undergraduate thesis
Industrial production of probiotic milk beverages

Sandra Horvat (2014)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Meat and Fish Technology
Metadata
TitleIndustrijska proizvodnja probiotičkih mliječnih napitaka : završni rad
AuthorSandra Horvat
Mentor(s)Jovica Hardi (thesis advisor)
Abstract
Fermentirani mliječni napitci su proizvodi koji imaju puno veću hranjivu i zdravstvenu vrijednost od svježeg mlijeka. Znatno su probavljiviji zbog djelomično razgrađenih sastojaka mlijeka pod utjecajem enzima mikrobnih kultura i nastalih metabolita tijekom fermentacije. Mliječni proizvodi fermentirani probiotičkim bakterijama imaju dodatnu zdravstvenu vrijednost. Naime, uslijed ubrzanog tempa života, stresa, korištenja antibiotika i raznih drugih lijekova, kod ljudi može doći do poremećaja ravnoteže crijevne mikroflore. Tada se smanjuje broj korisnih bakterija, dok istovremeno raste broj bakterija čiji produkti metabolizma mogu biti toksični i izazvati probavne probleme. Probiotičke bakterije, od kojih su najčešće one iz rodova Bifidobacterium i Lactobacillus, dobro preživljavaju prolaz kroz probavni sustav ljudi, a kad se žive nađu u crijevima, mogu rekolonizirati probavni trakt i ponovno uspostaviti crijevnu mikrofloru. Popularnost probiotičkih mliječnih napitaka sve je veća, ne samo zbog njihovih organoleptičkih svojstava, već i zbog nutritivne vrijednosti i zdravstvenog učinka.
Keywordsfermented milk beverages probiotic bacteria nutritional value
Parallel title (English)Industrial production of probiotic milk beverages
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Meat and Fish 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 date2014-09-09
Parallel abstract (English)
Fermented milk beverages are products that have a much higher nutritional value of than milk. They are much easier to digest due to partly decomposed milk constituents by enzyme microbial cultures and metabolites produced during fermentation. Dairy products has been fermented with probiotic bacteria and it proposed to have additional health value. Namely, due to the accelerated pace of life, stress, use of antibiotics and various other drugs in humans may disturb the balance of intestinal microflora. It reduce the number of beneficial bacteria, while the number of simultaneously increasing in the number of bacteria whose metabolic products can be toxic and cause digestive problems. Probiotic bacteria, some of which are commonly those of the genera Bifidobacterium and Lactobacillus, can survive digestive pathway in humans, and may recolonize digestive tract and re-establish intestinal microflora. The popularity of probiotic dairy products is increasing, trend not only because of their organoleptic properties, but also because of the nutritional value and impact to the health.
Parallel keywords (Croatian)fermentirani mliječni napitci probiotičke bakterije nutritivna vrijednost
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:772866
CommitterSanda Hasenay