prikaz prve stranice dokumenta Utjecaj udjela mliječne masti i dodataka sirutke u prahu na viskoznost i senzorska svojstva pitkog jogurta
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master's thesis
Utjecaj udjela mliječne masti i dodataka sirutke u prahu na viskoznost i senzorska svojstva pitkog jogurta
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:933012
Barjaktarić, Matea
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

Barjaktarić, M. (2011). Utjecaj udjela mliječne masti i dodataka sirutke u prahu na viskoznost i senzorska svojstva pitkog jogurta (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:933012

Barjaktarić, Matea. "Utjecaj udjela mliječne masti i dodataka sirutke u prahu na viskoznost i senzorska svojstva pitkog jogurta." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:933012

Barjaktarić, Matea. "Utjecaj udjela mliječne masti i dodataka sirutke u prahu na viskoznost i senzorska svojstva pitkog jogurta." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:933012

Barjaktarić, M. (2011). 'Utjecaj udjela mliječne masti i dodataka sirutke u prahu na viskoznost i senzorska svojstva pitkog jogurta', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 March 2025, https://urn.nsk.hr/urn:nbn:hr:159:933012

Barjaktarić M. Utjecaj udjela mliječne masti i dodataka sirutke u prahu na viskoznost i senzorska svojstva pitkog jogurta [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2025 March 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:933012

M. Barjaktarić, "Utjecaj udjela mliječne masti i dodataka sirutke u prahu na viskoznost i senzorska svojstva pitkog jogurta", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:933012

Metadata
TitleUtjecaj udjela mliječne masti i dodataka sirutke u prahu na viskoznost i senzorska svojstva pitkog jogurta
Title (english)Influence of milk fat ratio and whey powder addition on viscosity and sensory properties of drinkable yogurt
AuthorMatea Barjaktarić
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 country2011-12-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U radu je ispitivan utjecaj udjela mliječne masti i dodatka sirutke u prahu na viskoznost i senzorska svojstva pitkog jogurta. Istraživanje je obuhvatilo 4 uzorka pitkog jogurta: 1,5% mliječne masti sa dodatkom obranog mlijeka u prahu (OMP), 1,5% mliječne masti sa dodatkom sirutke u prahu (SP), 3,2% mliječne masti sa dodatkom OMP i 3,2% mliječne masti sa dodatkom SP. OMP odnosno SP dodavano je u količini od 0,3%. Udio mliječne masti i vrsta dodatka (OMP ili SP) nisu utjecali na trajanje fermentacije. Uzorci sa 3,2% masti imali su veću viskoznost u odnosu na uzorke sa 1,5% masti. Uzorci sa dodatkom OMP imali su veću viskoznost u odnosu na uzorke sa dodatkom SP. Uzorci sa 3,2% udjelom masti dobili su bolje senzorske osjene u odnosu na uzorke sa 1,5% masti. Uzorci sa dodatkom SP dobili su bolje senzorske ocjene u odnosu na uzorke sa dodatkom OMP. Najbolju senzorsku ocjenu postigli su jogurti sa 3,2% mliječne masti i dodatkom SP.
Abstract (english)
This paper examined the impact of fat content and addition of whey powder on the viscosity and sensory properties of drinkable yogurt. The study included 4 samples drinkable yogurt: 1.5% milk fat, with the addition of skimmed milk powder (SMP), 1.5% milk fat, with the addition of whey powder (WP), 3.2% milk fat with the addition of SMP and 3,2% milk fat, with the addition of WP. SMP and WP been added in amounts of 0.3%. Fat content and type of supplement (SMP or WP) did not affect the duration of fermentation. Samples with 3.2% fat had higher viscosity than the samples with 1.5% fat. Samples with the addition of SMP had a higher viscosity than the samples with the addition of WP. Samples with 3.2% fat get better sensory evaluation compared to samples with 1.5% fat. Samples with the addition of WP gained a better sensory evaluation compared to samples with the addition of SMP. Best sensory evaluation scored yogurt with 3.2% milk fat and the addition of WP
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:933012
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-06-01 10:12:41