Kremasti probiotički Cottage sir

master's thesis

• Title (english): Probioitic creamed cottage cheese
• Author: Nikolina Ilić
• Mentor: Ljubica Tratnik (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: 2005-02-28, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Proizvod je dobiven od rekonstituiranog obranog mlijeka u prahu. Fermentacija je provedena pri temperaturi od 22ºC uz dodatak 0,5% mezofilne kulture bakterija mliječne kiseline (DVS,˝O˝ tipa). Kremasti Cottage sir dobiven je miješanjem sirnih zrna sa slanim ili slatkim umakom u omjeru 1:1.Umak je pripremljen od komercijalnog kiselog vrhnja (12%masti) uz dodatak soli (3%), ili uz dodatak šećera (25%). Slatki ili slani kremasti Cottage sir nacjepljen je inokulumom probiotičke bakterije Lactobacillus rhamnosus GG.Dodatak visoke koncentracije soja Lactobacillus GG nije imalo utjecaj na senzorske karakteristike ni slanih ni slatkih uzoraka kremastog zrnatog sira. Tijekom 14 dana čuvanja sireva na temperaturi hladnjaka (8ºC) nisu zapažene bitne promjene njihovih senzorskih svojstava, dok je broj živih stanica Lactobacillus GG (CFU/g) bio u prosjeku udvostručen u oba tipa pripravljenog kremastog zrnatog sira.

Abstract (english)

Cottage cheese samples were produced from reconstituted skim milk. Fermentation of skim milk samples was performed at 22ºC with 0,5% mesophilic starter culture (DVS,˝O˝ typa).Creamed Cottage cheese was produced by mixing drained cheese grains with salted or sweet dressing at ratio 1:1. The dressing was made from commercial sour cream (12% fat) with addition of salt (3%), or addition of sucrose (25%).Both kind of dressing are inoculated with probiotic bacterium Lactobacillus rhamnosus GG. Addition of high level of Lactobacillus GG cells to salted or sweet Creamed Cottage cheese samples had no adverse effect on sensory criteria. During 14 days of storage at +8ºC, the sensory properties of all Creamed Cottage cheese samples were not changed substantially, while the viable count of Lactobacillus GG (CFU/g) was approximately doubled in both typs of Creamed Cottage cheese.

• Keywords: Cottage sir; Lactobacillus GG; preživljavanje; senzorska ocjena
• Keywords (english): Cottage cheese; Lactobacillus GG; sensory evaluation; survival
• Language: croatian
• URN:NBN: urn:nbn:hr:159:383415
• Study programme: Title: Food Technology; specializations in: Food Engineering; Course: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo (diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-09-13 08:06:27