prikaz prve stranice dokumenta FERMENTIRANI MLIJEČNI PROIZVODI
  Download
PDF 814.79 KB
undergraduate thesis
FERMENTIRANI MLIJEČNI PROIZVODI
2016. urn:nbn:hr:151:217976
Ljubić, Ivan
Josip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
Department of Plant Production and Biotechnology

Cite this document

Ljubić, I. (2016). FERMENTIRANI MLIJEČNI PROIZVODI (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek. Retrieved from https://urn.nsk.hr/urn:nbn:hr:151:217976

Ljubić, Ivan. "FERMENTIRANI MLIJEČNI PROIZVODI." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2016. https://urn.nsk.hr/urn:nbn:hr:151:217976

Ljubić, Ivan. "FERMENTIRANI MLIJEČNI PROIZVODI." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2016. https://urn.nsk.hr/urn:nbn:hr:151:217976

Ljubić, I. (2016). 'FERMENTIRANI MLIJEČNI PROIZVODI', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, accessed 18 December 2024, https://urn.nsk.hr/urn:nbn:hr:151:217976

Ljubić I. FERMENTIRANI MLIJEČNI PROIZVODI [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek; 2016 [cited 2024 December 18] Available at: https://urn.nsk.hr/urn:nbn:hr:151:217976

I. Ljubić, "FERMENTIRANI MLIJEČNI PROIZVODI", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:151:217976

Please login to the repository to save this object to your list.
Metadata
TitleFERMENTIRANI MLIJEČNI PROIZVODI
Title (english)FERMENTED MILK PRODUCTS
AuthorIvan Ljubić
MentorSuzana Kristek (mentor)
Committee memberDrago Bešlo (predsjednik povjerenstva)
Committee memberZvonimir Steiner (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
(Department of Plant Production and Biotechnology)
Osijek
Defense date and country2016-05-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Crop Production
Abstract
U ovome radu obrađeni su pojedini fermentirani mliječni proizvodi: kefir, kumis, jogurt, sir i kiselo mlijeko. Navedeni se proizvodi međusobno razlikuju ovisno o svojstvima mikrobne kulture te primjenjenoj tehnologij potrebnoj za dobivanje istih, a što je opisano za svaki pojedini proizvod. Poseban naglasak stavljen je na postupak proizvodnje kefira, a koji je postupak proveden od strane autora rada, uz detaljan opis i fotografije. Rad je također obuhvatio i proces pasterizacije, a koji se proces sastoji u izlaganju prehrambenih proizvoda temeperaturi u rasponu od 55-80°C u svrhu produljenja roka trajanja. Nadalje, dio rada podrobnije obrađuje tematiku bakterija i kvasaca kao i sadržaja hranjivih tvari u fermentiranom mlijeku. Zaključno, potrebno je istaknuti kako u odnosu na mlijeko, fermentirane mliječne proizvode odlikuje veća probavljivost, veća količina vitamina, minerala, esencijalnih amino i masnih kiselina, što samo po sebi doprinosi njihovoj većoj prehrambenoj vrijednosti te sve raširenijoj upotrebi.
Abstract (english)
This thesis elaborates fermented milk products, particularly kefir, koumiss, yogurt, cheese and sour milk, which can be distinguished by various criteria as microbial culture features and applicable technology, all described separately for each type of milk product. The thesis was specially focused on the process of kefir production, as it was led by the author, followed by detailed procedure description and photographs. Furthermore, the thesis deals with subjects such as bacteria, yeast as well as nutrients contained in fermented milk. All the abovementioned led to the conclusion that nowadays we are whitnessing the evident growth of fermented milk products consumption, which in comparison with non-fermented milk contain higher amount of vitamins, minerals, essential amino acids and fat, and therefore higher nutritional value.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:151:217976
Study programmeTitle: Agriculture; specializations in: Agroeconomics,Plant production, Mechanization, Zootechnique, Horticulture
Course: Horticulture
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka agronomije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka agronomije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Public notezavršni rad
Created on2016-07-07 07:55:44