Određivanje trajnosti domaćeg vrhnja

master's thesis

• Title (english): Determination of durability of traditional sour cream
• Author: Tomislav Perica
• 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: 2012-09-21, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Tradicionalno svježe vrhnje proizvodi se obiranjem spontano fermentiranog sirovog, termički neobrađenog mlijeka. Ovakav proizvod prodaje se isključivo na tržnicama. Cilj ovog rada bio je odrediti mikrobiološku kvalitetu tradicionalnog kiselog sirovog vrhnja kroz jedan, tri i šest dana čuvanja u svrhu određivanja roka trajanja. Analizirano je dvanaest uzoraka kiselog vrhnja s obiteljskih poljoprivrednih gospodarstava iz okolice Zagreba. Tijekom čuvanja provedena je mikrobiološka i senzorska analiza, te određena pH vrijednost uzoraka. Dobiveni rezultati senzorske analize uvelike su varirali od uzorka do uzorka, a vrhnje je uglavnom bilo loše senzorske kvalitete. Rezultati mikrobiološke analize ukazuju na nezadovoljavajuću mikrobiološku kvalitetu domaćeg kiselog vrhnja i navode na zaključak da je trajnost takvog proizvoda svega jedan dan.

Abstract (english)

Traditional fresh sour cream is produced by skimming spontaneously fermented, raw thermally non processed milk. This type of product is exclusively sold on markets. The aim of this study was to determine the microbiological quality of twelve samples of sour cream to declare the product by the requirements of the European Union but also to the existing Croatian regulations. Twelve samples of fresh sour cream were microbiologically, sensory and pH analysed through one, three and six days of it's production. The obtained results of sensory testing varied from one sample to another. Microbiological results obtained after the analysis indicate the unsatisfactory quality of fresh sour cream and tell us that the durability of such product is one day.

• Keywords: svježe kiselo vrhnje; mikrobiološka kvaliteta; senzorske analize; trajnost
• Keywords (english): fresh sour cream; microbiological quality; sensory analysis; durability
• Language: croatian
• URN:NBN: urn:nbn:hr:159:373744
• Study programme: Title: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-08 08:08:30