Kakvoća probiotičkog svježeg sira tijekom čuvanja

master's thesis

• Title (english): Quality of probiotic fresh cheese during storage
• Author: Vedrana Otočan
• 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: 2005-07-12, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Istraživanje i proizvodnja mliječnih proizvoda koji sadrže kulture probiotičkih bakterija u stalnom je porastu zbog zdravstvenih i nutritivnih prednosti. U ovom radu istražena je mogućnost korištenja mješovite probiotičke kulture DVS-ABT4 odabranih sojeva bakterija (Lactobacillus acidophilus, Bifidobacterium spp., Streptococcus thermophilus) u proizvodnji probiotičkog svježeg sira od uzoraka obranog mlijeka s 0,1% i s 1,0% mliječne masti. Fermentacija uzoraka obranog mlijeka provedena je na 37 oC dodatkom 1% i 2% inokuluma navedene kulture. Nakon koagulacije mlijeka (9-13 sati), provedeno je blago rezanje gruša, a zatim cijeđenje preko noći (15-18 sati). Uzorci sira s manjim udjelom mliječne masti imali su manji prinos od uzoraka s više mliječne masti. Dobiveni sirevi čuvani su na temperaturi hladnjaka 14 dana. Tijekom tog perioda praćene su promjene sastava, kiselosti i senzorskih svojstava svih uzoraka. Svi uzorci probiotičkog svježeg sira bili su po izgledu i konzistenciji vrlo slični tradicionalnom svježem siru. Bolja senzorska svojstva imali su uzorci s većim udjelom mliječne masti tijekom ukupnog trajanja čuvanja.

Abstract (english)

Investigation and production of dairy products with probiotic cultures is increasing due to its health and nutritive benefits. In this paper was investigated possibility of using DVS-ABT4 mixture probiotic cultures with selected bacteria (Lactobacillus acidophilus, Bifidobacterium spp., Streptococcus thermophilus) in production of probiotic fresh cheese from skimed milk samples with 0,1% fat and 1,0% fat. Fermentation of skimed milk samples was conducted at 37 oC by 1% and 2% addition of DVS-ABT4 mixture cultures inoculum. After milk coagulation (9-13 hours), the curd was gently cut and drained overnight (15-18 hours). Milk cheese samples with 0,1% fat had lower yield than cheese samples with 1,0% fat. Produced cheeses were storaged for 14 days in the fridge. During this time, changes of composition, acidity and sensory properties of all the samples were observed. All samples of probiotic fresh cheese were like to traditional fresh cheese according to general appearance and consistency. Better sensory properties had cheese samples with higher fat content during total time of storage.

• Keywords: probiotici; proizvodnja; svježi sir
• Keywords (english): fresh cheese; probiotics; production
• Language: croatian
• URN:NBN: urn:nbn:hr:159:023522
• 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 12:13:56