Search

Goat milk coagulation properties (gMCP) are important trait for the cheesemaking industry but are rarely included in national breeding programs. In the present study, we monitored goat milk quality traits and gMCP of Slovenian Alpine goats within a single flock (N = 77), reared in the same common environment over three-year period. In addition, using pedigree data, we looked for correlations among dams, daughters (N = 32 pairs) and gMCP. Traditional gMCP measurements were introduced into a 4-parameter curd firmness over time (CFt) model. Several gMCP parameters were associated with parity and stage of lactation. Most notably, estimated rennet coagulation time (RCTeq), curd firmness at 15 (a15eq) and 20 min (a20eq) after rennet addition were strongly correlated between dams and their daughters. These results support further research of genetic parameters for gMCP and the inclusion of breeding value predictions for gMCP in national breeding programs.

Mastitisi su zapaljenski procesi u mlečnoj žlezdi prouzrokovani mikroorganizmima i predstavljaju bolest sa posledično velikim ekonomskim štetama zbog smanjenja količine i kvaliteta mleka, troškova lečenja i odbacivanja mleka tokom lečenja. Mastitisi i etiologija mastitisa kod koza su u osnovi slični kao kod krava. Mogu da se pojave u akutnom ili perakutnom obliku sa teškim opštim stanjem praćenim mortalitetom i supkliničkom obliku bez simptoma i uginuća, ali sa održavanjem infekcije u vimenu i kliconoštvom u stadu. Koagulaza negativne stafilokoke (KNS) imaju najveću prevalenciju i mogu izazvati perzistentne infekcije, praćene povećanjem broja somatskih ćelija u mleku i slabo izraženim oblikom sa rekurentnim kliničkim epizodama. Incidencija intaramamarnih infekcija kod koza izazvanih sa Staphylococcus aureus je niska (

The diploma thesis focuses on the analysis of the nutritional level of dairy cows and its influence on selected qualitative indicators of milk production. The aim of the work is to carry out a comprehensive assessment of the impact of feed ration and its composition on the quality and quantity of milk production, with an emphasis on identifying optimal nutritional conditions for achieving the highest utility and ensuring good health and living conditions for dairy cows. In the first part of the work, a theoretical review of current knowledge about dairy cow nutrition and milk quality was carried out, focusing on energy and nutrient needs of dairy cows, quality and optimal representation of feed, individual phases of lactation, milk quality, microbiological and hygienic value of milk, and factors affecting its quality. In the second part of the work, an analysis of the nutritional level in the selected breeding was performed. Mixed feed rations and individual components contained in them were evaluated here. Furthermore, utility and qualitative indicators of milk (fat content, protein, lactose, somatic cells, and total number of microorganisms) were assessed.

Milk is a basic component of food represented in the menus of the vast majority of the population. Consumption affects enough essential proteins, fatty acids and minerals in diet. Even thought milk is an integral part diet, because of modernization of recent years, it has been replaced by plant-based drinks - almond, coconut, oat, soy. The work includes a detailed analysis of both food groups and their subsequent comparison within the framework of the effect on human health. The theoretical part of the presentation deals with types of animal milk - cow's, sheep's and goat's. All three types of milk will be analyzed, both from the point of view of chemical composition of proteins, carbohydrates, fats, vitamins and minerals and from the point of view of their positive and negative effects on the human organism. After that, the theoretical part deals with second group, as with plant based drinks. I discuss almond, coconut, oat and soy drinks, their chemical composition and positive or negative effects on human health. In the conclusion, both food groups are compared and ambiguities regarding the importance in the diet are clarified. The practical part is divided into two parts. The aim of the first part of the practical part was to find out, using an online questionnaire, whether the general public...

The aim of the bachelor thesis was to evaluate the presence of aflatoxin M1 (AFM1) in raw cow's milk, depending on the season. In four terms of 2022, the determination of AFM1 in 172 bulk milk samples from 30 farms was carried out. The Charm MRL AFM1 test kit (Charm), which allows the quantitative determination of AFM1, was used. The highest proportion of samples in which AFM1 was detected was observed in the autumn (18.6 %), and the lowest in the summer (9.4 %). Only two samples had a value above the MRL of the European Union (i.e. 0.05 ug/kg). The average content of AFM1 in milk for the year 2022 was 0.0037 ug/l.

