prikaz prve stranice dokumenta Primjena mliječnih kultura u prehrambenoj industriji
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undergraduate thesis
Primjena mliječnih kultura u prehrambenoj industriji
2010. urn:nbn:hr:109:729546
Ćakarun, Josipa
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology

Cite this document

Ćakarun, J. (2010). Primjena mliječnih kultura u prehrambenoj industriji (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:729546

Ćakarun, Josipa. "Primjena mliječnih kultura u prehrambenoj industriji." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:729546

Ćakarun, Josipa. "Primjena mliječnih kultura u prehrambenoj industriji." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:729546

Ćakarun, J. (2010). 'Primjena mliječnih kultura u prehrambenoj industriji', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 08 February 2025, https://urn.nsk.hr/urn:nbn:hr:109:729546

Ćakarun J. Primjena mliječnih kultura u prehrambenoj industriji [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2010 [cited 2025 February 08] Available at: https://urn.nsk.hr/urn:nbn:hr:109:729546

J. Ćakarun, "Primjena mliječnih kultura u prehrambenoj industriji", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:109:729546

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Metadata
TitlePrimjena mliječnih kultura u prehrambenoj industriji
Title (english)Application of dairy cultures in food industry
AuthorJosipa Ćakarun
MentorVedran Slačanac (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Milk Technology)
Osijek
Defense date and country2010-10-01, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U ovom radu cilj je prikazati primjenu mliječnih kultura u prehrambenoj industriji te njihov terapijski učinak na čovjeka. U sastavu mliječnih kultura nalaze se određene vrste bakterija mliječne kiseline koje utječu na željena senzorska, hranjiva, dijetetska i terapijska svojstva krajnjeg proizvoda. U prehrambenoj industriji pri dobivanju određenih mliječnih proizvoda koriste se čiste bakterije mliječne kiseline, tzv. starteri. Fermentirani mliječni napitci su najpopularniji komercijalni industrijski proizvodi zbog unosa probiotičkih mikroorganizama u ljudski probavni sustav. Bitne prednosti probiotika za ljudski organizam su lakša probavljivost, održava se ravnoteža crijevne mikroflore, inhibira se rast štetne mikroflore te druga ljekovita svojstva.
Abstract (english)
The aim of this paper is to show application of dairy cultures in food industry and their therapeutic activity on humans. As part of te diary cultures we can find certain types of lactic acid bacteria that affect preferred sensory, dietetic and therapeutic properties of the final product. The food industry uses clear lactic acid bacteria, so called starters, as part of acquisition of certain diary products. Fermented dairy products are the most popular commercial industry for the intake of probiotic microbes in the human digestiv system. Main benefits of probiotics for human organism are easier digestibility, maintains the balance of intestinal microflora, inhibits the growth of harmful microflora and they have other medicinal properties.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:729546
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-10-20 12:16:31