undergraduate thesis
Application of dairy cultures in food industry

Josipa Ćakarun (2010)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology
Metadata
TitlePrimjena mliječnih kultura u prehrambenoj industriji
AuthorJosipa Ćakarun
Mentor(s)Vedran Slačanac (thesis advisor)
Abstract
U ovom radu cilj je prikazati primjenu mliječnih kultura u prehrambenoj industriji te njihov terapijski učinak na čovjeka. U sastavu mliječnih kultura nalaze se određene vrste bakterija mliječne kiseline koje utječu na željena senzorska, hranjiva, dijetetska i terapijska svojstva krajnjeg proizvoda. U prehrambenoj industriji pri dobivanju određenih mliječnih proizvoda koriste se čiste bakterije mliječne kiseline, tzv. starteri. Fermentirani mliječni napitci su najpopularniji komercijalni industrijski proizvodi zbog unosa probiotičkih mikroorganizama u ljudski probavni sustav. Bitne prednosti probiotika za ljudski organizam su lakša probavljivost, održava se ravnoteža crijevne mikroflore, inhibira se rast štetne mikroflore te druga ljekovita svojstva.
Keywordslactic acid starters probiotics
Parallel title (English)Application of dairy cultures in food industry
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 date2010-10-01
Parallel abstract (English)
The aim of this paper is to show application of dairy cultures in food industry and their therapeutic activity on humans. As part of te diary cultures we can find certain types of lactic acid bacteria that affect preferred sensory, dietetic and therapeutic properties of the final product. The food industry uses clear lactic acid bacteria, so called starters, as part of acquisition of certain diary products. Fermented dairy products are the most popular commercial industry for the intake of probiotic microbes in the human digestiv system. Main benefits of probiotics for human organism are easier digestibility, maintains the balance of intestinal microflora, inhibits the growth of harmful microflora and they have other medicinal properties.
Parallel keywords (Croatian)mliječna kiselina starteri probiotici
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:109:729546
CommitterIvana Šuvak