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Charakterizace vybraných typů mléčných produktů / Characterisation of chosen types of dairy products

The aim of this thesis was to design technology of production soft cheese with white mold on the surface in a pilot plant conditions using unpasteurized milk that comes from grazing cows. This way I wanted to be closer to the traditional cheese manufacturing technology, over which today dominates the industrial. Final cheeses were subjected to sensory analysis in order to determine their acceptability for ordinary consumers. Sensory evaluation was carried out by two committees: students and seniors. Between the two committiees were noticeable differences, however, both commissions at the conclusion assessed the cheese as „good”. This evaluation was mainly based on lower ratings of taste (flavor) of the samples, which were quite strong and unusual for Czech consumers.

Identiferoai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:217117
Date January 2015
CreatorsMusilová, Lenka
ContributorsBuňka, František, Vítová, Eva
PublisherVysoké učení technické v Brně. Fakulta chemická
Source SetsCzech ETDs
LanguageCzech
Detected LanguageEnglish
Typeinfo:eu-repo/semantics/masterThesis
Rightsinfo:eu-repo/semantics/restrictedAccess

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