Technologický postup výroby hnědého syrovátkového sýru a sledování vlivu teploty na konzistenci

The content of this thesis was discussion of the technological process of production of brown whey cheese and monitoring the impact of temperature on consistency. In the production of cheese whey was used goat farm Šošůvka. Whey is a dilute solution of lactose, proteins, fat, salt, and water-soluble vitamins. The main component of the whey lactose, which constitutes 70 -- 80% of the total solids. Another major component of whey is whey protein, which are a natural part of milk. The product of evaporation of whey cheese is called Mysost or Geitost from cow and goat whey in a certain volume ratio. The finished cheese looks like a bar of soap is a semi -- hard caramel colore