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Evaluation of milk yield, composition and quality of organic milk of crossbreeds of Lacaune (L), East Friesian (EF) and Improved Wallachian (IW), (n = 10, L 50 EF 43.75 IW 6.25) during lactation was carried out on organic farm in Valašská Bystřice in 2007. All sheep were on the third lactation and during study they were reared on permanent pasture. The stage of lactation (SL) had a highly significant effect on milk yield (MY) and contents of total solids (TS), fat (F), protein (P), casein (C), lactose (L) and urea (U). The SL had also a highly significant effect on pH and titrable acidity (TA), whereas on rennet clotting time (RCT) the SL had a significant effect. On the other hand the SL had not a significant effect on somatic cell counts (SCC) and rennet curd quality (RCQ). The highest contents of TS, F and C were found at the end of the lactation, whereas their lowest contents were found on the 120^th day. Between the second and the last sampling the lactose content decreased. The content of U and RCT were the most variable indicators whithin the frame of our study. On the other hand SCCs were, during the whole lactation, very well-balanced and relatively low. Between pH and SCC was found positive correlation. TA gradually increased and RCT gradually prolonged with advanced lactation.

The objective of the present study was to estimate the effect of different forms of sulphur on yields and qualitative parameters of white mustard seeds. This topic was studied in 2004 in the form of a pot trial in a vegetation hall and linked up with an identical experiment with spring wheat conducted in 2003. Besides the control variant not fertilised with sulphur (1) we fertilised the soil with elemental sulphur (2), ammonium sulphate (3) and gypsum (4) and applied foliar dressing of elemental sulphur with bentonite (5). For all variants the nitrogen dose was 0.9 g per pot (0.15 g.kg^-1 of soil) and for variants 2 to 4 it was 1 g of sulphur per pot (0.17 g. kg^-1 of soil). Foliar dressing of elemental sulphur (S⁰) was not applied until the stage of six true leaves in a dose of 10 kg per ha (0.032 g per pot).
Significantly higher yields of white mustard seeds were achieved after foliar application of S⁰ which can be also due to its fungicide action. The variants where gypsum was applied showed the highest average number of branches and pods and also straw yields. After gypsum fertilisation or foliar application of S⁰ the oil content in the mustard seeds exceeded 25%; this is the minimal content required for the production of good quality mustard. The 1000-seed weight was significantly higher after foliar application of S⁰. The proportion of seeds greyish on the surface, a sign of mildew, significantly decreased after fertilisation with all forms of sulphur, but most of all after foliar application of S⁰.
Fertilisation with ammonium sulphate reduced the exchangeable soil reaction after harvest. On the other hand gypsum alkalised the soil environment and increased the content of available calcium and water-soluble sulphur. The soil of the variant where foliar dressing of S⁰ was applied had a higher content of available calcium after harvest. The least amount of available sulphur and phosphorus in the soil was seen after foliar application of S⁰ signalising a more efficient uptake of nutrients from the soil for the production of seed yields and for the quality of the seeds.

The aim of this paper is to evaluate consumers' perception of bread quality in Slovakia. Bread belongs to essential foodstuffs and we all have it served on our table every day.
Cereal products keep their importance in people's nutrition mainly because of their preventive effects on health. They saturate about 40 % of the daily energy need of an average European, who in average acquires from cereals about 30 % of proteins, vitamin B1, niatin and phosphorus, around 1/6 of fats (out of it 19 % of linol acid), almost 60 % of saccharides, 1/4 iron and about 13 % of vitamin B2 and calcium. If we add some cereal fiber which is an effective prevention factor of cardiovascular diseases, metabolic and oncological diseases of colon and anus, we will get a complex picture about positive effects of cereals in our nutrition. If we were to mark any foodstuff which has been accompanying the mankind in the course of history, it could be bread. Its consummation is spread in the whole world. Only the ones who once suffered from its lack have recognized its value.
It results from our research that consumers in Slovakia prefer consuming the wheat-ray bread (38.5 %). The respondents - consumers prefer at choosing buying bread in terms of the external, subjective factors, the overall shape when choosing bread (45 %) and dark color of crust (25 %). They showed minimum interest in white color crust and packaging size. In terms of the internal, objective factors, the most important factor for respondents, for women as well as for men was freshness of foodstuffs followed by fiber (with a big difference) (12.82 %).
Almost 60 % of bread consumers claimed that they did not have any possibility to obtain the required information regarding bread in supermarkets and hypermarkets because it is not possible to find professional staff providing them with the required information. A different situation is in the classical, small, self-service, and specialized stores, where personal contact of a shop-assistant and a customer is more often. Results of the performed marketing research of consumer behavior in the market with bakery products will become a sort of the initial basis for departments involved in the research. The team of co-authors have the task to define bread quality on the basis of chemical analyses in accordance with consumers needs.