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master's thesis
Fermentacija mlijeka kombuchom
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. urn:nbn:hr:159:294187
Latin, Maja
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Milk and Milk Products

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Latin, M. (2016). Fermentacija mlijeka kombuchom (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:294187

Latin, Maja. "Fermentacija mlijeka kombuchom." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:294187

Latin, Maja. "Fermentacija mlijeka kombuchom." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:294187

Latin, M. (2016). 'Fermentacija mlijeka kombuchom', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 12 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:294187

Latin M. Fermentacija mlijeka kombuchom [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2024 July 12] Available at: https://urn.nsk.hr/urn:nbn:hr:159:294187

M. Latin, "Fermentacija mlijeka kombuchom", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:294187

Metadata
TitleFermentacija mlijeka kombuchom
Title (english)Milk fermentation obtained by kombucha inoculum
AuthorMaja Latin
MentorRajka Božanić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Technology of Milk and Milk Products)
Zagreb
Defense date and country2016-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Kravlje mlijeko fermentirano je s 3 različite koncentracije inokuluma kombuche (5, 10 i 15%) te na dvije temperature (40 i 43 ). Kombucha je uzgajana na crnom čaju te je kao takva korištena za inokulum. U uzorcima fermentiranog mlijeka praćene su razlike u trajanju fermentacije, titracijskoj kiselosti, sinerezi, suhoj tvari, reološkim svojstvima te senzorskim karakteristikama. Pri višoj temperaturi fermentacije i dodatkom većeg inokuluma fermentacija je trajala najkraće. Nisu primjećene značajne razlike izmeĎu uoraka s obzirom na titracijsku kiselost i suhu tvar. Najbolja reološka svojstva pokazuje uzorak s najmanjom koncentracijom inokuluma (5%) fermentiran na niţoj temperaturi (40 ). Isto tako, taj uzorak pokazuje najbolje senzorske karakteristike te najmanju sinerezu. Općenito se moţe zaključiti da je najbolja fermentacija s 5% inokuluma pri 40 .
Abstract (english)
Cow´s milk was fermented with three different concentration of kombucha inoculum (5, 10, 15%) and on two temperatures (40 and 43 ). Kombucha was cultivated on black tea and thus was used for milk fermentation. Differences between samples were observed by tracking duration of fermentation, titratable acidity, syneresis, dry matter, rheological properties and sensoric characteristics. The shortest fermentation was with addition of 15% inoculum on the higher fermentation temperature. There were not noticed significant differences between samples for titratable acidity and dry matter. The best rheological properties have shown the sample with 5% inoculum, fermented on 40. Also, that sample has had the best syneresis and sensoric characteristics. In general, the best fermentation was obtained by addition of 5% inocullum and on the lowest fermentation temperature.
Keywords
Languagecroatian
URN:NBNurn:nbn:hr:159:294187
Study programmeTitle: Food Safety Management
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-04-24 09:55:52