Određivanje parametara kakvoće tradicionalnih mliječnih proizvoda

master's thesis

• Title (english): Determination of the parameters of quality traditional dairy products
• Author: Marina Marković
• Mentor: Ksenija Markov (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Biochemical Engineering); (Laboratory for General Microbiology and Food Microbiology); Zagreb
• Defense date and country: 2012-10, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Svježi domaći sir i vrhnje pripadaju skupini mliječnih proizvoda koji se proizvode na tradicionalan način u kućanstvu od spontano ukiseljenog, sirovog mlijeka. U radu su prikazani rezultati istraživanja mikrobiološke kakvoće navedenih mliječnih proizvoda te su uspoređeni s rezultatima sličnih istraživanja drugih autora. Israživanje je provedeno na 30 uzoraka svježeg domaćeg sira i 30 uzoraka vrhnja. Analizama je utvrđeno da kriterije mikrobiološke ispravnosti nije zadovoljilo 33 (55%) od ukupno 60 analiziranih uzoraka, od čega 18,33 % otpada na svježi sir a 36,67 % na uzorke vrhnja. Najbrojniju mikrofloru predstavljaju kvasci i plijesni te S. aureus. Od 30 analiziranih uzoraka sira 12 uzoraka je bilo pozitivno na bakteriju S. aureus, dva uzorka na E. coli , a jedan je pozitivan na rod Listeria, dok samo u 4 uzorka nisu dokazani kvasci i plijesni. U uzorcima vrhnja čak 23 uzorka su bila pozitivna na S. aureus, 20 na kvasce i plijesni, 3 uzorka na enterobakterije, u 2 su uzorka potvrđene bakterije iz roda Listeria. Salmonella sp. nije bila dokazana ni u jednom istraživanom uzorku, ni sira ni vrhnja.

Abstract (english)

Fresh cottage cheese and sour cream to the group of dairy products produced in the traditional manner at home from spontaneously soured, raw milk. This paper presents the results of these studies microbiological quality of dairy products and compared with the results of similar studies of other authors. Start the exploration was carried out on 30 samples of fresh homemade cheese and 30 samples of cream. Analyzes showed that the microbiological safety criteria is not met 33 (55%) out of 60 samples analyzed, of which 18.33% are cream cheese, and 36.67% in cream samples. Most abundant microflora are yeasts and molds, and S. aureus. Of the 30 samples analyzed 12 samples of cheese were positive on S. aureus, two samples of E. coli, and one was positive for Listeria genus, while only 4 were not detected yeasts and molds. In samples of cream as much as 23 samples were positive for S. aureus, 20 in yeasts and molds, 3 samples enterobacteria, in 2 samples were confirmed by bacteria of the genus Listeria. Salmonella sp. was not detected in any of the studied sample, or even cream cheese.

• Keywords: mikrobiološka ispravnost; patogeni mikroorganizmi; svježi domaći sir; vrhnje od sirovog mlijeka
• Keywords (english): microbiological validity; pathogens microorganisms; fresh domestic cheese; cream of raw milk
• Language: croatian
• URN:NBN: urn:nbn:hr:159:951367
• Study programme: Title: Biotechnology; specializations in: Biochemical-Microbiology; Course: Biochemical-Microbiology; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer biotehnologije; smjer biokemijsko-mikrobiološki (diplomirani inženjer biotehnologije; smjer biokemijsko-mikrobiološki)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-18 06:58:19