Uporaba mlekomatov je eden izmed načinov prodaje mleka. Kupec lahko na mlekomatu kupi surovo mleko, ki ga natoči v steklenico. Natančnih podatkov o količini prodanega mleka preko mlekomatov v Sloveniji praktično ni. V okviru diplomskega dela smo na podlagi podatkov iz registra Uprave za varno hrano, veterinarstvo in varstvo rastlin (UVHVVR) izvedli anonimno anketo, ki so jo rešili lastniki mlekomatov. Do konca leta 2021 je bilo v Sloveniji registriranih 107 mlekomatov. V letu 2021 se je število mlekomatov povečalo za največ in sicer za 8. Največ mlekomatov se nahaja v urbanem mestnem jedru, kjer je frekvenca ljudi velika. Kljub rasti števila mlekomatov, pa prodaja mleka v zadnjih petih letih stagnira. Količina prodanega mleka na posamezen mlekomat letno znaša med 14.000 in 16.000 litri. Prodaja mleka med delovniki se v povprečju ne razlikuje od prodaje med vikendi. Prodaja surovega mleka preko mlekomatov predstavlja tudi tveganje za potrošnika, saj surovo mleko lahko vsebuje patogene mikroorganizme, škodljive za človeka. Lastniki mlekomatov se tveganj pri takšnem načinu prodaje delno zavedajo. Zavedajo se, da mleko lahko vsebuje patogene mikroorganizme in da so higiena hleva, mlekomata in zdravje živali pomembni dejavniki, ki vplivajo na prisotnost patogenih mikroorganizmov v mleku. Ne zavedajo pa se, da lahko kljub higieni, mikrobiološkim analizam in pazljivosti, vseeno pride do kontaminacije mleka s patogenimi mikroorganizmi. Večina anketirancev bi namreč, kupcem priporočila pitje surovega mleka iz mlekomatov. The use of milk vending machines (MVM) is one of the ways to sell milk. There is practically no accurate data on the amount of milk sold through MVM in Slovenia. In this study, we conducted an anonymous survey of MVM owners based on data from the register of the Administration for Food Safety, Veterinary Sector and Plant Protection (UVHVVR). By the end of 2021, 107 MVM were registered in Slovenia. The increase was the highest in 2021, as the number of MVM increased by 8. Most MVM are located in the urban centre, where the frequency of people is high. Despite the growth in the number of MVM, milk sales have stagnated over the past five years. The amount of milk sold annually per MVM ranges from 14,000 to 16,000 litres. On average, weekday milk sales do not differ from weekend sales. The sale of raw milk by MVM also poses a risk to the consumer, as raw milk may contain pathogenic microorganisms harmful to humans. MVM owners are partially aware of these risks. They are aware that milk may contain pathogenic microorganisms and that the hygiene of the barn, the MVM, and the health of the animals are important factors affecting the presence of pathogenic microorganisms in milk. However, they are not aware that despite hygiene, microbiological analysis and vigilance, contamination of milk with pathogenic microorganisms can occur. In fact, the majority of respondents would recommend customers to drink raw milk from MVM.

