy o využití díla jinou osobou (subjektem) si vyžádám písemné stanovisko univerzity, že předmětná licenční smlouva není v rozporu s oprávněnými zájmy univerzity, a zavazuji se uhradit případný příspěvek na úhradu nákladů spojených se vznikem díla, a to až do jejich skutečné výše
|
|
|
Dairy products in human nutrition, labelling according to czech legislation; consumer information and preferences
Dovolová, Barbora ; Kudlová, Eva (advisor) ; Dostálová, Jana (referee)
This bachelor thesis evaluates the dairy products labelling in the Czech Republic based on the requirements of the Czech legislation. It also pursues consumer's taste preferences, their interest and awareness of the dairy products labelling. The theoretical section mentions the history of dairying and the importance of milk products in human nutrition. The following chapters present individual dairy products and it described their production, labeling and division into kinds. The practical section reveals that the dairy products are labeled in accordance with the Czech legislation. The results are presented in the form of photos and tables (mini photobook). This part also examines whether the adult people interest in the dairy product labeling, how to orient in a range of dairy products and which products they prefer. The product evaluation was carried out in two big stores in Jablonec nad Nisou by using photographs. It was found that majority of companies indicates their milk products correctly. Identified deviations were discovered in the labelling of nutrition declaration or allergens. This is a relatively new requirements but very important. The questionnaire was found that 68 percent of people read informations on dairy products voluntarily. Most of the respondents consume especially milk, yoghurts and...
|
|
| |
guest ::
