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Nowadays, we can see on market mainly fermented milk products with addition of probiotic microorganisms, especially strains of Lactobacillus and Bifidobacterium. We can meet also other types of probiotic products. It is recommended to consume at least 100 grams of fermented milk products with minimal concentration of 10⁶ of probiotics in one gram or mililitr of product daily for reaching positive effect on men's health. During fermentation of the carbohydrates, proteins and lipids are disunite and many of aromatic compounds ane compose. They give a typical sensory characteristic to fermented milk products. For quality and quantity level of probiotics, changes of pH value and sensory quality of five kinds of fermented milk product Yoghurt Drink with different flavour were analyzed during the whole expiration period (28 days). Obtained results were statistically evaluated via the analysis of variance and the method of multiple comparison according to Tukey test (P < 0,010) and (P < 0,001). During the minimal endurance time lactic acid bacteria and Bifidobacterium sp. were evaluated and changes of descriptors and pH value were detected. Number of LAB was up to 10⁷ CFU/ml in all samples during 28 days of analysis. Only at sample 2 the number of LAB was 10⁶ CFU/ml. Bifidobacterium sp. grew about degree. The number of LAB and Bifidobacterium sp. of yoghurt drink correspond with public notice number 77/2003 Sb, LAB 10⁷ nad Bifidobacterium sp. 10⁶ KTJ/ml. During 28 days of storage the pH value decreased. The biggest pH drop was recorded between 21. and 28. days of storage in all samples. The beginning pH value was 4.03-4.07 and the final value was between 3.80-3.95. The results of sensory evaluation processed by analysis of dispersion according to type were statistically conlusive in descriptors thickness, texture, intensity of smell, pleasantness of taste and general impression. The results of sensory evaluation processed by analysis of dispersion according to days of storage were statistically conlusive in descriptor pleasantness of smell.

Cambisols cover an estimated 45% of agricultural soils in the Czech Republic. We aimed our work at stabile forms of organic carbon and humic substances quality in Cambisols under different types of soil management (grassland and arable soil). Object of our study were the following subtypes of Cambisols: Eutric Cambisol (locality Vatín - arable soil), Eutric Cambisol (locality Vatín - grassland), Haplic Cambisol (locality Náměšť n/Oslavou - arable soil), Leptic Cambisol (locality Ocmanice - grassland), Haplic Cambisol (locality Nové Město na Moravě - arable soil), Haplic Cambisol (locality Přemyslov - Tři Kameny - grassland), Arenic Cambisol (locality Pocoucov - arable soil), Dystric Cambisol (locality Sněžné - arable soil), Dystric Cambisol (locality Velká Skrovnice - arable soil), Dystric Cambisol (locality Vojnův Městec - arable soil). Non-destructive spectroscopic methods such as UV-VIS spectroscopy, synchronous fluorescence spectroscopy (SFS) and ¹³C NMR spectroscopy for humic substances (HS) quality assessment were used. Total organic carbon (TOC) content was determined by oxidimetric titration. Fractionation of HS was made by short fractionation method. Isolation of pure humic acids (HA) preparation was made according to the standard IHSS method.
Results showed that TOC and humus content varied from 2.70 % (grassland) to 1.3 % (arable soil). Average HS sum was 8.4 mg/kg in grassland and 6.4 mg/kg in arable soil. Average HA sum was 3.6 mg/kg in grassland and 3 mg/kg in arable soil. Fulvic acids (FA) content was 4.7 mg/kg in grassland and 3.7 mg/kg in arable soil. HS quality was low and very similar for all studied samples. HA/FA ratio low (< 1). HS absorbance in UV-VIS spectral range was low and similar in all studied samples. Higher absorption in this spectral range was closely connected with higher HS content. Also in 2D-synchronous fluorescence scan spectra similar shape of spectral lines was detected. Relative fluorescence intensity strongly depended on HA and FA content. Five main fluorescence peaks for HA and FA presence at λ_ex./ λ_em.: 468/488, 482/502, 450/470, 376/396, 340/360 at constant difference of Δλ=20 nm were measured. ¹³C NMR spectra of HA isolated from Eutric Cambisol showed low aromaticity degree and high content of aliphatic moieties. HA were young (= less aromatic compounds in HA molecule) and no differences in HA structure were detected to compare arable soil and grassland.

Sensory-evaluation was conducted on 80 chickens (ROSS 308) 36 days old. Chickens were divided into groups by course of the diet addition of Amaranth or fishmeal in basic fed diets BR1 and BR2 (addition 2% of fish meal, 10% of no-heat-treated Amaranth, 10% of heat-treated Amaranth - popping, 10% of dry mass of Amaranth). Groups were separated by sex in rearing. Totally were 8 groups of 10 chickens. It was evaluated sensory quality of breast and legs (thigh and drumstick). There were 8 members of evaluation group; evaluation was done by group of 8 members satisfied all conditions in ISO 8586-1 in special room for sensory analysis (according to ISO 8589).
It was used five-point scale (1 - at least desirable, 5 - the most desirable) in evaluation of five main (descriptors) attributes of meat (colour, texture, juiciness, odour and taste).
Breast meat texture of group of heat-treated Amaranth was evaluated even with shear-force measuring (W.B.).
The correlation coefficient was -0,91 for statistical relationship between sensorial measured texture and evaluation of the shear-force. Addition of no-heat-treated and dry mass of Amaranth had positive effect (P < 0,05) on colour (paler meat), taste and odour (more desirable) than addition of fishmeal and heat-treated Amaranth. Members of evaluation group detected moderate fish aftertaste and taste of thighs at meat, when chickens were fed by fishmeal (but without statistical variance). Beyond, variance (P < 0,05) was detected with addition of fishmeal only in compare with dry mass of Amaranth addition. This diet was evaluated as more desirable than others groups in relation to taste and odour of meat. All groups fed by Amaranth were positive evaluated in taste and odour and no group were qualify as unacceptable for consumers. Contrasts between sexes were not indicated in this age of young chickens, but only tendency to better texture and taste of the meat of pullets.

In 1973 was proclaimed the Hybridization program within pig breeding in Czechoslovakia. It was aimed at improving better pork quality and increasing higher nutrition value through meat specialization hybrids. Duroc, Hampshire, Pietrain and Landrace breeds were using in hybridization. Proclaiming the new form meat commercializing of pigs should to ensure better interest of breeders on producing meat specialized hybrids. This form was initiated in EEC since 1985 and Czechoslovakia was prepared to ensure authorized grading assessment methods slaughter-pigs. Since March 2004 the Czech Republic is a member state of the European Union with harmonized legislation similir to EU legislature. New instruments as FOM, Ultra-FOM, ZP and HGP 4 were purchased. There SEUROP system were established. Submitted study observes quality development slaughtering pigs since the nineties to present. Pork quality was increased more rapidly than expected and in 2007 was reached the estimated level in 2010. Examples of grading methods in monitored periods is mentioned and particular effects commented.