Technologie výroby a kvalitativní parametry sýrů parmezánového typu

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.