Zobrazeno 1 - 10
of 14
pro vyhledávání: '"syrové mléko"'
Autor:
BEZÁNYIOVÁ, Michaela
Milk is an important part of the human diet due to its composition. The aim of the bachelor thesis was to create a review focused on the microbiota of raw cow's milk and dairy products. The thesis summarizes the ways of primary and secondary microbia
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2186::6d5e8793ab81e5315a45b90ba6635282
http://www.nusl.cz/ntk/nusl-519072
http://www.nusl.cz/ntk/nusl-519072
Autor:
Strnadová, Ivana
This thesis analyses the occurrence of the pathogenic microorganisms in raw milk. The theoretical part of this thesis focuses on the description of the particular microorganisms, their biochemical activity, their source and the transmission. Furtherm
Externí odkaz:
http://www.nusl.cz/ntk/nusl-430412
Autor:
BEEROVÁ, Michaela
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
Externí odkaz:
http://www.nusl.cz/ntk/nusl-251893
Autor:
VOČADLOVÁ, Kateřina
The aim of this work is to assess the public knowledge of heat treatment, its purpose and effect on milk quality and to find out their attitude to raw milk consumption. Heat treatment of milk is a commonly used part of dairy processing. Although the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2186::f367da6c941f530fa6387ade1a49b0f5
http://www.nusl.cz/ntk/nusl-251894
http://www.nusl.cz/ntk/nusl-251894
Autor:
BEEROVÁ, Michaela
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2186::fd86b961063f1296114f092729d1ee3f
http://www.nusl.cz/ntk/nusl-251893
http://www.nusl.cz/ntk/nusl-251893
Autor:
Valíčková, Jana
This Master thesis called Comparison of methods for measuring milk coagulation deals with a major technological step in the production of cheese, which is the process of curdling of milk. Two methods for measuring this process were compared, particul
Externí odkaz:
http://www.nusl.cz/ntk/nusl-250436
Autor:
Zatloukalová, Růžena
The thesis summarizes findings about the microbiology of goat and sheep milk and of farm produced cheese. It describes the production of selected groups of cheeses. It deals with particular microorganisms which are important with respect to technolog
Externí odkaz:
http://www.nusl.cz/ntk/nusl-179051
Autor:
HAVRÁNKOVÁ, Iveta
Milk is one of the few products which we can use for direct consumption. Not only is it important for human nutrition as a raw product, but it also finds an increasing usage in food industry. The quality of milk is affected by various factors. This w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2186::63ff591de8fc39ce016eb9b76046da8b
http://www.nusl.cz/ntk/nusl-137189
http://www.nusl.cz/ntk/nusl-137189
Autor:
HRUBEŠOVÁ, Kristýna
This work talks about the problems of food-borne pathogens in raw milk, with a special focus on Campylobacter jejuni and Staphylococcus aureus including its negative influence on health of the consumers. The topic of consumption of raw milk was latel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2186::d63fe5efb34e5818572e88faaaaac5df
http://www.nusl.cz/ntk/nusl-137197
http://www.nusl.cz/ntk/nusl-137197