Probiotics are living microorganisms with positive impact on consumer health if consumed in adequate amounts. The disadvantage of probiotic microorganisms is its considerable instability. Due to increasing demand for probiotic foods created pressure on the quality of these products. This thesis called Probiotic microorganisms in fermented milk products, examines how the quality is affected by customer behaviour. The effect of temperature (4 °C and 10 °C) and storage time for the number of lactic acid bacteria and bifidobacteria in fermented milk products (yoghurt and kefir milk) was examined by cultivation methods. The number of beneficial bacteria in baby food was also specified. Based on the results of this experiment it can be said, that the storage time significantly affects the amount of considered bacteria in fermented dairy products, but the legislative limits were met even at their expiration date. The amount of bifidobacteria in the baby food also matched the declared values. The storage temperature did not affect the amount of considered bacteria observed effect, however there was one exception. Storage of fermented dairy products at lower temperature can be recommended for customers. It is also desirable to consume these foods as fresh as possible.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:429926 |
| Date | January 2017 |
| Creators | Andrýsková, Martina |
| 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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