Mikrobiološka ispravnost svježeg sirovog mlijeka individualnih proizvođača s područja grada Zagreba

master's thesis

• Title (english): Microbiological validity of fresh raw milk of individual producers from the city of Zagreb
• Author: Nikolina Lovrić
• 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: 2009-06-02, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Mlijeko i mliječni proizvodi zbog sadržaja vitamina, mineralnih tvari, lako razgradivih ugljikohidrata, masti i proteina čine te proizvode savršenom podlogom za rast i razmnožavanje brojnih mikrobnih vrsta. Svrha ovog rada bila je odrediti mikrobiološku ispravnost svježeg sirovog mlijeka, jer dobra mikrobiološka kakvoća sirovog mlijeka, preduvjet je dobre mikrobiološke kakvoće konzumnog mlijeka i mliječnih proizvoda. Mikrobiološka analiza provedena je na području grada Zagreba tijekom studenog i prosinca 2008. god. Od ukupno 24 uzorka mlijeka, niti jedan nije zadovoljio propisane norme mikrobiološke ispravnosti za aerobne mezofilne bakterije. U jednom analiziranom uzorku dokazane su enterobakterije, Staphylococcus aureus u 17 uzoraka, Listeria monocytogenes u 9 uzoraka, a Salmonella sp. nije dokazana niti u jednom istraživanom uzorku. Količina aflatoksina M1 kretala se u granicama propisanim Pravilnikom (NN 39/03). Mikrobiološka neispravnost mlijeka ukazala je da treba bolje nadzirati i educirati osoblje, te da je potrebna stalna edukacija svih sudionika u proizvodnji i prometu mlijeka.

Abstract (english)

Milk and dairy products because the content of vitamins, minerals, easily degrade carbohydrates, fats and proteins make these products perfect base for growth and reproduction of many microbial species. Purpose of this work was to determineted microbiological correctness of fresh raw milk, because good microbiological quality of raw milk is a condition for good microbiological quality commercially milk and dairy products. From a total of 24 samples, not one complies with prescribed standards of microbiological correctness for aerobic mesophilic bacterias. Enterobacterias were found in one analyzed sample, Staphylococcus aureus in 17 samples, Listeria monocytogenes in 9 samples, and Salmonella sp. was not proven in study samples of raw milk. Quantity of aflatoxin M1 was ranged within the limits prescribed by rules (NN 39/03). Microbiological spoilage of milk indicated that personnel should be more educated and controlled. That requires constant education of all participants in the production and transport of milk.

• Keywords: aflatoksin M1; mikrobiološka ispravnost; patogeni mikroorganizmi; sirovo mlijeko
• Keywords (english): aflatoxin M1; microbiological validity; raw milk; pathogens microorganisms
• Language: croatian
• URN:NBN: urn:nbn:hr:159:379870
• 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: 2017-08-30 11:18:25