undergraduate thesis
Proizvodnja fermentiranih mliječnih proizvoda

Ana Džambo (2010)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology
Metadata
TitleProizvodnja fermentiranih mliječnih proizvoda
AuthorAna Džambo
Mentor(s)Vedran Slačanac (thesis advisor)
Abstract
Fermentirani mliječni proizvodi poznati u prošlosti su: kefir, kumis, jogurt, kiselo mlijeko, dahi, araka, kos, taro, kurunga, laben, ymer, taette. Završni rad na temu Proizvodnja fermentiranih mliječnih proizvoda odnosno proizvodnja jogurta zaokružuje jednu cjelinu proizvodnje jogurta počevši od dospijeća mlijeka u mljekaru preko pripreme mlijeka za daljnju preradu do pakiranja gotova proizvoda. Rad opisuje proces proizvodnje i posebna pravila kojih se pri proizvodnji jogurta treba pridržavati. Kad se radi o mlijeku koje je pogodno za rast i razvoj patogenih mikroorganizama treba biti posebno oprezan, zato pravila u proizvodnji jogurta nalažu poseban oprez ukoliko se želi dobiti što kvalitetniji i što dugotrajniji proizvod.
Keywordsyogurt milk homogenization pasteurization
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)
Following fermented milk pruducts known from the past: kefir, koumiss, yogurt, dahi, araka, kos, taro, kurunga, laben, ymer and taette. Final work on „Proizvodnja fermentiranih mlijecnih proizvoda“ respectively yoghurt production completes units of yogurt production starting from milk arrival to dairy industry over preparation of milk for further processing until packaging of final product. Final work describes process of production and special norms which have to be followed in yoghurt production. Milk is suitable for the growth of all microorganisms, pathogens also, and processing of milk take to be extremely careful. Good planning of milk processing provides high quality of final product.
Parallel keywords (Croatian)jogurt mlijeko pasterizacija homogenizacija
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:109:138594
CommitterIvana Šuvak