undergraduate thesis
Micro flora of raw milk

Livia Strugačevac (2011)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Metadata
TitleMikroflora svježeg mlijeka
AuthorLivia Strugačevac
Mentor(s)Jovica Hardi (thesis advisor)
Abstract
Mlijeko je sirovina složenog sastava, karakterističnih osobina, osjetljiva na promjene temperature i okoline. Izvrsna je podloga za razvoj mikroorganizama, bogato je hranjivim tvarima, ima optimalan pH i visoki aktivitet vode. Normalno prisutna flora uglavnom nije štetna, sadržava mikrobe koji ne narušavaju kakvoću i uništava se primjenom pasterizacije. Mnogo veću štetu mogu prouzročiti mikroorganizmi koji naknadno dolaze u mlijeko iz okoline kojom mlijeko prolazi tijekom proizvodnje. Osim što ovi mikroorganizmi narušavaju kvalitetu jer uzrokuju razgradnju masti, proteina, laktoze i dr., oni patogeni oblici mogu narušiti ljudsko zdravlje. Zbog toga je potrebno provoditi visoke standarde higijene i spriječiti svaku mogućnost kontaminacije mikroorganizmima.
Keywordsmilk microorganism hygiene
Parallel title (English)Micro flora of raw milk
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2011-12-15
Parallel abstract (English)
Milk is substrate with very complex chemical composition, sensitive to changes in environmental temperature. It has been well known that milk is good substrate for the microorganism growth, because it is reach in many nutrients required for their growth. pH value of raw milk and high water activity additionally prefer growth of microorganisms. Natural micro flora of raw milk is usually non-pathogenic and has been suppressed with pasteurization. However, unwanted microorganisms from environment could contaminate milk during manipulation with milk. These microorganisms could disturb native quality of milk, as well as could have serious impact on health problems of consumers. From that reason high hygienic standards during overall manipulation of milk have been established.
Parallel keywords (Croatian)mlijeko mikroorganizmi higijena
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:761582
CommitterSanda Hasenay