Laktoza je sladkor prisoten v mleku, ki ga 75 % ljudi težje prebavlja. Zaradi razširjenosti težav se povečuje proizvodnja mleka brez laktoze. Mleko in mlečne izdelke se analizira z različnimi analiznimi metodami. V besedilu so zajete glavne metode za določanje laktoze v mleku in mlečnih izdelkih, ki se uporabljajo na Inštitutu za mlekarstvo in probiotike (v nadaljevanju IML-PRO). Predstavljene so tudi nekatere druge uspešne metode. Najbolj razširjena je uporaba metode MID-IR, ki služi kot glavna rutinska metoda za analizo glavnih komponent mleka. Predstavljena je metoda diferencialne pH-metrije, ki se na IML-PRO uporablja pri izvedbi laboratorijskih poskusov. Najbolj občutljiva metoda, ki jo uporabljajo na IML-PRO, je metoda HPLC, ki služi kot referenčna metoda za preostale metode. Uporabljajo se tudi encimske metode, ki dajejo zadovoljive rezultate. Metoda HPAEC PAD se je na podlagi študij izkazala za najobčutljivejšo metodo z najnižjo mejo zaznavnosti. Metoda je referenčna in zahtevnejša za uporabo, prav tako kot HPLC je metoda časovno zamudnejša in cenovno dražja. Vsaka opisana metoda ima določene prednosti in slabosti. Razvoj znanosti se vse bolj nagiba k iskanju še hitrejših in učinkovitejših metod. Razvijajo se biosenzorji z različnimi elektrodami, ki zagotavljajo hitre in primerljive rezultate s preostalimi metodami. Lactose is a milk sugar that is difficult to digest for 75% of human population. Lactose-free milk production is increasing due to the prevalence of the problem. Milk and dairy products are analyzed by various analytical methods. The text covers the main methods for the determination of lactose in milk and dairy products used at the Institute of Dairy Science and Probiotics (hereinafter IML-PRO). Some other successful methods are also presented. The most widespread method, used at IML-PRO, is the MID-IR method, which serves as the main routine method for the analysis of the main components of milk. There is also a differential pH metric method presented which is used in laboratory experiments at IML-PRO. The most sensitive method, used at IML-PRO, is the HPLC method, which serves as a reference method for other methods. Enzymatic methods are also used to give satisfactory results. Based on studies, the HPAEC PAD method has proven to be the most sensitive method so far, with the lowest detection limit. The method is a reference method and quite demanding to use, just like HPLC, the method is more time consuming and expensive. Each method described has certain advantages and disadvantages. The development of science is increasingly leaning towards finding even faster and more efficient methods. Biosensors with different electrodes are being developed that provide fast and comparable results with other methods.

Mleko in mlečni izdelki so odličen vir za razvoj mikroorganizmov (MO), tako koristnih, patogenih kot kvarljivih. V diplomskem delu smo ugotavljali njihov vpliv na surovo in pasterizirano mleko, jogurt, kefir, smetano ter surovo maslo. S pregledom literature smo spoznali, da so najpogostejši koristni MO mlečnokislinske bakterije (MKB), med katere spadajo predvsem sevi rodov Lactobacillus, Lactococcus, Leuconostoc, Streptococcus, Enterococcus. Tehnološko najkoristnejša naloga MKB je fermentacija laktoze, ki je pomembna pri izdelavi fermentiranih mlečnih izdelkov. Poleg tehnološko koristnih MKB so pomembni tudi probiotični MO (npr. bifidobakterije), ki so v manjši meri naravno prisotni v surovem mleku. Najpogostejši patogeni MO v mleku in mlečnih izdelkih so Listeria monocytogenes, Salmonella spp., Staphylococcus aureus, Campylobacter spp., Escherischia coli, Enterobacter ter Yersinia enterocolitica, predvsem kot posledica slabega zdravstvenega nadzora krav in osebja. Uživanje takega surovega mleka ali izdelkov iz surovega mleka pa lahko pripelje do izbruhov bolezni. Prisotnost kvarljivcev v mleku in izdelkih je odraz slabe higiene mlekarske opreme, nezadostne toplotne obdelave ter nepazljive in nehigienske predelave surovega mleka. Kvar se kaže v neznačilnem okusu, vonju, barvi, aromi ter prisotnosti neželenih plinov. Pomembni kvarljivci so psihrotrofne bakterije, ki so občutljive za toploto, a izločajo toplotno stabilne proteolitične in lipolitične encime. Milk and dairy products present an ideal environment for growth of beneficial, pathogenic and spoilage microorganisms (MO). In our thesis, we investigated how these affect raw and pasteurised milk, yoghurt, kefir, cream and butter. By reviewing the literature, we realised that the most common beneficial MO are lactic acid bacteria (LAB), for example Lactobacillus, Lactococcus, Leuconostoc, Streptococcus and Enterococcus. The most technologically important function of LAB is lactose fermentation, which is important in the production of fermented dairy products. Beside technologically important LAB, there are also health beneficial probiotics (for example Bifidobacterium spp.). The most common pathogens in milk and dairy products are Listeria monocytogenes, Salmonella spp., Staphylococcus aureus, Campylobacter spp., Escherichia coli, Enterobacter and Yersinia enterocolitica, mainly as a result of poor health control of cows and staff. However, consumption of such raw milk and products can lead to disease outbreak. The presence of spoilage MO is due to poor hygiene of milking equipment, insufficient heat treatment, and careless and unhygienic processing of raw milk. Spoilage is evident as uncharacteristic taste, smell, colour and aroma. The most common spoilage MO are psychrotropic bacteria, which are heat-sensitive, but they produce proteolytic and lipolytic enzymes.

