undergraduate thesis
The producing assortment of the Vindija d.d. Varaždin dairy industry

Nikola Biškup (2009)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology
Metadata
TitleProizvodni asortiman mljekare prehrambene industrije Vindija d.d. Varaždin
AuthorNikola Biškup
Mentor(s)Jovica Hardi (thesis advisor)
Abstract
Glavna sirovina za proizvodnju mliječnih proizvoda je primarno pasterizirano, ohlađeno i standardizirano kravlje, kozje ili ovčje mlijeko. Za proizvodnju sireva to je jedina toplinska obrada, dok se za ostale proizvode provodi sekundarna toplinska obrada. Trajni mliječni proizvodi obrađuju se sterilizacijom, a svježe mlijeko i mlijeko s dodacima za proizvodnju fermentiranih proizvoda se obrađuju pasterizacijom. Ulaznim sirovinama, poluproizvodima i gotovim proizvodima se provode mikrobiološke, kemijske i organoleptičke analize, te je time cijeli proces proizvodnje pod kontrolom laboratorija. Za sve postupke je potrebno vođenje evidencije, da se osigura sljedivost. Pranje svih linija proizvodnje se provodi CIP sustavima.
Keywordsmilk dairy products
Parallel title (English)The producing assortment of the Vindija d.d. Varaždin dairy industry
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 date2009-09-26
Parallel abstract (English)
The main raw material for the production of milk products is primarily pasteurized, chilled and the standardized cow, goat or sheep milk. For the cheese production is the only heat treatment, while for other products conducted a secondary heat treatment. Durable milk products are processed sterilization, and fresh milk and milk with additives for the production of fermented products are processed pasteurization. Input raw materials, intermediate and final products are carried out microbiological, chemical and organoleptic analysis, thereby making the entire production process control laboratories. For all the procedures necessary record keeping to ensure traceability. Production lines implemented CIP washing system.
Parallel keywords (Croatian)mlijeko 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:109:037627
CommitterIvana Šuvak