Kontrola kvalitete probiotičkog svježeg sira

master's thesis

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

Abstract

Posni i malo masni probiotički svježi sirevi dobiveni su od svježeg obranog mlijeka s 0,1% m.m. i 1,0% m.m. Fermentacija je provedena pri temperaturi od 40°C uz dodatak 2% inokuluma DVS-ABT-4 mješovite kulture odabranih sojeva bakterija (Lactobacillus acidophilus, Bifidobacterium spp., i Streptococcus thermophilus). Tijekom četrnaest dana čuvanja proizvoda na temperaturi hladnjaka (8°C) praćene su promjene kiselosti i senzorskih svojstava. Sirevi su imali odlična senzorska svojstva, te su postigli stopostotnu prihvatljivost od strane ispitivanih potrošača. Analizom varijance ipak je utvrđena statistički značajna razlika između posnog i malo masnog probiotičkog svježeg sira.

Abstract (english)

Skim milk probiotic fresh cheese and low fat probiotic fresh cheese were produced from skim milk with 0,1% milk fat and 1,0% milk fat. Fermentation was performed at 40°C with the addition of 2% inoculum of DVS-ABT-4 mixed culture of chosen bacteria (Lactobacillus acidophilus, Bifidobacterium spp., and Streptococcus thermophilus). During the 14 days of storage at +8°C changes of acidity and sensory properties were monitored. Cheeses had excellent sensory properties and achieved 100% acceptability from examined consumers. Variance analysis showed significantly important difference between skim milk probiotic fresh cheese and low fat probiotic fresh cheese.

• Keywords: prihvatljivost; probiotici; senzorska ocjena; svježi sir
• Keywords (english): consumer acceptability; fresh cheese; probiotic; sensory evaluation
• Language: croatian
• URN:NBN: urn:nbn:hr:159:617798
• 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 12:32:57