Zobrazeno 1 - 10
of 33
pro vyhledávání: '"laktóza"'
Autor:
Pastorková, Eva
The thesis focused on milk and its alternatives, i.e. plant-based drinks. The theoretical part summarized the nutritional value of milk and its consumption in the world and the Czech Republic. As a source of fats, proteins, minerals, and vitamins, mi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2186::29a200ce4d84687ddd5395edfad500f4
http://www.nusl.cz/ntk/nusl-507462
http://www.nusl.cz/ntk/nusl-507462
Autor:
PROKOP, Daniel
When only automatic systems are used for milking milk, it is essential to evaluate the quality of the milk, preferably in real-time, to maintain the high quality of the products and at the same time to detect health problems in the dairy cow in good
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2186::a79595a604d12ca3369b082e6b6a113a
http://www.nusl.cz/ntk/nusl-518160
http://www.nusl.cz/ntk/nusl-518160
Autor:
KÁCHOVÁ, Nikola
The bachelor's thesis entitled "Lactose intolerance and the inclusion of dairy products in the diet" is divided into two parts. The theoretical part deals with the issue of lactose intolerance, calcium, discusses the importance of milk and dairy prod
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2186::38488ddd09fc6f215fe52d6a4aa24357
http://www.nusl.cz/ntk/nusl-518743
http://www.nusl.cz/ntk/nusl-518743
Autor:
Poláčková, Pavlína
The aim of this bachelor’s study was to evaluate an effect between quantitative and qualitative parameters of milk efficiency. As a quantitative parameter was used milk yield. Observed properties from qualitative compounds were fat, protein, lactos
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2186::aa15948f891f797a439d403665de639f
http://www.nusl.cz/ntk/nusl-524393
http://www.nusl.cz/ntk/nusl-524393
Autor:
Fajtl, Zbyněk
This thesis deals with the study of yogurt preparation and changes during its storage. The theoretical part contains information about parameters affecting both the preparation and properties of the final product. The experimental part describes meth
Externí odkaz:
http://www.nusl.cz/ntk/nusl-401909
Autor:
BÁRTOVÁ, Hedvika
At the last time, we can see increased interest of lactose-free dairy products. The aim of the thesis was to evaluate offer of such products at selected retail chains in the South Bohemian region, then to conclude a sensory assessment of selected pro
Externí odkaz:
http://www.nusl.cz/ntk/nusl-395200
Autor:
Dolanská, Pavla
This bachelor's thesis deals with issues relating to lactose intolerance and examines its influence on the quality of life of patients suffering from it. The thesis is divided into two parts. Theoretical and practical part. The theoretical part is di
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2186::ca675fe2a4d23ab08561a14632faa33f
http://www.nusl.cz/ntk/nusl-396887
http://www.nusl.cz/ntk/nusl-396887
Autor:
Žitňanová, Natálie
This bachelor thesis focuses on the distribution of milk by its stage of lactation, that is immature milk or colostrum and mature milk. There is distribution by protein type as well. Thesis is focused on dairy cow milk, describing its individual comp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2186::affe4126e2a3fede4b7f567f07c0c6d6
http://www.nusl.cz/ntk/nusl-427463
http://www.nusl.cz/ntk/nusl-427463