Određivanje mikrobiološke ispravnosti kakaovca i kakao-proizvoda

master's thesis

• Title (english): Determination of microbiological validity of cacao and cacao-products
• Author: Sanja Vujčić
• Mentor: Frane Delaš (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: 2005-01-14, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Tehnološki proces proizvodnje čokolade polazi od sirovog kakao-zrna kao glavne sirovine. Ta sirovina je bogata prirodnom mikroflorom čija je prisutnost u gotovim kakao-proizvodima nepoželjna. Praćena je mikrobiološka slika kakao-proizvoda u proizvodnji čokolade s ciljem otkrivanja mikrobiološki kritičnih kontrolnih točaka tehnološkog postupka te kontrole gotovog proizvoda. Dobiveni rezultati ukazuju da je proces prženja sirovog kakao-zrna kritična kontrolna točka te se osiguranjem ispravnosti tog procesa osigurava i zadovoljavajuća mikrobiološka kvaliteta konačnog proizvoda.

Abstract (english)

Technological process of chocolate prodution starts with raw cacao-bean as main raw material. This raw matrial is rich on it's natural microflore which is undesirable in final cacao-products. The microbiological picture of cacao-products in production of chocolate has been studied with purpose of finding out microbiological critical control points and controling final products. The obtained results point out that process of deep-fat frying of cacao-beans is microbiological critical control point and ensuring quality of this process sattisfactory quality of final product is warrented.

• Keywords: kakaovac; kakao-zrno; čokolada; mikrobiološka ispravnost
• Keywords (english): cacao; cacao-bean; chocolate; microbiological validity
• Language: croatian
• URN:NBN: urn:nbn:hr:159:385103
• 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: 2017-09-13 07:40:11