The thesis is aimed at lactic acid bacteria with protective effects. In the theoretical part of the thesis, the selected species of protective cultures are characterised. Next, the thesis deals with the antimicrobial and antifungal activity of protective cultures. It also provides information about specific metabolites which are produced by these cultures. Emphasis is put on the effect of protective cultures on the sensory properties of cheeses. The thesis also includes a chapter on the production of semi-hard cheeses. In the practical part of the thesis, the effect of protective cultures on the sensory quality of semi-hard cheeses is observed. The sensory analysis is performed on cheeses with protective cultures and without these cultures. Differences are observed in appearance, colour, odour, texture and taste. The sensory quality of the cheeses was monitored four months. According to the results, there were no negative effects on the sensory properties of the cheeses at the end of the monitored period.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:430490 |
| Date | January 2017 |
| Creators | Urbanová, Iveta |
| 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