Analysis of selected milk quality indicators and their impact on the yield and sensory properties of fresh cheeses

The aim of the diploma thesis was to evaluate the effect of cow´s milk quality on the fermentation, yield and selected properties of fresh cheese produced in laboratory conditions. For this purpose, there were 51 fresh cheese samples produced in three trials from 17 bulk milk samples originating from six farms. For milk and cheese sam-ples, selected analyzes were performed, and the obtained data were statistically eval-uated. The chemical composition, physicochemical and sensory properties, weight and yield of fresh cheese were evaluated depending on i) the time of fermentation, ii) the milk quality. As expected, the average values of pH, weight and yield of the fresh cheeses differed during the fermentation. The protein content, lactose and so-matic cell counts significantly influenced the yield and quality indicators of fresh cheese. The quality of milk also influenced the assessment of sensory properties, es-pecially color intensity and consistency. To achieve the optimal pH of fresh cheese (