undergraduate thesis
Fermented dairy products

Sanja Žagar (2010)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Metadata
TitleFermentirani tekući mliječni proizvodi
AuthorSanja Žagar
Mentor(s)Jovica Hardi (thesis advisor)
Abstract
Fermentacija je proces koji dovodi do biokemijskih promjena organskih sastojaka djelovanjem enzima mikroorganizama (oksidacijsko redukcijske reakcije), najčešće bez prisutnosti kisika, uz oslobađanje energije. To je proces koji dovodi do nastanka tekućih, mliječnih fermentiranih proizvoda. Fermentaciju provode bakterije mliječne kiseline i to na dva načina - homofermentativnim putom i heterofermentativnim putom. Fermentacija koju provode bakterije mliječne kiseline naziva se mliječno-kisela fermentacija (proizvode se jogurt, acidofilno mlijeko i niz drugih proizvoda). Uz bakterije mliječne kiseline u proizvodnji fermentiranih tekućih mliječnih proizvoda mogu sudjelovati i kvasci, gdje se osim mliječno-kisele fermentacije provodi i alkoholna fermentacija (proizvode se kefir i kumis). Kada se koriste bakterije mliječne kiseline sa plijesnima provodi se mliječno kisela fermentacija i dolazi do naknadnog zrenja sa plijesnima, skandinavska fermentirana mlijeka (Viili-Finska). Fermentacija je najstarija metoda konzerviranja mlijeka koja se razvila neovisno širom cijelog svijeta. Uz korištenje različitih mikroorganizama nastaju različite vrste fermentiranih mlijeka koje su karakteristične po svojoj konzistenciji, aromi, okusu i drugim svojstvima.
Keywordsfermentation dairy products
Parallel title (English)Fermented dairy products
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 date2010-10-26
Parallel abstract (English)
Fermentation is a process that leads to biochemical changes of organic compounds acting enzymes MO (oxidation / reduction reactions), often without the presence of oxygen to release energy. It is a process that leads to the formation of liquid, fermented dairy products. Fermentation carried out lactic acid and this in two wayshomofermentativnim heterofermentativnim path and the path. Fermentations carried out by lactic acid bacteria called lactic acid fermentation (to produce yogurt, acidophilus milk, ....). With lactic acid bacteria in fermented liquid dairy product may participate and yeasts, except where the lactic acid fermentation and alcoholic fermentation is done (and are produced kefir kumis). When using lactic acid bacteria from molds made in lactic acid fermentation and subsequent maturation occurs with molds, Scandinavian fermented milk (Viili-Finland). Fermentation is the oldest method of preserving milk that has evolved independently throughout the world. With the use of different microorganisms caused different kinds of fermented milk, which are characterized by their consistency, aroma, taste and other properties.
Parallel keywords (Croatian)fermentacija mliječni proizvodi
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:109:362948
CommitterIvana Šuvak