The thesis deals with two technological properties determining the quality of milk, clotting and fermentation ability by titrable acidity, which are influenced by a large number of factors. The aim of the work was to assess the influence of milk composition, breed, order and stages of lactation on clotting and souring ability of cow and goat milk based on obtained analysis. Detailed analysis focused primarily on cow milk.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:381746 |
| Date | January 2017 |
| Creators | PECOVÁ, Lenka |
| 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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