Kontrola jakosti syrovátky jako suroviny pro zpracovatele

There is information about the contents of sweet and sour whey, mainly the whey protein, in my diploma thesis. This work also includes whey processing (drying) and the possibilities of its use in certain foodstuff. There are chapters related to whey processing and storage, and also related to factors that can influence the stability of whey in a negative way. My work includes the research of goat whey from the farm of Šošůvka. The aim of the research was to prove quality of the whey, pH changes and titratable acidity in a period of time. I had to find out if there are some colour changes during the storage time. The practical part of my thesis includes the presence of microorganisms in the whey. The parameter was determined between June and October 2014 in the Institute of Food technology of the Mendel's University in Brno. It is connected to the project Whey processing for foodstuff with the help of preservative methods, using some effective plant stuff