| Popis: |
The diploma thesis evaluated the qualityof eight types of pharmaceutical cheeses, where microbial activity was observed. The growth od the microorganism was monitored at the time of storage for 3 weeks. Coliform microorganisms psychotropic mikroorganisms, yeasts, molds, enterococci, milling bacteria and total microorganisms were analyzed in the cheeses, The sensory quality of the cheese was evaluated in the case of storage, which was analyzed after 7 days for three weeks. The whole review was repeated three times. Changes in sensory parameters were tested: appearance, consistency, taste, smell, cow, sheep and goat milk impression, overall impression. |
