Access restricted to students and staff of home institution
master's thesis
24   5
Impact of high intensity ultrasound on the quality of skim milk
Ivan Mihaljević (2014)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Milk and Milk Products
Metadata
TitleUtjecaj ultrazvuka visokog inteziteta na kvalitetu obranog mlijeka
AuthorIvan Mihaljević
Mentor(s)Rajka Božanić (thesis advisor)
Abstract
Svrha ovog rada bila je ispitati utjecaj ultrazvuka visokog intenziteta na fizikalna i senzorska svojstva obranog mlijeka te utjecaj na mikrobiološku kvalitetu obranog mlijeka. Uzorci mlijeka su tretirani ultrazvukom sa ciklusom od 100% i 80% kroz 10, 15 i 20 minuta. U ispitivanjima je korišten ultrazvuk visokog intenziteta i sonda promjera 12,7 mm. Mikrobiološka kvaliteta mlijeka određivana je mjerenjem ukupnog broja bakterija, koliformnih bakterija te kvasaca i plijesni. Svi dobiveni rezultati su uspoređivani sa rezultatima pasteriziranog mlijeka. Rezultati nisu pokazali visoku djelotvornost ultrazvuka na inaktivaciju mikroorganizama. Svi uzorci tretirani ultrazvukom su bili lošije senzorski ocijenjeni od netretiranog i pasteriziranog mlijeka.
Keywordsultrasound milk quality
Parallel title (English)Impact of high intensity ultrasound on the quality of skim milk
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
Lower level organizational unitsDepartment of Food Engineering
Laboratory for Technology of Milk and Milk Products
PlaceZagreb
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Study programme typeuniversity
Study levelgraduate
Study programmeFood Engineering
Academic title abbreviationmag.ing.techn.aliment.
Genremaster's thesis
Language Croatian
Defense date2014-09-23
Parallel abstract (English)
The aim of this study was to examine the impact of high intensity ultrasound on the physical and sensory properties of skim milk and the impact on the microbiological quality of the milk. Milk samples were sonicated with a cycle of 100 % and 50 % for 10,15 and 20 minutes. The tests used the high intensity ultrasound and probe diameters of 12,7 mm. The microbiological quality of the milk was determined by measureing the total bacterial count, coliform bacteria and yeasts and molds. All the results obtained were compared with the results of pasteurized milk. Results did not show high performance ultrasound to inactivate microorganisms. All samples were treated with ultrasound were rated worse than untreated and pasteurized milk.
Parallel keywords (Croatian)ultrazvuk mlijeko kvaliteta
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:159:643422