Hodnocení kvality mléčných výrobků vyrobených z kozího mléka

This diploma thesis engages in theme: Quality evaluation of dairy products made from goat milk. In literature summary of the thesis is described composition and characteristics of goat milk. There is basic information about goat dairy products, especially about cheeses. Practical part of the thesis deals with measuring pH, titrating acidity, content of proteins, fat, salt, dry matter and fat in dry matter in samples of goat cheeses. All results are compared in its group of goat cheese and simultaneously with other groups of goat cheeses. Measured values of analysis are compared with data on packaging. The lowest value in majority of the analysis reach group of spreadable cheeses. The highest values in majority of the analysis were found in semi-hard cheeses made only from goat milk and from mixture of goat, cow and ewe milk. When the results are being compared with the packaging, the most values correspond with dry matter and content of proteins. The lowest corresponding results were found in fat in matter and content of salt of goat cheese