undergraduate thesis
Tehnical production procedures of yoghurt

Tena Šajatović (2014)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology
Metadata
TitleTehnološki postupak proizvodnje jogurta : završni rad
AuthorTena Šajatović
Mentor(s)Vedran Slačanac (thesis advisor)
Abstract
U radu su detaljno opisani tehnički postupci proizvodnje jogurta. Proces praćen je od prijema sirovog mlijeka u mljekari do hlađenja, pakiranja i skladištenja finalnog proizvoda. Proces započinje uzorkovanjem mlijeka radi lakšeg odabira za proizvodnju, standardizacija udjela mliječne masti i suhe tvari te homogenizacije i toplinske obrade koje su važne zbog konzistencije i okusa jogurta, jednake raspodjele kapljica mliječne masi, kao i uništenje prisutnih patogenih mikroorganizama. Nacjepljivanje mlijeka jogurtnim starter kulturama koje mlijeko prevode u jogurt putem njihove fermentacije, odnosno inkubacije. Tijekom faze nacjepljivanja možemo dobiti dvije vrste jogurta. Smjesa se može odmah puniti u čašice i ići na hlađenje pa dobijemo čvrsti jogurt ili se može vršiti inokulacija u fermentorima te dobijemo tekući jogurt. Koji god postupak odaberemo, finalni postupci u proizvodnji jogurta su pakiranje, hlađenje i skladištenje.
Keywordsmilk yoghurt femrenatcion standardizazion homogenization inoculation
Parallel title (English)Tehnical production procedures of yoghurt
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Milk Technology
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 date2014-10-02
Parallel abstract (English)
Technical production procedures of yoghurt are decreabed in detail in this thesis. The process is followed from a reception of raw milk in the creamery to cooling, packing and storing to final product. The procrss begins with sampling of the milk due to easier choice for production, standardization of butterfat and dry matter, homogenization and heat treatmen that are important for consistency and the taste of the yoghurt, eqaul distribution of droplets of butterfat also as the distruction of present pathogenic microorganisms. Inoculation of the milk with yoghurt starter cultures which milk transfers into yoghurt throught their fermentacion, that is, incubation. During the phaze of cultivation we can get two sorts of yoghurt. Mixture can be filled in the cups right away and go to the cooling so we gat hard yoghurt or inoculation can be done in fermenters so we gat liquid yoghurt. No matter which procedure we chose, the final product in production of yoghurt are packing, cooling and storing.
Parallel keywords (Croatian)mlijeko jogurt fermentacija standardizacija homogenizacija inokulacija
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:655698
CommitterSanda Hasenay