Fermentacija kefira kombinacijom komercijalne kefirne kulture i kefirnih zrnaca

master's thesis

• Title (english): Kefir fermentation combination commercial kefir culture and kefir grains
• Author: Ana-Marija Dujmović
• 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: 2016-07-20, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Kefir je osvježavajući fermentirani mliječno kiseli napitak, dobiven djelovanjem bakterija i kvasaca sadržanih u kefirnim zrncima. U okviru ovog diplomskog rada pripremljeni su uzorci kefira koji su sadržavali različite omjere kultura (XPL1:kefirna zrnca) u inokulumu pri dvije različite temperature (25°C i 35°C). Na proizvedenim uzorcima provedena su kemijska, senzorska i reološka ispitivanja. Najkraće vrijeme fermentacije pokazali su uzorci fermentirani pri 35°C, dok uzorci dobiveni fermentacijom mlijeka s XPL1 kulturom su imali najduže vrijeme fermentacije pri obje temperature. Viskoznost kefira fermentiranog XPL1 kulturom veća je u odnosu na kefir fermentiran kefirnim zrncima pri obje temperature. Uzorak kefira koji sadrži 50 % inokuluma XPL1 i 50% inokuluma kefirnih zrnaca najbolje je senzorski ocjenjen.

Abstract (english)

Kefir is a refreshing, fermented milk drink, produced by activity bacteria and yeasts, contained in kefir grains. As a part of this master thesis, multiple kefir samples are prepared. Samples contain different culture ratio (XPL1:kefir grains) in inoculum. They are tested at two different fermentation temperatures. Chemical, sensory and rheological tests are conducted on these kefir samples. Kefir samples fermented on 35°C showed the shortest fermentation time, while samples fermented with XPL1 culture showed the longest fermentation time on both temperatures. Viscosity of kefir fermented with XPL1 culture is higher compared to kefir fermented with kefir grains on both temperatures. Kefir samples which contain 50% inoculum of XPL1 culture and 50% inoculum of kefir grains showed the best results during sensory analysis.

• Keywords: kefir; kefirna zrnca; kefirna kultura fermentacija; senzorika; reologija; fizikalno-kemijska svojstva
• Keywords (english): kefir; kefir grains; kefir culture; fermentation; rheology; sensory; chemical analysis
• Language: croatian
• URN:NBN: urn:nbn:hr:159:511490
• 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: 2017-04-27 10:05:11