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undergraduate thesis
Proizvodnja krutog i tekućeg jogurta
2019. urn:nbn:hr:109:413019
Vilić, Ružica
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology

Cite this document

Vilić, R. (2019). Proizvodnja krutog i tekućeg jogurta (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:413019

Vilić, Ružica. "Proizvodnja krutog i tekućeg jogurta." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:413019

Vilić, Ružica. "Proizvodnja krutog i tekućeg jogurta." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:413019

Vilić, R. (2019). 'Proizvodnja krutog i tekućeg jogurta', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 01 April 2025, https://urn.nsk.hr/urn:nbn:hr:109:413019

Vilić R. Proizvodnja krutog i tekućeg jogurta [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2019 [cited 2025 April 01] Available at: https://urn.nsk.hr/urn:nbn:hr:109:413019

R. Vilić, "Proizvodnja krutog i tekućeg jogurta", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:109:413019

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Metadata
TitleProizvodnja krutog i tekućeg jogurta
AuthorRužica Vilić
MentorVedran Slačanac (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Milk Technology)
Osijek
Defense date and country2019-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U suvremenim industrijskim uvjetima proizvodnje jogurta, mlijeko se pasterizira (kako bi se osigurala zdravstvena ispravnost proizvoda), zatim slijedi homogenizacija (kako bi se spriječilo izdvajanje mliječne masti) te se, naposljetku, pri temperaturi od 37 °C do 45 °C dodaju bakterije mliječno-kiselog vrenja. Tijekom procesa fermentacije, bakterije mliječno-kiselog vrenja fermentiraju mliječni šećer (laktozu) u mliječnu kiselinu, pri čemu se dobiva karakterističan okus i konzistencija jogurta. Jogurt se zatim hladi kako bi zadržao svježinu i ostale karakteristike svojstvene samo njemu. Zahvaljujući kvaliteti mlijeka od kojeg se spravljaju, suvremenoj tehnologiji u preradi mlijeka i proizvodnji jogurta te visokim higijenskim standardima, jogurt danas ima dulji vijek trajanja. Ako se čuva u hladnim uvjetima pri temperaturi od 4 °C do 8 °C, neotvoren jogurt može trajati i do trideset dana. Uz tradicionalni čvrsti tip jogurta, bogatog i blago kiselkastog okusa, sve popularniji su i tekući jogurti u plastičnim bočicama s čepom, praktični za svakodnevnu, brzu konzumaciju, u skladu s vašim životnim tempom.
Abstract (english)
In modern industrial conditions of yoghurt production, milk is pasteurized (to ensure the health of the product), followed by homogenization (to prevent the release of milk fat) and finally, at a temperature of 37 °C to 45 °C, bacteria are added to the milk. During the fermentation process, lactic acid fermentation bacteria ferment fermented lactose (lactose) to lactic acid, resulting in a characteristic taste and consistency of yogurt. Yoghurt is then cooled to keep freshness and other characteristics unique to him. Thanks to the quality of milk from which they are made, the modern technology in milk processing and yogurt production and high hygiene standards, yogurt has a longer life span. If stored in cold conditions at a temperature of 4 °C to 8 °C, unopened yogurt can last up to thirty days. With the traditional solid yoghurt type, rich and mild acidic flavor, liquid yogurts are also popular in plastic bottle caps, practical for everyday, quick consumption, according to your lifestyle.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:413019
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2019-10-09 09:25:14