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master's thesis
19
4
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
Cite this item:
https://urn.nsk.hr/urn:nbn:hr:159:643422
Metadata
Title
Utjecaj ultrazvuka visokog inteziteta na kvalitetu obranog mlijeka
Author
Ivan 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.
Keywords
ultrasound
milk
quality
Parallel title (English)
Impact of high intensity ultrasound on the quality of skim milk
Granter
University of Zagreb
Faculty of Food Technology and Biotechnology
Lower level organizational units
Department of Food Engineering
Laboratory for Technology of Milk and Milk Products
Place
Zagreb
State
Croatia
Scientific field, discipline, subdiscipline
BIOTECHNICAL SCIENCES
Food Technology
Study programme type
university
Study level
graduate
Study programme
Food Engineering
Academic title abbreviation
mag.ing.techn.aliment.
Genre
master's thesis
Language
Croatian
Defense date
2014-09-23
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 type
text
Access condition
Access restricted to students and staff of home institution
Terms of use
URN:NBN
https://urn.nsk.hr/urn:nbn:hr:159:643422
Committer
Valter Ilić