Usporedba kefira proizvedenog kefirnim zrncima i komercijalnom mljekarskom kulturom

undergraduate thesis

• Title (english): Comparison of kefir produced with kefir grains and commercial dairy culture
• Author: Andrea Telišman
• Mentor: Rajka Božanić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Technology of Milk and Milk Products); Zagreb
• Defense date and country: 2015-07-08, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Kefir je fermentirano mlijeko osvježavajućih, hranjivih i ljekovitih svojstava. U okviru ovog završnog rada proizveden je kefir iz konzumnog punomasnog i obranog mlijeka koje je fermentirano komercijalnom mljekarskom kulturom XPL1 te kefirnim zrncima. Proizvedenim uzorcima kefira ispitana su kemijska, fizikalna i senzorska svojstva. Udio proteina i laktoze u uzorcima kefira proizvedenog kefirnim zrncima bio je manji u odnosu na kefir proizveden komercijalnom kulturom. Veću viskoznost i pregustu konzistenciju imali su uzorci proizvedeni XPL1 kulturom u odnosu na kefir proizveden kefirnim zrncima. Oba kefira iz punomasnog mlijeka bolje su senzorski ocjenjena, a kefir proizveden kefirnim zrncima dobio je najbolju senzorsku ocjenu.

Abstract (english)

Kefir is a fermented milk characterized by refreshing, nutritional and health promoting properties. Within this BSC thesis kefir was produced from UHT sterilized whole and skimmed milk which were fermented by commercial dairy culture XPL1 (Christian Hansen, Hersholm, Denmark) and by kefir grains. The main objective of this work was to determine differences in the kefir produced in these two ways. Chemical, physical and sensory properties were investigated on produced kefir samples. According to the obtained results the content of proteins and lactose was lower in samples of kefir produced by fermentation of milk inoculated with kefir grains than in samples produced by inoculation of milk with kefir culture, respectively. Increased viscosity and excessive thickness in terms of consistency was observed in samples produced using the commercial XPL1 culture. Kefir samples produced by inoculation of milk with kefir grains received the best scores during sensory analysis.

• Keywords: kefir; kefirna zrnca; kefirna kultura; fermentacija; kemijske analize; senzorika; reologija
• Keywords (english): kefir; kefir grains; kefir culture; fermentation; chemical analysis; sensory; rheology
• Language: croatian
• URN:NBN: urn:nbn:hr:159:238155
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-04-26 08:01:01