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master's thesis
Fermentacija mješavine kravljeg mlijeka i sojinog napitka probiotičkom bakterijom Lactobacillus acidophilus uz jogurtnu kulturu
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:309108
Dukarić, Terezija
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

Dukarić, T. (2017). Fermentacija mješavine kravljeg mlijeka i sojinog napitka probiotičkom bakterijom Lactobacillus acidophilus uz jogurtnu kulturu (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:309108

Dukarić, Terezija. "Fermentacija mješavine kravljeg mlijeka i sojinog napitka probiotičkom bakterijom Lactobacillus acidophilus uz jogurtnu kulturu." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:309108

Dukarić, Terezija. "Fermentacija mješavine kravljeg mlijeka i sojinog napitka probiotičkom bakterijom Lactobacillus acidophilus uz jogurtnu kulturu." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:309108

Dukarić, T. (2017). 'Fermentacija mješavine kravljeg mlijeka i sojinog napitka probiotičkom bakterijom Lactobacillus acidophilus uz jogurtnu kulturu', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 08 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:309108

Dukarić T. Fermentacija mješavine kravljeg mlijeka i sojinog napitka probiotičkom bakterijom Lactobacillus acidophilus uz jogurtnu kulturu [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 August 08] Available at: https://urn.nsk.hr/urn:nbn:hr:159:309108

T. Dukarić, "Fermentacija mješavine kravljeg mlijeka i sojinog napitka probiotičkom bakterijom Lactobacillus acidophilus uz jogurtnu kulturu", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:309108

Metadata
TitleFermentacija mješavine kravljeg mlijeka i sojinog napitka probiotičkom bakterijom Lactobacillus acidophilus uz jogurtnu kulturu
Title (english)Fermentation of mixture of cow s milk and soy beverage with probiotic strain Lactobacillus acidophilus with yoghurt culture
AuthorTerezija Dukarić
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 country2017-02-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Mješavine kravljeg mlijeka i sojinog napitka fermentirane su sa sojem L. acidophillus uz dodatak jogurtne kulture. Držanjem uzoraka u hladnjaku pri temperature 4 ͦC broj laktobacila je postupno opadao tijekom 21 dana. Međutim, broj živih stanica laktobacila bio je iznad probiotičkog minimum (CFU 106 mL-1) pa uzorci imaju značajke probiotičkog proizvoda. Također tijekom 21 dan čuvanja uzoraka najveće promjene u pH vrijednosti, titracijskoj kiselosti, viskoznosti, te senzorskim svojstvima uočene su između 1. i 7. dana. Isto tako, istraživanjem je proveden test prihvatljivost probiotičkog proizvoda. Prema rezultatima testa uzorci 1, 3, 4 i 5 bili bi prihvaćeni od strane potrošača kao funkcionalni proizvod, dok uzorak 2 ima neprihvatljive značajke.
Abstract (english)
Mixture of cow’s milk and soy beverage were fermented with strain Lactobacillus acidophilus and yoghurt culture. During 21 days of the cold storage of L. acidophilus strain, the number of bacteria in strain was gradually dropping. However, the number of living cells of lactobacillus probiotic was above the minimum (CFU 106 mL-1), so samples have features of probiotic products. Also during the 21 days storage of samples biggest changes in pH, titration acidity, viscosity, and sensory characteristics were observed between first and seventh day of storage. This research was conducted in test acceptability of new probiotic products. According to the results of the test samples 1, 3, 4 and 5 would be accepted by the consumers as a functional product, the sample 2 has unacceptable features.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:309108
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 on2017-11-28 13:15:20