Mikroflóra kysaných mléčných výrobků

Fermented dairy products are made from milk fermantation, using lactic acid bacteria. This fermentation is called lactic acid fermentation and its main result is the conversion of lactose into lactic acid. Simultaneously, according to the type of lactic acid fermentation, bacteria used, and fermentation conditions, various substances with sensory and nutritional significance are made. The most important fermented daily products include yoghurt and yoghurt milk, fermented cream, acidophilus milk and kefir and kefir milk. This thesis is mainly about mikroflora of this products, both the most important that are required for production, as well as variety of undesirable microorganisms and pathogens and their influence on the final product. The practical part focuses on the mikroflora of selected kefirs and compares results with the current legislation