This Master's thesis is focused on evaluation of qualitative characters of cow's, sheep's and goat's milk and its different sensory quality. The theoretical part describes in detail every characters of milk as a fat, proteins, carbohydrates and also will focused on extension of quality of milk using thermo-adjustment and focused on basic sensory evaluation of certain characters, including the most frequent deviations from standard state. In the practical part is summary of results from sensory evaluation of many varieties of milk with different thermo-adjustment or following thermo-adjustment in households consecutive years 2010--2013.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:178831 |
| Date | January 2014 |
| Creators | Vintrlíková, Eva |
| Source Sets | Czech ETDs |
| Language | Czech |
| Detected Language | English |
| Type | info:eu-repo/semantics/masterThesis |
| Rights | info:eu-repo/semantics/restrictedAccess |
Page generated in 0.0017 seconds