Výroba jogurtů tradiční technologií

The bachelor thesis deals with the production of yoghurts by a traditional technology. It describes the technological processes of the production, from the acquisition of basic raw materials, health-conscious milk to the realization of the final product, the yoghurt. The thesis deals with the composition and properties of the milk used in the production of yoghurt and the gathered microorganisms necessary for the production of the yoghurt, especially the yoghurt bacteria Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus, which results in the formation of yoghurt. The history of yoghurt and its legislative definition, the yoghurt types, possible yoghurt deficiencies and myths that disseminate from an ignorance of yoghurt, are also mentioned. Also this bachelor thesis deals with the production of the Greek yoghurt