This thesis on a Method for extending the shelf-life of dairy products in its theoretical part with milk and milk products, in special chapters separately with fresh cheese - their general process of production and possible defects. Furthermore, the theoretical part deals with the reasons for spoilage of dairy products, due to the external environment on microorganisms. These include in particular the temperature, pH and water activity. The other chapters are focused on different basic methods for extending shelf-life, which are often used in dairying. These include antimicrobial agents, lactic acid bacteria. Lactic acid bacteria is devoted to a separate subhead with protective lactic acid bacteria. The last part of the theoretical thesis is focused on hygiene, which to make cheese inseparable. The practical part of this study looked at the effects of protective cultures added to fresh cheeses. In dairy pilot plant were produced four kinds of cheese - three different types of protective cultures, one with classic cream culture. Samples were always salted and unsalted. All samples were then evaluated by chemical and microbiological analysis to determine the effect on shelf life.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:362898 |
| Date | January 2016 |
| Creators | Piskačová, 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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