The theme of this thesis is The use of bioactive compounds in order to prolong durability of dairy products. In the theoretical part, the importance, presence and influence of bioactive compounds are discussed. Also described are the individual dairy products, the use of fermentation in order to prolong durability of products and the use of lactic acid bacteria during process of production of fermented dairy products. Subsequently, the discussion focuses on the influence of bioactive compounds in dairy products on personal health. The aim of the practical part is to examine the influence of adding herbal essential oils and infusions into the sweet whey. The investigation concentrated on whether there was any influence on the chemical properties of whey and its durability.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:179966 |
| Date | January 2014 |
| Creators | Šafářová, Iveta |
| 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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