Proizvodnja i kontrola kvalitete sladoleda King Obsession

master's thesis

• Title (english): Production and quality control of ice cream King Obsession
• Author: Anamaria Dominko
• Mentor: Rajka Božanić (mentor)
• Committee member: Katarina Lisak Jakopović (član povjerenstva)
• 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: 2021-07-21, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj rada bio je praćenje procesa proizvodnje sladoleda King Obsession te kontrola kvalitete sirovina i konačnog proizvoda. Proces finalizacije sladoleda sastojao se od zrenja sladoledne smjese, djelomičnog zamrzavanja, oblikovanja i punjenja sosom od čokolade te dubokog zamrzavanja. Potom se oblikovani sladoled umakao u kakao preljev, preljev tamne i bijele čokolade te posipao ekspandiranim žitaricama s kakaom. Kontrola kvalitete sastojala se od mikrobiološke analize sirovina, kemijske analize sladoledne smjese, praćenja cjelokupnog tehnološkog procesa te mikrobiološke analize gotovog proizvoda. Tijekom proizvodnje u provedenim ispitivanjima nisu utvrđena odstupanja u mikrobiološkoj ispravnosti sirovina, kao ni u kemijskom sastavu sladoledne smjese. Proizvedeni sladoled udovoljava mikrobiološkim kriterijima i kriterijima zadanih Pravilnika te proizvođačku recepturu, što upućuje na učinkovitost vođenja procesa proizvodnje prema dobroj proizvođačkoj praksi.

Abstract (english)

The aim of this paper is monitorning of production and quality control of ice cream King Obsession. The ice cream finalization process consisted of maturing the ice cream mixture, partial freezing, shaping and filling with chocolate sauce, and deep freezing. The shaped ice cream was then dipped in a cocoa topping, a topping of dark and white chocolate, and sprinkled with expanded cereals with cocoa. Quality control consisted of microbiological analysis of ingridients, chemical analysis of ice cream mix, monitoring of the whole technological proces and microbiological analysis of finished product. During the production proces in test there were no differences in microbial quality of ingridients and chemical composition of ice cream mix. The produced ice cream meets the microbiological criteria and the criteria of the default regulations, as well as the production recipe, which indicates the efficiency of conducting the production process according to good production practice.

• Keywords: sirovine; sladoledna smjesa; sladoled; proizvodnja; kontrola kvalitete
• Keywords (english): ingredients; ice cream mix; ice cream; production; quality control
• Language: croatian
• URN:NBN: urn:nbn:hr:159:181699
• 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: Open access
• Created on: 2021-10-05 08:30:32