undergraduate thesis
FERMENTED MILK PRODUCTS

Ivan Ljubić (2016)
Josip Juraj Strossmayer University of Osijek
Faculty of agriculture
DEPARTMENT FOR PLANT PRODUCTION
Metadata
TitleFERMENTIRANI MLIJEČNI PROIZVODI
AuthorIvan Ljubić
Mentor(s)Suzana Kristek (thesis advisor)
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.
Keywordsmlijeko fermentacija acidofilno mlijeko jogurt kefir kumis sir pasterizacija bakterije kvasac plijesni
Parallel title (English)FERMENTED MILK PRODUCTS
Committee MembersDrago Bešlo (committee chairperson)
Zvonimir Steiner (committee member)
GranterJosip Juraj Strossmayer University of Osijek
Faculty of agriculture
Lower level organizational unitsDEPARTMENT FOR PLANT PRODUCTION
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Agronomy
Crop Production
Study programme typeuniversity
Study levelundergraduate
Study programmeAgriculture; specializations in: Agroeconomics,Plant production, Mechanization, Zootechnique, Horticulture
Study specializationHorticulture
Academic title abbreviationuniv. bacc. ing. agr.
Genreundergraduate thesis
Language Croatian
Defense date2016-05-11
Parallel 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.
Parallel keywords (Croatian)mlijeko fermentacija acidofilno mlijeko jogurt kefir kumis sir pasterizacija bakterije kvasac plijesni
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
Notezavršni rad
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:151:217976
CommitterJosipa Vrbanić