Fermentacija mješavine kravljeg mlijeka i sojinog napitka probiotičkom bakterijom Lactobacillus acidophilus uz jogurtnu kulturu

master's thesis

• Title (english): Fermentation of mixture of cow s milk and soy beverage with probiotic strain Lactobacillus acidophilus with yoghurt culture
• Author: Terezija Dukarić
• 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: 2017-02-15, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Mješavine kravljeg mlijeka i sojinog napitka fermentirane su sa sojem L. acidophillus uz dodatak jogurtne kulture. Držanjem uzoraka u hladnjaku pri temperature 4 ͦC broj laktobacila je postupno opadao tijekom 21 dana. Međutim, broj živih stanica laktobacila bio je iznad probiotičkog minimum (CFU 106 mL-1) pa uzorci imaju značajke probiotičkog proizvoda. Također tijekom 21 dan čuvanja uzoraka najveće promjene u pH vrijednosti, titracijskoj kiselosti, viskoznosti, te senzorskim svojstvima uočene su između 1. i 7. dana. Isto tako, istraživanjem je proveden test prihvatljivost probiotičkog proizvoda. Prema rezultatima testa uzorci 1, 3, 4 i 5 bili bi prihvaćeni od strane potrošača kao funkcionalni proizvod, dok uzorak 2 ima neprihvatljive značajke.

Abstract (english)

Mixture of cow’s milk and soy beverage were fermented with strain Lactobacillus acidophilus and yoghurt culture. During 21 days of the cold storage of L. acidophilus strain, the number of bacteria in strain was gradually dropping. However, the number of living cells of lactobacillus probiotic was above the minimum (CFU 106 mL-1), so samples have features of probiotic products. Also during the 21 days storage of samples biggest changes in pH, titration acidity, viscosity, and sensory characteristics were observed between first and seventh day of storage. This research was conducted in test acceptability of new probiotic products. According to the results of the test samples 1, 3, 4 and 5 would be accepted by the consumers as a functional product, the sample 2 has unacceptable features.

• Keywords: kravlje mlijeko; sojin napitak; probiotici; Lactobacillus acidophilus
• Keywords (english): cow’s milk; soy beverage; probiotics; Lactobacillus acidophilus
• Language: croatian
• URN:NBN: urn:nbn:hr:159:309108
• Study programme: Title: Food Safety Management; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-11-28 13:15:20