prikaz prve stranice dokumenta Optimiranje sastava probiotičkih mliječnih deserata s kesten pireom
Access restricted to students and staff of home institution
master's thesis
Optimiranje sastava probiotičkih mliječnih deserata s kesten pireom
2011. urn:nbn:hr:109:242105
Jalšić, Valentina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology

Cite this document

Jalšić, V. (2011). Optimiranje sastava probiotičkih mliječnih deserata s kesten pireom (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:242105

Jalšić, Valentina. "Optimiranje sastava probiotičkih mliječnih deserata s kesten pireom." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:242105

Jalšić, Valentina. "Optimiranje sastava probiotičkih mliječnih deserata s kesten pireom." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:242105

Jalšić, V. (2011). 'Optimiranje sastava probiotičkih mliječnih deserata s kesten pireom', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 14 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:242105

Jalšić V. Optimiranje sastava probiotičkih mliječnih deserata s kesten pireom [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2011 [cited 2025 January 14] Available at: https://urn.nsk.hr/urn:nbn:hr:109:242105

V. Jalšić, "Optimiranje sastava probiotičkih mliječnih deserata s kesten pireom", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:109:242105

Please login to the repository to save this object to your list.
Metadata
TitleOptimiranje sastava probiotičkih mliječnih deserata s kesten pireom
Title (english)Composition optimization of probiotic milk deserts with chestnut pure
AuthorValentina Jalšić
MentorJovica Hardi (mentor)
Committee memberVinko Krstanović
Committee memberJovica Hardi
Committee memberVedran Slačanac
Committee memberJurislav Babić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Milk Technology)
Osijek
Defense date and country2011-09-23, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U radu su detaljno opisani svi parametri optimiranja sastava probiotičkih mliječnih deserata s kesten pireom. Process proizvodnje praćen je od sirovog mlijeka do izrade fermentirane mliječne baze, te optimiranja sastava finalnog proizvoda. Senzorsko ocjenjivanje probiotičkih mliječnih deserata s kesten pireom proveo je panel od dvanaest ocjenjivača. Ocjenjivanje je provedeno metodom bodovanja sustavom od 20 ponderiranih bodova. Ocjenjivan je okus, miris, naknadni okus u ustima, te konzistencija. Na osnovi ukupnih rezultata senzorskog ocjenjivanja, probiotički mliječni desert s kesten pirom svrstan je u proizvode vrhunske kakvoće.
Abstract (english)
Production process was observed from raw milk production to fermentation of milk with probiotics and creation of final product composition. Sensory evaluation was conducted using a 20 pondered points method. 12 sensory analysts evaluated prepared milk deserts. Taste, odour, consistency and syneresis were appreciated. Based on overall sensory results, prepared milk deserts with chestnut pure were evaluated as excellent products.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:242105
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-12-14 16:42:31