The aim of the Master's thesis was the evaluation of selected indicators of milk quality, including antibiotic residues, and to assess the methods of their determination. Moreover, the evaluation of pesticide monitoring in the milk of cows, sheep and goats was conducted in the Czech Republic in the period between 2006 to 2020.

Mycotoxins, as secondary products of fungi, can contaminate feeds and enter the milk through the metabolic pathway in the cow's body. The most studied mycotoxin associated with milk contamination is aflatoxin M1 (AFM1). The review focuses on the identification of different types of mycotoxins and their transfer to milk, and attention is paid to a summary of the results of monitoring aflatoxins in milk and the negative effects of mycotoxins on health and the possibility of mycotoxins determination. The practical part of the thesis consists of two subchapters, namely monitoring AFM1 in raw milk of cows, sheep and goats in the years 2006-2020 from the data of the State Veterinary Administration of the Czech Republic, where the factor of the observed period and type of milk was evaluated for AFM1 content in raw milk. The second part interprets the results of AFM1 monitoring in purchased raw cow's milk delivered to the dairy factory.

Lanac proizvodnje hrane je složen proces i rizici od kontaminacije su prisutni od početka proizvodnog procesa do dobijanja finalnog proizvoda. Cilј svakog društva i industrije hrane, kao značajne privredne grane je da obezbedi bezbednu i kvalitetnu hranu za stanovništvo. Mleko je zbog svog hemijskog sastava pogodna sredina za rast i razmnožavanje mikroorganizama. Do kontaminacije mleka i proizvoda od mleka u industrijskim uslovima može doći iz različitih izvora kao što su odsustvo higijene u procesu proizvodnje i skladištenja, poreklom od učesnika u procesu proizvodnje i opreme, iz spolјašnje sredine i materijala za pakovanje. Sve površine pribora i uređaja, koji se koriste u procesu proizvodnje, prerade i čuvanja mleka i proizvoda od mleka moraju posle svake upotrebe da se očiste, operu i dezinfikuju. Pranje i dezinfekcija se sastoje iz sledećih operacija: čišćenje, pranje i dezinfekcija. Čišćenjem se uklanjaju ostaci mleka i proizvoda, pranjem se rastvaraju i otklanjaju nečistoće, a dezinfekcijom se uništavaju mikroorganizmi na površinama. Da bi se sprečili rizici kontaminacije mleka u industriji mleka imperativ predstavlјaju smernice u skladu sa GMP, GHP i HACCP. Zbornik radova

