This thesis deals with mikrobiology of curd and selected curd products. It describes the microbiological quality and curd products, their unwanted contamination by micro-organisms. Contamination occurs most often during production. The most common con-taminating microorganisms are gram – negative bacteria, yeats and fungi. It defines their negative impact on the quality of curd and curd products. It further characterizes other possible contaminants tnat can cause foodborne disease in humans. The thesis also describes technologically important lactic acid bacteria. Part of the thesis is an experi-mental microbiological analysis of curd and curd products during storage. Relatively low numbers of contaminating microorganisms were found. Higher numbers of microor-ganisms showed samples after expiration date and samples of Budapest spread contai-ning flavoring components.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:427787 |
| Date | January 2019 |
| Creators | Košarišťanová, Ludmila |
| Source Sets | Czech ETDs |
| Language | Czech |
| Detected Language | English |
| Type | info:eu-repo/semantics/masterThesis |
| Rights | info:eu-repo/semantics/restrictedAccess |
Page generated in 0.0021 seconds