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undergraduate thesis
MIKROORGANIZMI KOJI SUDJELUJU U FERMENTACIJI MLIJEKA
2016. urn:nbn:hr:151:255814
Ljubičić, Adrian
Josip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
Department of agroecology and Enviroment Protection

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Ljubičić, A. (2016). MIKROORGANIZMI KOJI SUDJELUJU U FERMENTACIJI MLIJEKA (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek. Retrieved from https://urn.nsk.hr/urn:nbn:hr:151:255814

Ljubičić, Adrian. "MIKROORGANIZMI KOJI SUDJELUJU U FERMENTACIJI MLIJEKA." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2016. https://urn.nsk.hr/urn:nbn:hr:151:255814

Ljubičić, Adrian. "MIKROORGANIZMI KOJI SUDJELUJU U FERMENTACIJI MLIJEKA." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2016. https://urn.nsk.hr/urn:nbn:hr:151:255814

Ljubičić, A. (2016). 'MIKROORGANIZMI KOJI SUDJELUJU U FERMENTACIJI MLIJEKA', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, accessed 10 December 2024, https://urn.nsk.hr/urn:nbn:hr:151:255814

Ljubičić A. MIKROORGANIZMI KOJI SUDJELUJU U FERMENTACIJI MLIJEKA [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek; 2016 [cited 2024 December 10] Available at: https://urn.nsk.hr/urn:nbn:hr:151:255814

A. Ljubičić, "MIKROORGANIZMI KOJI SUDJELUJU U FERMENTACIJI MLIJEKA", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:151:255814

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Metadata
TitleMIKROORGANIZMI KOJI SUDJELUJU U FERMENTACIJI MLIJEKA
Title (english)MICROORGANISMS INVOLVED IN FERMENTATION OF MILK
AuthorAdrian Ljubičić
MentorSuzana Kristek (mentor)
Committee memberZvonimir Steiner (predsjednik povjerenstva)
Committee memberJurica Jović (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
(Department of agroecology and Enviroment Protection)
Osijek
Defense date and country2016-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Agricultural Engineering and Technology
Abstract
Ljudska prehrana obogaćena je prisutnošću fermentiranih mliječnih proizvoda tisućama godina. Razvojem stočarstva počela je i proizvodnja kiselog mlijeka pod kontroliranim uvjetima. Različiti su se okusi dobivali postepenom selekcijom bakterijskih sojeva, a otklanjanje patogenih mikroorganizama, kao uzročnika bolesti, osiguralo je sigurnost i kvalitetu proizvoda. Fermentacija je proces djelovanja mikroorganizama u mlijeku uz aktivnost enzima, obično bez kisika uz oslobađanje energije. Glavno obilježje ovog procesa je pretvaranje mliječnog šećera laktoze u glukozu i galaktozu što uzrokuje stvaranje mliječne kiseline. Konzumacija sve više raste zbog njihove prehrambene vrijednosti i ljekovitog učinka na ljudski probavni sustav.
Abstract (english)
The human diet is enriched by the presence of fermented milk products for thousands of years. With the development of livestock breeding began sour milk production under controlled conditions. Selection of bacterial strains was the reason of variety of flavors, and the elimination of pathogens ensure the safety and quality of products. The fermentation is process of the activity of microorganisms in the milk with the enzyme activity, mainly without oxygen, with the release of energy. The main feature of the process is the conversion of enriched milk sugar, lactose, into glucose and galactose, which causes the production of lactic acid. Consumption is increasing rapidly because of their nutritional value and medical effect on the human digestive system.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:151:255814
Study programmeTitle: Plant Production; specializations in: Farming, Horticulture
Course: Farming
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka bilinogojstva (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka bilinogojstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Public notezavršni stručni
Created on2016-10-11 11:51:54