Změny mikrobiologických a senzorických parametrů v průběhu výroby a skladování kefíru

Kefir is a fermented dairy product made from milk fermentation by lactic acid bacteria and yeasts. The main result of milk fermentation is conversion of lactose by bacteria into lactic acid and changes in milk texture, yeast complete the product properties mainly by production of carbon dioxide and ethanol. At the same time, depending on the different bacterial and yeast expressions in the culture used and the various technological conditions of the fermentation process, other substances with sensory or nutritional significance are also produced. This diploma thesis focuses mainly on microorganisms, which are important for kefir production. It also deals with the basic characteristics of kefir, technology of production, sensory properties and microorganisms causing its spoilage. Practical part deals with changes of microflora and with sensory properties of kefir and kefir ice cream during maturation