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undergraduate thesis
Tehnologija proizvodnje tekućeg jogurta
2016. urn:nbn:hr:109:647294
Veljković, Vladimir
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Meat and Fish Technology

Cite this document

Veljković, V. (2016). Tehnologija proizvodnje tekućeg jogurta (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:647294

Veljković, Vladimir. "Tehnologija proizvodnje tekućeg jogurta." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:647294

Veljković, Vladimir. "Tehnologija proizvodnje tekućeg jogurta." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:647294

Veljković, V. (2016). 'Tehnologija proizvodnje tekućeg jogurta', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 14 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:647294

Veljković V. Tehnologija proizvodnje tekućeg jogurta [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2024 April 14] Available at: https://urn.nsk.hr/urn:nbn:hr:109:647294

V. Veljković, "Tehnologija proizvodnje tekućeg jogurta", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:647294

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Metadata
TitleTehnologija proizvodnje tekućeg jogurta
Title (english)Manufacturing technology of liquid yogurt
AuthorVladimir Veljković
MentorVedran Slačanac (mentor)
Committee memberVedran Slačanac (predsjednik povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Meat and Fish Technology)
Osijek
Defense date and country2016-09-21, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U ovom je radu opisan tehnički postupak proizvodnje tekućeg jogurta od samoga prijema sirovog mlijeka u mljekari do hlađenja, pakiranja i skladištenja gotovog proizvoda. Na samom početku potrebno je provesti uzorkovanje mlijeka, standardizaciju mliječne masti i suhe tvari, te homogenizaciju i toplinsku obradu jer su ta dva postupka odgovorna za konzistenciju i okus jogurta. Homogenizacija je također odgovorna za jednaku raspodjelu kapljica mliječne masti, dok je toplinska obrada bitna za uništenje patogenih mikroorganizama. Starter kulture služe za nacjepljivanje mlijeka kako bi se on fermentacijom preveo u tekući jogurt. Nakon fermentacije smjesa se hladi, puni se u čašice ili neku drugu ambalažu, te se skladišti na optimalnoj temperaturi.
Abstract (english)
This paper describes the technical process of liquid yogurt production from the reception of milk at the dairy to cooling, packaging and storage of the finished product. At the very beginning, it is necessary to carry out sampling of milk, the standardization of milk fat and dry matter and the homogenization and heat treatment, because these two processes are responsible for the consistency and flavor of yogurt. Homogenization is also responsible for an equal distribution of milk fat droplets, while the heat treatment is essential for the destruction of pathogenic microorganisms. Starter cultures are used for inoculation of milk to be translated by fermentation in liquid yogurt. After fermentation, the mixture is cooled, filled into cups or other containers and stored at the optimum temperature.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:647294
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2016-12-14 09:30:18