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master's thesis
Mikrobiološka kakvoća ovčje mišine i sira iz ovčje mišine
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:410714
Filipčić, Mija
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for General Microbiology and Food Microbiology

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

Cite this document

Filipčić, M. (2011). Mikrobiološka kakvoća ovčje mišine i sira iz ovčje mišine (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:410714

Filipčić, Mija. "Mikrobiološka kakvoća ovčje mišine i sira iz ovčje mišine." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:410714

Filipčić, Mija. "Mikrobiološka kakvoća ovčje mišine i sira iz ovčje mišine." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:410714

Filipčić, M. (2011). 'Mikrobiološka kakvoća ovčje mišine i sira iz ovčje mišine', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 14 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:410714

Filipčić M. Mikrobiološka kakvoća ovčje mišine i sira iz ovčje mišine [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2025 January 14] Available at: https://urn.nsk.hr/urn:nbn:hr:159:410714

M. Filipčić, "Mikrobiološka kakvoća ovčje mišine i sira iz ovčje mišine", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:410714

Metadata
TitleMikrobiološka kakvoća ovčje mišine i sira iz ovčje mišine
Title (english)Microbiological quality of lamb sack (mišina) and cheese ripened in lamb sack
AuthorMija Filipčić
MentorJadranka Frece (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for General Microbiology and Food Microbiology)
Zagreb
Defense date and country2011-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Sir iz mišine autohtoni je mliječni proizvod koji se tradicionalno proizvodi na obiteljskim gospodarstvima Dalmatinske zagore. Mišina je ovčja ili janjeća koţa u kojoj sir zrije. Mnogi mikroorganizmi induciraju promjene u okusu, nutritivnoj kvaliteti, teksturi, aromi i sigurnosti samog proizvoda. Stoga je cilj ovog rada bio odrediti mikrobiološku kakvoću te istražiti prirodnu, autohtonu mikrobnu populaciju mišine i sira iz mišine tijekom različitih faza zrenja kako bi se utvrdilo koje skupine mikroorganizama imaju potencijal uporabe kao funkcionalne starter kulture. Analiza je provedena na uzorcima mlijeka, sirutke, gruša, ovčje mišine te kravljeg i ovčjeg sira iz mišine, a upotrijebljene su klasične mikrobiološke metode i biokemijske (API) metode. Izolirani autohtoni bakterijski izolati pripadali su bakterijskim rodovima Lactobacillus i Staphylococcus. Dobiveni rezultati upućuju na mogućnost korištenja izoliranih bakterijskih sojeva kao potencijalnih starter kultura. Sir iz mišine proizvodi se iz toplinski neobrađenog mlijeka i rezultati ukazuju da mikrobiološka kvaliteta sirovina za proizvodnju nije zadovoljavajuća. Ipak, u gotovom proizvodu (sir) više nije bilo za zdravlje potencijalno nepogodnih mikrobnih kultura.
Abstract (english)
Cheese ripened in lamb sack (mišina) is indigenous dairy product traditionally produced on family farms in the Dalmatia. Lamb sack is sheep or lambs skin in which cheese ripens. Many microorganisms induce changes in taste, nutritional quality, texture, flavor and safety of the product itself. The purpose of this study was to determine the microbiological quality and explore the natural, indigenous microbial population of lamb sack and cheese from lamb sack during different stages of ripening to determine which groups of microorganisms have potential use as functional starter cultures. The analysis was performed on samples of milk, whey, curd, lamb sack, and cow’s and sheep's cheese from lamb sack. Classical microbiological methods and biochemical (API) method were used. Isolated indigenous bacterial isolates belonged to the bacterial genera Lactobacillus and Staphylococcu.. These results indicate the possibility of using isolated bacterial strains as potential starter cultures. Cheese from lamb sack is produced from raw milk and the results indicate that the microbiological quality of raw material for production is not satisfactory. However, in the final product (cheese) there was no longer any to the health potentially unfavorable microbial cultures.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:410714
Study programmeTitle: Molecular Biotechnology
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka molekularne biotehnologije (magistar/magistra inženjer/inženjerka molekularne biotehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-06-01 09:10:16