Veliki broj muznih krava na malom prostoru, stalni kontakt mlečne žlezde sa površinama koji su potencijalni nosioci patogena i visoki standardi koji se odnose na kvalitet i higijensku ispravnost mleka uslovljavaju potrebu da se kontinuirano primenjuju biosigurnosne mere u farmskim objektima za uzgoj muznih krava. Količina, kvalitet i higijenska ispravnost mleka kao ključni faktori uspešnosti farmskog uzgoja krava, pored genetskog potencijala i ishrane, zavise od smeštajnih uslova, tj. higijenskih mera koje se primenjuju u objektu. Jedna od najvažnijih mera koje se kontinuirano sprovode je i higijena muže u okviru koje se posebna pažnja obraća na: higijenu muzača, higijenu vimena pre muže, higijenu papila posle muže, kao i higijenu opreme za mužu. Higijena muže je jedan od ključnih faktora za dobar zdravstveni status mlečne žlezde. Velike ekonomske štete uzrokovane mastitima zahtevaju posebnu pažnju u izradi i sprovođenju planova kontrole mastitisa, u kojima ključno mesto ima dezinfekcija vimena pre i posle muže. Razvoj novih dezinficijensa i tehnologija njihove aplikacije, sa dobrim efektom na zdravlje vimena je jedan od budućih ključnih faktora prevencije bolesti mlečne žlezde. The presence of a large number of dairy cows in a small space, the constant contact of the mammary gland with surfaces that are potential carriers of pathogens and high standards related to the quality and hygienic correctness of milk, create a constant need for applying biosecurity measures in farm facilities for breeding dairy cows. The milk production, quality and hygienic correctness of the milk, in addition to the genetic potential and nutrition as the key factors in the success of cows breeding, primarily depend on housing conditions, i.e. hygiene measures applied in the facility. One of the most important measures that are continuously implemented is milking hygiene procedures, within which special attention is paid to: hygiene of milkers, hygiene measures before milking, hygiene measures after milking, as well as hygiene of milking equipment. The milking hygiene practices is one of the key factors in maintaining the health status of the mammary gland. The great economic losses that mastitis cause to the dairy industry requires particular focus in the development and implementation of mastitis control plans, in which disinfection of udders before and after milking plays a key role. The development of new disinfectants and their application technologies, with a good effect on the health of the udder, is one of the future key factors in the prevention of mammary gland diseases. Zbornik predavanja

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, milk is of nutritional value. Furthermore, the importance of milk in human nutrition for different age groups was discussed. Related dietary recommendations and reasons limiting milk consumption were introduced. This included health reasons such as lactose intolerance, cow milk protein allergy or the rarely occurring galactosemia, as well as ethical or environmental reasons. Last but not least, alternatives to milk, i.e. plant-based drinks, were presented. These drinks are based on extracts of legumes, cereals, nuts and/or seeds diluted with water and often supplemented with other additives. The practical part aimed to assess the dietary habits of the general public and nutritionally educated people regarding the consumption of milk and plant-based drinks, including their awareness of the importance of this food in human nutrition. Data were collected using a questionnaire survey. In addition, the nutritional values of selected plant-based drinks were also compared with cow's milk. Within the sample studied, milk was observed to be a frequent part of the...

With the ever-increasing demands on milk yield, it is necessary that the present feed is of the highest quality and contains the required nutrients. To fulfill these requirements, the bulk feeds produced, especially maize silage, must be healthy and of the highest quality. The bachelor thesis was divided into two parts. In the first, thus theoretical part, are generally discussed about the silage process and related terms, such as ensilability or silage. However, the majority part of it is devoted to technological silage processes. Following these processes means healthy and high-quality feed. These processes include mainly covering, compactining, filling silage pits and more. From a qualitative point of view, it is important to control the dry matter content, the length of the cut and the degree of grain crushing. Failure of following the recommended the optimal values may mean a degradation of the fermentation process or the occurrence of undesirable microorganisms in the final feed. In a result, the utility and reproductive properties are worsen. The health of the animals may also be worsen. Preservatives can be used to improve the fermentation process and keeping constant aerobic stability during feeding. The end of the theoretical part is devoted to nutrition and feeding techniques of dairy cows, specifically mixed feed ration (TMR), rumen fermentation and milk yield. The practical part was carried out on a dairy farm in Pernarec, which is part of the Úněšovského statku a.s., which agricultural in the northern part of Plzeň. Here were evaluated the annual milk yields and the factors that influence them. The majority part is devoted to the analysis of corn silage and the preparation of TMR. Next were evaluated the qualitative composition of silages and the precision of TMR preparation in relation to the economics of milk production. The possible effect of the weather on milk yield and quality of corn silages was also taken account. Monitored and evaluated were data in the years 2018 - 2021.

