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undergraduate thesis
Proizvodnja grčkog tipa jogurta
Požega: Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, 2024. urn:nbn:hr:277:938806
Stanišić, Ranko
Josip Juraj Strossmayer University of Osijek
Faculty of Tourism and Rural Development in Pozega

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Stanišić, R. (2024). Proizvodnja grčkog tipa jogurta (Undergraduate thesis). Požega: Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega. Retrieved from https://urn.nsk.hr/urn:nbn:hr:277:938806

Stanišić, Ranko. "Proizvodnja grčkog tipa jogurta." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, 2024. https://urn.nsk.hr/urn:nbn:hr:277:938806

Stanišić, Ranko. "Proizvodnja grčkog tipa jogurta." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, 2024. https://urn.nsk.hr/urn:nbn:hr:277:938806

Stanišić, R. (2024). 'Proizvodnja grčkog tipa jogurta', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, accessed 03 October 2024, https://urn.nsk.hr/urn:nbn:hr:277:938806

Stanišić R. Proizvodnja grčkog tipa jogurta [Undergraduate thesis]. Požega: Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega; 2024 [cited 2024 October 03] Available at: https://urn.nsk.hr/urn:nbn:hr:277:938806

R. Stanišić, "Proizvodnja grčkog tipa jogurta", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, Požega, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:277:938806

Metadata
TitleProizvodnja grčkog tipa jogurta
Title (english)Production of Greek Type of Yogurt
AuthorRanko Stanišić
MentorAna Mrgan (mentor)
Committee memberValentina Obradović (predsjednik povjerenstva)
Committee memberAna Mrgan (član povjerenstva)
Committee memberHelena Marčetić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
Faculty of Tourism and Rural Development in Pozega
Požega
Defense date and country2024-06-12, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Grčki tip jogurta je u novije vrijeme postao jedan od traženijih fermentiranih mliječnih proizvoda u cijelom svijetu. Postoji nekoliko dobrih razloga za to: njegov bogat okus, kremasta struktura, veći sadržaj proteina, te dobar utjecaj na ljudsko zdravlje. Za razliku od tradicionalnog grčkog jogurta koji se dobiva cijeđenjem jogurta i izdvajanjem viška sirutke, grčki tip jogurta dobiva se dodavanjem praškastih mliječnih komponenti koje jogurtu osiguravaju svojstvenu teksturu, okus i nutritivna svojstva. Prilikom proizvodnje velika važnost pridaje se praćenju kvalitete i zdravstvene ispravnosti samog proizvoda. U ovom radu opisan je proces proizvodnje grčkog tipa jogurta, te su prikazani rezultati provedenih analiza tijekom proizvodnje.
Abstract (english)
The Greek type of yogurt has recently become one of the most sought-after fermented milk products in the whole world. There are several good reasons for this: its rich taste, creamy structure, higher protein content, and good impact on human health. Unlike the traditional Greek yogurt, which is obtained by straining the yogurt and extracting the excess whey, the Greek type of yogurt is obtained by adding powdered milk components that provide the yogurt with its characteristic texture, taste and nutritional properties. During production, great importance is attached to monitoring the quality and health of the product itself. This paper describes the production process of the Greek type of yogurt, and presents the results of the analyzes carried out during production.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:277:938806
Study programmeTitle: Biotechnical Sciences - Food Technology
Study programme type: professional
Study level: undergraduate
Academic / professional title: prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2024-08-14 09:39:51