prikaz prve stranice dokumenta Primjena probiotičkih bakterija u proizvodnji sladoleda
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master's thesis
Primjena probiotičkih bakterija u proizvodnji sladoleda
Zagreb: University of Zagreb, Faculty of Agriculture, 2021. urn:nbn:hr:204:018730
Domić Brkanović, Tajana
University of Zagreb
Faculty of Agriculture
Dairy Science

Institutional repository: Repository Faculty of Agriculture University of Zagreb

Cite this document

Domić Brkanović, T. (2021). Primjena probiotičkih bakterija u proizvodnji sladoleda (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:018730

Domić Brkanović, Tajana. "Primjena probiotičkih bakterija u proizvodnji sladoleda." Master's thesis, University of Zagreb, Faculty of Agriculture, 2021. https://urn.nsk.hr/urn:nbn:hr:204:018730

Domić Brkanović, Tajana. "Primjena probiotičkih bakterija u proizvodnji sladoleda." Master's thesis, University of Zagreb, Faculty of Agriculture, 2021. https://urn.nsk.hr/urn:nbn:hr:204:018730

Domić Brkanović, T. (2021). 'Primjena probiotičkih bakterija u proizvodnji sladoleda', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 20 November 2024, https://urn.nsk.hr/urn:nbn:hr:204:018730

Domić Brkanović T. Primjena probiotičkih bakterija u proizvodnji sladoleda [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2021 [cited 2024 November 20] Available at: https://urn.nsk.hr/urn:nbn:hr:204:018730

T. Domić Brkanović, "Primjena probiotičkih bakterija u proizvodnji sladoleda", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:204:018730

Metadata
TitlePrimjena probiotičkih bakterija u proizvodnji sladoleda
Title (english)Application of probiotic bacteria in ice cream production
AuthorTajana Domić Brkanović
MentorMilna Tudor Kalit (mentor)
Committee memberMilna Tudor Kalit (predsjednik povjerenstva)
Committee memberDubravka Samaržija (član povjerenstva)
Committee memberIva Dolenčić Špehar (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Agriculture
(Dairy Science)
Zagreb
Defense date and country2021-09-23, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Abstract
Proizvodi s dodatkom probiotičkih bakterija su najrazvijenija grana industrije funkcionalne hrane. Probiotici imaju sposobnost preživljavanja u nepovoljnim uvjetima gastrointestinalnog trakta što podrazumijeva pH želudca, žučne soli, utjecaj enzima tankog crijeva, itd.. Uz spomenute sposobnosti, važno je i preživljavanje probiotika tijekom proizvodnog procesa i pohrane proizvoda. Viša pH vrijednost sladoleda u odnosu na fermentirana mlijeka pogoduje preživljavanju probiotičkih bakterija u sladoledu, međutim niske temperature zamrzavanja i proces tučenja mogu dovesti do oštećenja bakterijskih stanica. Cilj rada je dati pregled dosadašnjih rezultata istraživanja učinka tehnološkog procesa proizvodnje te pohrane sladoleda na preživljavanje probiotičkih bakterija. Povrh toga, u radu će se prikazati i učinak probiotičkih bakterija na senzorska svojstva sladoleda.
Abstract (english)
Products with the addition of probiotic bacteria are the most developed branch of functional food industry. Probiotics have the ability to survive in adverse conditions of gastrointestinal tract such as stomach pH, bile salts, and small intestine enzymes. As well as, probiotics should have the ability to survive during the production process and product storage. Higher pH-value of ice cream compared to fermented milk helps survival of probiotic bacteria in ice cream, but freezing temperatures and the overrun can lead to cell damage of probiotic bacteria. The aim of this paper is to give an overview of research results of the influence of production process and storage on survival of probiotic population. Moreover, the paper will show the effect of probiotic bacteria on sensory properties of ice cream.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:204:018730
Study programmeTitle: Production and Processing of Milk
Study programme type: university
Study level: graduate
Academic / professional title: magistar / magistra inženjer/inženjerka proizvodnje i prerade mlijeka (magistar / magistra inženjer/inženjerka proizvodnje i prerade mlijeka)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2021-11-23 09:07:36