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professional thesis
HACCP sustav u pogonu za preradu mlijeka
2008. urn:nbn:hr:109:840786
Zagrajšek, Goran
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology

Cite this document

Zagrajšek, G. (2008). HACCP sustav u pogonu za preradu mlijeka (Professional thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:840786

Zagrajšek, Goran. "HACCP sustav u pogonu za preradu mlijeka." Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2008. https://urn.nsk.hr/urn:nbn:hr:109:840786

Zagrajšek, Goran. "HACCP sustav u pogonu za preradu mlijeka." Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2008. https://urn.nsk.hr/urn:nbn:hr:109:840786

Zagrajšek, G. (2008). 'HACCP sustav u pogonu za preradu mlijeka', Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:840786

Zagrajšek G. HACCP sustav u pogonu za preradu mlijeka [Professional thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2008 [cited 2025 January 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:840786

G. Zagrajšek, "HACCP sustav u pogonu za preradu mlijeka", Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2008. Available at: https://urn.nsk.hr/urn:nbn:hr:109:840786

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Metadata
TitleHACCP sustav u pogonu za preradu mlijeka
Title (english)HACCP system in dairy plant
AuthorGoran Zagrajšek
MentorJovica Hardi (mentor)
MentorDrago Šubarić (komentor)
Committee memberVedran Slačanac (predsjednik povjerenstva)
Committee memberJovica Hardi (član povjerenstva)
Committee memberDrago Šubarić (član povjerenstva)
Committee memberBorislav Miličević (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Milk Technology)
Osijek
Defense date and country2008-06-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Mlijeko je namirnica bogata proteinima, ugljikohidratima i mastima te je vrlo podložna mikrobiološkom kvarenju, koje može dovesti do neprihvatljivosti proizvoda za potrošača. Stoga sanitacija u sklopu HACCP sustava ima izniman značaj u mljekarskoj industriji. HACCP sustav je preventivni način kontrole kojim se osigurava proizvodnja sigurnog prehrambenog proizvoda. Baziran je na predviđanju opasnosti koje se mogu javiti tijekom cjelokupne proizvodnje, od prijema sirovine do distribucije gotovog proizvoda i poduzimanju mjera kojima se osigurava sprječavanje pojave opasnosti ili njeno smanjenje na prihvatljivu mjeru. Zadatci ovog rada bili su: a) implementirati HACCP sustav u Mljekaru BiZ iz Buka; b) usporediti standardnu mikrobiološku metodu i ATP bioluminiscenciju u kontroli mikrobiološke čistoće radnih površina i uređaja; c) usporediti mikrobiološku čistoću radnih površina i uređaja nakon različitih načina pranja (ručno, CIP sustavom i pjenomatom) te d) utvrditi ovisnost RLU (Relative Light Units) vrijednosti u mlijeku o pasterizaciji mlijeka, udjelu suhe tvari i mliječne masti u mlijeku. Analizom rizika i utvrđivanjem kritičnih kontrolnih točaka u procesu prerade mlijeka u mljekari „BiZ“ utvrđeno je pet kritičnih kontrolnih točaka: prijem mlijeka u mljekaru, pasterizacija mlijeka, inokulacija mlijeka čistom kulturom, umješavanje voćne paste u jogurt te hlađenje i skladištenje mliječnih proizvoda. Na osnovi provedenih analiza, ATP bioluminiscencija pouzdaniji je način kontrole higijenske ispravnosti površina. Za razliku od standardne mikrobiološke metode, rezultati ispitivanja dobiju se u vrlo kratkom vremenskom roku i jednostavnim postupkom. Osim toga, daje podatke i o prisutnosti organskog onečišćenja, a ne samo o mikrobiološkoj ispravnosti površina. Praćenjem učinkovitosti čišćenja različitih površina u pogonu mljekare utvrđeno je da u pogledu mikrobiološke ispravnosti, sve površine, bilo da su čišćene ručno, pjenomatom ili CIP-om, udovoljavaju mikrobiološkim standardima.
Abstract (english)
Milk is food rich in proteins, carbohydrates and fats, therefore very susceptible to microbiological spoilage, which can cause non-acceptability by consumers. For that reason, sanitation, as element of HACCP, is extremely important in dairy industry. HACCP system is preventive control measure which insures production of safe product. It is based on prediction of hazards which can occur during production, from input of raw materials to distribution of final product, and conduction of measures for prevention of hazard or its reduction to acceptable level. Aims of this study were a) implementation of HACCP system in Dairy Plant BiZ, Buk; b) comparison of standard microbiological method and ATP bioluminescence in microbiological control of surfaces and equipment; c) microbiological assessment of working surfaces and equipment after different types of cleaning (manual, CIP or foam cleaning) and d) establishment of correlation between RLU (Relative Light Units) of milk and pasteurization, solids content and milk fat. Risk analysis resulted in establishment of five critical control points in milk processing in Dairy Plant „BiZ“: reception of raw milk in dairy plant, pasteurization of milk, inoculation of milk with starter, addition of fruit paste to yoghurt and chilling and storage of dairy products. Analysis showed that ATP bioluminescence is more effective tool in control of sanitation. Unlike standard microbiological method, results are gained in very short period of time and by very simple procedure. In addition, organic impurities are also detected. Monitoring of cleaning effectiveness showed that all surfaces are in accordance with microbiological standards, regardless of type of cleaning.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:840786
ProjectNumber: 113-1130473-0571
Title: Razvoj novih modificiranih škrobova i primjena u prehrambenoj industriji
Title: Development of new modified starches and their application in food industry
Leader: Drago Šubarić
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
Study programmeTitle: Food Safety and Quality
Study programme type: university
Study level: postgraduate specialist
Academic / professional title: sveučilišni/a specijalist/ specijalistica sigurnosti i kvalitete hrane (sveučilišni/a specijalist/ specijalistica sigurnosti i kvalitete hrane)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-12-21 13:37:08