This work is focused on issue of manufacture of fresh cheeses with using plant coagulants.Cheese is milk product, which is produced by precipitation of milk protein by rennet or other suitable coagulant agents. Plant extracts have been used to coagulate milk in antiquity, although there are very few knowledges of their properties. A lot of interest in vegetable coagulants was in 1960, when the increasing consumption of cheese was not enough of animal rennet. The literary section described the manufacture of cheese, characteristic of different type of coagulant and properties of different plant coagulants, which are used in different parts of the world. The aim of practical part was made fresh cheeses coagulated by plant extracts. The cheeses coagulated at different temperatures. It was measured pH and mass of arising cheese. It was also carried out microbiological analysis of cheeses, plant coagulants and milk. The work concentrated mainly on optimizing the temperature coagulation of milk and cheese properties.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:179707 |
| Date | January 2014 |
| Creators | Auerová, Markéta |
| 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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