The diploma thesis shows an influence of fibre on fermentated dairy products. The thesis describes technological features of fibre, types of fibre used in food processing and its acqusition for human nutrition. A yoghurt, as the most widespread example of fermentated dairy products, has been chosen for analysis. In the production of white yoghurt and cream, there was used wheat and bamboo fibre in 3% concentration. Fiber was added into raw milk before the pasteurization and then the classical production with maturation in a glass followed. Yogurt cream was consenquently made from yogurt. Evaluators during the senzory analysis evaluated 3 samples of yogurt or yogurt cream, in which one sample was without fibre addition. The results of the thesis is the recipe for milk yogurt product with a fiber content of 3%.

No description available.

No description available.

No description available.

No description available.

No description available.

No description available.

No description available.

No description available.

This thesis deals with the condensation of moisture in the packaged food during transport and storage. The thesis describes changes of food and influences on the products during transport and storage. The main part deals with the water activity, dew point, humidity and modified atmosphere. In the practical part was used yogurt as a sample. There were added ingredients (sugar and salt) to the yogurt and yogurt was then packed into three different atmospheres (free atmosphere, MAP with nitrogen and MAP with carbon dioxide) and after that it was stored at temperature 8°C and 20°C. In these samples were measured water activity, pH and moisture. The results were summarized in charts and graphs. The results show that MAP prevents the condensation at packaged food. It was confirmed that 10% NaCl had the best effect on reduction of water activity.