Porovnání kvality UHT mléka

The diploma thesis is concerned with the quality of UHT milk in the Czech republic and changing its properties during cold storage. The first part describes the composition of milk and the various steps of the manufacturing process of milk treated by high temperature heating. It is further elaborated the issue of nutritional and sensory changes after heat treatment. The second part focuses on the research of 35 samples of milk with different fat content UHT-treated by heating purchased in the Czech markets. We bought two packs from each sample. The content of some ingredients (fat, protein) listed on the packaging were experimentally controlled for all samples. A titratable acidity and active acidity was measured and the milk was analysed for sensory and microbiological quality. The samples were stored in the refrigerator. After the shelf life the sensory and microbiological quality was tested. The titratable and active acidity was checked again. The results were statistically analyzed by paired t-test and compared with results of other authors. It showed good quality UHT milk placed on the Czech market