Mleko i proizvodi iz mleka, zauzimaju značajno mesto u ishrani ljudi. Pored sastojaka, koji se normalno nalaze u mleku mogu da sadrže u manjoj ili većoj količini druge supstance, koje se nazivaju kontaminanti. Hemijski kontaminati predstavljaju hemijski rizik, koji može nastati tokom dobijanja, prerade i čuvaja mleka. To su materije koje se uobičajeno ne nalaze u mleku dobijenom "prirodnim procesom" (potpunom i neprekidnom mužom, ispravno držanih i pravilno hranjenih, zdravih muznih životinja). Neke od supstanci se teško razlikuju od prirodnih sastojaka mleka, a neke su potpuno nove u mleku. Aktivnost čoveka i emisija štetnih materija u životnu sredinu utiče na kvantitet zagađenja mleka. Hemijski kontaminanti štetno utiču na organizam muzne životinje i na zdravlje čoveka. Kontaminacija mleka najčešće je posledica namerne upotrebe hemijskih materija u lancu proizvodnje hrane, bilo zbog povećanja proizvodnje (hormoni) ili zaštite zdravlja životinja (antibiotici). Hemijski kontaminanti u organizam muznih životinja dospevaju putem hrane, vode i vazduha i u organizmu muzne životinja se metabolišu i deponuju u tkivima ili izlučuju ekskretima i mlekom. U zavisnosti od porekla i načina delovanja hemijski kontaminanti su, prema Aneksu I Direktive Saveta 96/23 / EC, razvrstani u dve grupe (A i B). Grupa A - supstance koje imaju anaboličko dejstvo i druge nedozvoljene supstance: Stilbeni, derivati stilbena, njihove soli i estri; antitireoidni agensi; steroidi (estradiol, progesteron, testosteron, trenbolon i dr.); laktoni rezorcilne kiseline, uključujući zeranol; β-agonisti (klenbuterol, salbutamol; ostala jedinjenja (nitrofurani, hloramfenikol). Grupa B–veterinarski lekovi i kontaminanti životne sredine: Antiimikrobne supstance (antibiotici, sulfonamidi i karbadoks); drugi veterinarski lekovi (antihelmintici, ekto- i endoparazitici; kokcidiostatici, uključujući nitromidazole; karbamati i piretroidi; sedativi (trankilajzeri, β-blokatori); nesteroidni anti-inflamatorni lekovi; druge farmakološki aktivne supstance. Kontaminanti životne sredine su organohlorna jedinjenja uključujući i polihlorovane bifenile; organofosforna jedinjenja; toksični elementi (olovo, arsen, živa i kadmijum); mikotoksini, boje itd. Dodate materije (aditivi) su materije dodate u cilju falsifikovanja mleka). Sistemi kontrole kao što su menadžment kvaliteta i Hazard Analysis Critical Control Points (HACCP) imaju ulogu u prevenciji i kontroli hemijskih kontaminanata u mleku i proizvodima od mleka. U ovom preglednom radu će biti prikazani najznačajniji hemijski kontaminati mleka i proizvoda od mleka, kroz primere iz prakse biće ukazano na značajnu ulogu i multidisciplanarni pristup veterinarske, medicinske i farmaceutske struke za bezbednost hrane, što je impearativ svakog društva. Knjiga sažetaka

This thesis deals with the issue of dairy farms in the Czech Republic. In the theoretical part the main dairy and mixed breeds of cattle bred in the Czech Republic are presented. It also shows the number of dairy cows over the years since 1995. Milk producer organisations operating in the Czech Republic are presented. The evolution of milk prices is also shown. The milking process and milk composition are presented. In the practical part a selected dairy farm is presented. Introduction to its history, management, feeding of dairy cows, housing of dairy cows. The development of fat, protein, total microorganism content and somatic cell count in milk for the year 2021 is shown. A SWOT analysis for the selected dairy farm was drawn up. The owner of the farm gave an interview on dairy management.

