Mikrobiološka kakvoća probiotičkog svježeg sira

master's thesis

• Title (english): Microbiological quality of probiotic fresh cheese
• Author: Žaklina Lukić
• 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: 2005-06-06, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu istražena je mogućnost korištenja mješovite kulture DVS ABT-4 (Streptococcus thermophilus, Lactobacillus acidophilus, Bifidobacterium spp. ) u proizvodnji probiotičkog svježeg sira od mlijeka obranog na 0,1 % i 1 % mliječne masti. Fermentacija je provedena na 37 ºC dodatkom 1 i 2 % inokuluma navedene kulture. Dobiveni sirevi čuvani su pri temperaturi hladnjaka 14 dana što je uobičajena trajnost te vrste sira. Tijekom čuvanja praćene su promjene kiselosti te je provedena mikrobiološka analiza. Kod svih sireva zabilježene su vrijednosti probiotičkih bakterija iznad 106 CFU/g tijekom 14 dana što upućuje na mogućnost upotrebe mješovite kulture DVS ABT-4 u proizvodnji probiotičkog svježeg sira.

Abstract (english)

In this paper was investigated possibility of using DVS ABT-4 mixture cultures (Streptococcus thermophilus, Lactobacillus acidophilus, Bifidobacterium spp. ) in production of probiotic fresh cheese from skim milk with 0,1 % and 1 % fat. Fermentation was conducted at 37 ºC by 1 and 2 % addition of DVS-ABT4 mixture cultures inoculum. Produced cheeses were storaged in the fridge for 14 days what is usual durability for this kind of cheese. During that time, changes of acidity were observed and microbiological analysis was made. All samples of cheese, during 14 days, contained more than 106 CFU/g of probiotic bacteria what shows that DVS ABT-4 mixture cultures can be used in production of probiotic fresh cheese.

• Keywords: svježi sir; mješovita probiotička kultura; čuvanje
• Keywords (english): fresh cheese; mixture probiotic cultures; storage
• Language: croatian
• URN:NBN: urn:nbn:hr:159:664977
• 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 09:54:14