This Diploma Thesis deals with the production of butter and buttermilk. In the introduction it informs us about the technology of butter production, there are also the history, the composition and the using butter and its assortment explained. During the production of butter other product -- buttermilk is formed as its secondary product. The Thesis also describes the technology of buttermilk production and its composition. It also focuses on the positive influence of acid buttermilk in case of its regular consumption. The positive influence is mainly caused by the content of benefited lactic acid bacteria. The final part of literature summary comes nearer to the importance and the use of spectroscopy which is measured in the infrared radiation area. It also clarifies the importance close infrared spectroscopy and also concerns with some problems of chemometrics. The problems explain the using of the statistic method in the evaluation of results of the measurement in this work. In the practical part of the Thesis forty samples of fermented buttermilk taken from supermarket chains were compared and evaluated. We were analyzing their pH, titratable acidity, dry matter, fat and protein. After finishing measuring these samples via spectrometer Nicolet FT NIR (spectra in the range from 4000 to 10 000 cm-1) the results were assessed via TQ Analyst software and by using paired T-test to the middle value.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:179994 |
| Date | January 2014 |
| Creators | Fukačová, Ludmila |
| Source Sets | Czech ETDs |
| Language | Czech |
| Detected Language | English |
| Type | info:eu-repo/semantics/masterThesis |
| Rights | info:eu-repo/semantics/restrictedAccess |
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