Raw milk is one of the most monitored product not only in terms of microbial, but also in terms of technology, chemistry and sensory. The aim of the thesis was the examination of the influence of cold chain interruptions on dynamic of total bacteria count (TBC) in raw cow milk. The results show that the temperature and time have a significant impact on TBC. The samples stored during the first three hours of experiment at 15 °C showed (in time 0 - 27 hours) a continuous growth with changing dynamic (5.13, 6.66, resp. log CFU/ml). The samples stored at 30 °C showed a significant increase, however there was a decrease between an hour of 25th and 26th (6.88, 6.69, resp. log CFU/ml). An hour later another increase was found (to 7.37 log CFU/ml). The samples stored at 6 °C showed the lowest values of TBC, although an increase was found after 24 hours (5.87 log CFU/ml). The second part of the thesis was an evaluation of the questionnaire survey among people consuming raw cow milk from a vending machine. The survey showed that more than a half of respondents (88%) interrupt the cold chain for no more than an hour. Then it was found that 75% of respondents do not overcook raw milk. The consumers appreciate the taste of raw milk (35%), freshness (19%), quality (16%), and a nutritional value (12%).
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:251893 |
| Date | January 2016 |
| Creators | BEEROVÁ, Michaela |
| 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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