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  • About
  • The Global ETD Search service is a free service for researchers to find electronic theses and dissertations. This service is provided by the Networked Digital Library of Theses and Dissertations.
    Our metadata is collected from universities around the world. If you manage a university/consortium/country archive and want to be added, details can be found on the NDLTD website.
1

Technologický postup výroby hnědého syrovátkového sýru a sledování vlivu teploty na konzistenci

Boucník, Miroslav January 2014 (has links)
The content of this thesis was discussion of the technological process of production of brown whey cheese and monitoring the impact of temperature on consistency. In the production of cheese whey was used goat farm Šošůvka. Whey is a dilute solution of lactose, proteins, fat, salt, and water-soluble vitamins. The main component of the whey lactose, which constitutes 70 -- 80% of the total solids. Another major component of whey is whey protein, which are a natural part of milk. The product of evaporation of whey cheese is called Mysost or Geitost from cow and goat whey in a certain volume ratio. The finished cheese looks like a bar of soap is a semi -- hard caramel colored

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