Zamjene za mlijeko u kakao proizvodima

master's thesis

• Title (english): Milk substitutes in cocoa-products
• Author: Iva Golik
• Mentor: Damir Karlović (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products); Zagreb
• Defense date and country: 2005-07-06, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Tema ovog rada bile su zamjene za mlijeko u kakao-proizvodima. U slučaju nedostatka sirovine-mlijeka na tržištu, ispitane su neke zamjenske sirovine. Kakao-proizvodi sa zamjenama za mlijeko ne smiju imati velika odstupanja u kvaliteti i senzorskim karakteristikama. Ispitivanja su provedena sa tri vrste zamjena mlijeka, mliječnim pripravcima: COMBIMEC CPH, COMBIMEC M i FONDOLAC 30. U ispitivanjima su korištena četiri proizvoda: mliječni umak, mliječna masa 1, mliječna masa 2 i masno punjenje. Ispitivanje je provedeno uspoređivanjem standardnih proizvoda i proizvoda sa zamjenskim sirovinama. Fizikalno-kemijska analiza pokazala je da proizvodi sa zamjenskim sirovinama ne sadrže mliječnu mast ili je sadrže u jako maloj količini. Senzorsko ocjenjivanje je bilo pozitivno za sve proizvode. Ispitivanje je pokazalo da se kakao-proizvodi sa zamjenama za mlijeko mogu proizvoditi, ali treba dodati mliječnu mast u količini koja je propisana pravilnikom.

Abstract (english)

The topic of this work was milk substitutes in cocoa products. In case of the shortage of the raw product milk, several substitute raw products were testet. Cocoa products with milk substitutes should not greatly differ in quality and sensory characteristics of products from their milk based counterparts. The tests were administered using three milk substitutes: COMBIMEC CPH, COMBIMEC M and FONDOLAC 30. The four semi-products used in the test included: milk sauce, milk mass 1, milk mass 2 and fat based filling. Standard semi-products were compared to semi-products containing substitute ingredients. Chemical-physical analysis showed that semi-products with substitute ingredients do not contain milk fat, or it is present in very small amounts. Sensory tests were positive for all semi-products. The study revealed that cocoa products with milk substitutes can be manufactured, however, milk fat needs to be added according to mandated regulations.

• Keywords: čokolada; kakao; mlijeko; zamjene
• Keywords (english): cacao; chocolate; milk; substitute
• Language: croatian
• URN:NBN: urn:nbn:hr:159:108586
• 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 12:37:28