This thesis describes the design of a family farm focused on horse breeding and ma-re´s milk processing. As part of this work is to develop a business plan for he proposed farm. This plan is also accompanied by a financial analysis of the proposed farm. Part of this thesis was the research focused on the solids content, titratable acidity, active acidi-ty, freezing point mare´s milk and how these technological characteristic affecting of the interim phase mares. Within the research focused was been tried and manufacture of yoghurt and icecream from mare´s milk. This research was carried out from April to September. Within the research were determined average values of 11,64 % dry matter, titratable acidity 3,85 °SH, active acidity of 7,47 pH, freezing point -0,553. The aim of the business plan will bet he establishment of an organic farm with breeding hucul, produ-ction and processing of mare´s milk. Secondary activites will be agroturism in which the farm will provide horseback riding. The total investment costs of the company are 13 016 824 Kč. Investment costs consist of the costs of setting up a company, purchase of land, construction of buildings and purchase of animals. The largest share of expendi-tures is the purchase of land in the amount of 10 375 274 Kč.

The object of the dissertation was the monitoring of the quantity of the yogurt culture microbes Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus in selected yogurts after the end of the mature process and the consideration of the observed values with the requirements of the legislation. The literary search mentions the fermented dairy products and their classification, the characterization of individual types of lactic fermentation microbes and also the pure milk cultures used for the production of soured dairy products are not left out. The experimental part deals with the evaluation of microbiological analysis and the acidity of selected yogurts according to the influence of the producer and the storage life. The observed results showed, that the legislative requirement for the quantity of live microbes has been kept not only during the prescribed best-before period, but also during the complete experiment, it means also on the 56th day of the storage.

The thesis deals with changes in proportion of fatty acids in bovine milk. The aim of this study was to assess the profile of fatty acids in milk and subsequently in yoghurt produced from it. The thesis also evaluates the influence of breeding management, breed as well as region. The results of the thesis confirmed that processing of milk into yoghurt has little to no effect on fatty acids profile and proportion of fatty acids is stable. Processing milk into yoghurt alters nutritional value of the product only minimally and the changes in fatty acids profile are not statistically relevant. Profile of fatty acids in the end product was mostly influenced by breeding management, where nutritionally most valuable milk and therefore yoghurt comes from grazing dairy cows. Breed itself has influence more over content of main elements, such as fat or protein content, in milk rather than over fatty acids profile. Influence of region tightly relates to breeding management where in highlands pasturing is more common and in lowlands it is more common to have dairy cows in stables.

The subject of this diploma thesis is marketing analysis of packaging of yogurt. Theoretical part of this thesis is concerned with individual functions of packaging and places emphasis on their marketing impact. Thid diploma thesis describes current situation on czech yogurt market, subsequently investigates mutual relation of product media. Practical part of thesis contains the analysis of research results focused on consumer perception of packaging and conclusion.

The scope of the diploma thesis is to create business plan, analyse feasibility study and realistic approach of the Company focused on producing and sale of the frozen yogurt. The main aim of the theoretical part contains information about detailed awareness of all features of the business plan. All data has been sourced from the relevant source of information. All provided information were transformed into business plan of the company YoGu, s.r.o. which is mainly focused on manufacturing and selling of frozen yogurt. Due to the financial plan it has been verified that business strategy of the company YoGu is feasible and it has potential to survive in the real business environment.

This thesis deals with the study of yogurt preparation and changes during its storage. The theoretical part contains information about parameters affecting both the preparation and properties of the final product. The experimental part describes methods and procedures used for determination of critical parameters such as lactic acid, lactose, glucose and galactose concentrations (HPLC-RI), amounts of streptococci and lactobacilli. The data was graphically evaluated and commented on. The work also included sensory analysis in which the prepared yogurt was compared with commercially available products. The results of this work can serve both consumers and smaller yogurt producers.

The thesis is aimed at monitoring the effect of fat and dry matter on rheological properties of white yogurts. The theoretical part describes the milk and milk products with a focus on yogurt, its production, composition and nutritional value. A review of literature continues with physical and mechanical properties of the fluids, rheological properties, viscosity and its measurement. The practical part aims to evaluate selected yogurt samples, to determine their density, viscosity, shear stress depending on shear rate and the time and temperature dependence of viscosity. For individual samples of yogurt were compiled flow and viscosity curve using Ostwald-de Waele model and based on Newton's law of viscosity, it was determined what kind of liquid was involved. Furthermore, it was observed whether the fat content and dry matter content had an effect on the density and viscosity of yogurt.

The aim of the thesis was to evaluate the acidity and viscosity of natural yoghurt depending on the different addition of skimmed milk powder and using of the methods of sensory analysis to evaluate the perception of these properties by young consumers. Part of this work was to analyse acidity and viscozity in selected kinds of natural yoghurts purchased in the market network of the Czech Republic (CR). The literature search mentions basic characteristic of yoghurts and their classification, acidity and rheological properities of yoghurts including the factors, which affect them and sensory analysis. In the experimental part of the study the acidity value, total solids and viscosity measurements were detected by physico-chemical analyses of samples of natural yoghurts. At samples of yoghurts with different content of skimmed milk powder the sensory evaluation was also subjected and the graphs of sensory profile were compiled. The observed results showed, that from the samples of yoghurts made in the laboratory was the most satisfactory sample containing 10 % of skimmed milk powder. At samples purchased in the market network of CR were detected very low leveles of titratable acidity.

Changes occur in milk during the technological processing of raw milk, which also affect the properties of milk fat. Dairy products may have different properties compared to the raw milk. Chemical and microbial processes can alter the presence and distribution of individual fatty acids and thus influence the nutritional value of the product. The aim of this thesis was to assess the presence of fatty acids in milk fat of goat milk and to evaluate differences in the spectrum of fatty acids in goat milk and yoghurt produced from it.

The aim of the thesis was to monitor presence of probiotic microorganisms in representative fermented dairy products. Three samples of white yoghurt available in the market, in which the manufacturer declared presence of bifidobacteria, were chosen for determination of strains of Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus salivarius ssp. thermophilus and the genus of Bifidobacterium. Bibliographic research deals with explanation of the wider context of probiotic microorganisms and the process of fermentation, fermented dairy products and in particular of yoghurt as one type of fermented dairy products. In the experimental part, the thesis focusses on evaluation of microbiological analyses and pH of selected yoghurts in relation to the samples and storage time. The results show that the number of live bacteria of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus salivarius ssp. thermophilus strains complied with the statutory requirements, while the number of bacteria of Bifidobacterium genus could have been affected by various factors which caused that according to the results of the work, certain samples lacked the sufficient numbers of these bacteria.