In order to determine the variability of biochemical parameters, blood and milk were sampled from 25 Holstein cows for a period of three months. The differences in the analyzed parameters due to the animal's health status (risk of acidosis or ketosis or normal health status; defined according to the fat/protein ratio) and animal’s age (parity classes) were determined. The results of this research indicate the variability in biochemical parameters in both blood serum and milk as a result of variance in animals' health status and due to various age of animal implying that animals' response depends on animal age. Obtained results should be considered in the modelling for the prediction of metabolic disorders occurrence. U cilju utvrđivanja varijabilnosti biohemijskih parametara uzorkovani su krv i mleko od 25 holštajn krava u trajanju od tri meseca. Utvrđene su razlike u analiziranim parametrima u zavisnosti od zdravstvenog statusa životinje (rizik od acidoze ili ketoze ili normalnog zdravstvenog stanja; definisano prema odnosu masti/proteina) i starosti životinje (paritetne klase). Rezultati ovog istraživanja ukazuju na varijabilnost biohemijskih parametara u krvnom serumu i mleku kao rezultat varijanse zdravstvenog stanja životinja i zbog različite starosti životinja, što implicira da odgovor životinja zavisi od starosti životinje. Dobijene rezultate treba uzeti u obzir pri modeliranju za predviđanje pojave metaboličkih poremećaja.

The bachelor thesis deals with the most important mineral substances that are found in milk and the role of calcium in the human body. It also characterizes the calcium content and its availability in selected dairy products and other foods. The next part deals with the issue of lactose intolerance - definition, manifestations, diagnosis and treatment. The last part is devoted to analytical methods used to determine the calci-um content of milk.

This bachelor thesis is dedicated to the topic: Production technology and quality parameters of parmesan type cheeses. The first part of the literature search deals with the general characteristics of Parmesan type cheeses. The second part describes the input raw materials, namely milk, rennet, milk cultures and salt. The next part of the thesis focuses on the technology of Parmesan cheese production. The individual steps of production include: preparation of the raw material, production of the curd, pressing and moulding, salting and maturation. This is followed by a section on European Union trademarks, which include: Protected Designation of Origin (PDO), Protected Geographical Indication (PGI) and Traditional Speciality Guaranteed (TSG). The next section describes the specific cheese-producing countries and the individual representatives of Parmesan type cheese. The cheese types are Grana Padano, Parmigiano Reggiano and Pecorino from Italy, Sbrinz from Switzerland, Džiugas from Lithuania and Gran Moravia from the Czech Republic. The last section deals with the sensory parameters of Gran Moravia Vecchio and Parmigiano Reggiano.

The aim of the diploma thesis was to assess the influence of selected demographic factors on the preferences of fermented dairy products. For this purpose, a question-naire survey was created, which was attended by 278 respondents (128 men and 150 women). The questionnaire survey revealed that the most frequently consumed prod-ucts are semi-hard and natural cheeses and yoghurts, while the most popular yoghurt is classic white yoghurt with more than 3% fat. The group of older respondents pre-ferred semi-fat cheeses, while the fatness of the cheeses was not essential for the group of younger respondents. The most preferred dairy company was Madeta (50% of respondents). When choosing a product, consumers were most often influenced by price and flavour, while the price influenced more men, and the flavour influenced more women. The results of the diploma thesis can be beneficial for better infor-mation about the frequency of consumption and preference of fermented dairy prod-ucts among Czech consumers.

The aim of this study was to evaluate milk production and quality of raw cow milk on a selected farm. Pool and individual milk samples were evaluated. The analysis of pool milk samples was done based on the data provided from the selected farm. Data on quality parameters for individual milk samples were obtained from laboratory examination of the collected samples. From the pool samples, the effect of year and calendar month was found to be statistically significant for the values of somatic cell count, total number of microorganisms, freezing point, fat content, protein content, non-fat dry matter and lactose and pH of milk. In the individual milk samples, the protein content and citric acid content of the milk were found to be higher than the normal milk content. Of the fatty acid content of milk fat, the highest saturated fatty acid content was found.