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undergraduate thesis
Optimiranje proizvodnje napitaka na bazi sirutke i voćnog koncentrata
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:529777
Brezović, Tena
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

Brezović, T. (2018). Optimiranje proizvodnje napitaka na bazi sirutke i voćnog koncentrata (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:529777

Brezović, Tena. "Optimiranje proizvodnje napitaka na bazi sirutke i voćnog koncentrata." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:529777

Brezović, Tena. "Optimiranje proizvodnje napitaka na bazi sirutke i voćnog koncentrata." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:529777

Brezović, T. (2018). 'Optimiranje proizvodnje napitaka na bazi sirutke i voćnog koncentrata', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 12 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:529777

Brezović T. Optimiranje proizvodnje napitaka na bazi sirutke i voćnog koncentrata [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 September 12] Available at: https://urn.nsk.hr/urn:nbn:hr:159:529777

T. Brezović, "Optimiranje proizvodnje napitaka na bazi sirutke i voćnog koncentrata", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:529777

Metadata
TitleOptimiranje proizvodnje napitaka na bazi sirutke i voćnog koncentrata
Title (english)Optimizing the production of beverages based on the whey and fruit concentrate
AuthorTena Brezović
MentorKatarina Lisak Jakopović (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 country2018-09-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Kisela sirutka predstavlja veliki problem u mljekarskoj industriji. Postupak zbrinjavanja kisele sirutke je izrazito skup jer sadrži puno mineralnih tvari, a podložna je kvarenju zbog visokog sadržaja vode. Stoga je cilj rada bio optimirati proizvodnju napitaka na bazi sirutke i voćnog koncentrata uz dodatak aroma koristeći kiselu kravlju sirutku dobivenu tijekom proizvodnje svježeg sira. U preliminarnoj fazi istraživanja ispitivani su režimi pasterizacije 72 ℃/35 sekundi, 78 ℃/35 sekundi i 85 ℃/40 sekundi u svrhu pronalaska optimalnog načina pasterizacije za daljnju obradu kisele sirutke. Na temelju kemijskih, mikrobioloških i senzorskih analiza utvrđeno je da su najbolji rezultati analize postignuti pasterizacijom 85 ℃/40 sekundi, te je tako tretirana sirutka aromatizirana dodatkom voćnog koncentrata okusa kruška/marakuja uz dodatak arome tropskog voća. Proizvedenim napitcima na bazi sirutke i voćnog koncentrata određena je trajnost hladnim skladištenjem tijekom 21 dana, te su rezultati analiza pokazali da su napitci mikrobiološki i senzorski prihvatljivi do 14 dana hladnog skladištenja.
Abstract (english)
Acid whey is the big problem in dairy industry. The process of disposing of acid whey is extremely expensive because it contains a lot of mineral substances and is vulnerable to high water content. Therefore, the purpose of this study was to optimize the production of beverages based on the whey and fruit concentrate with addition of aroma using acid cow whey obtained during the production of fresh cheese. In the preliminary stage of the study, the pasteurization regimes were tested for 72 ℃ / 35 seconds, 78 ℃ / 35 seconds and 85 ℃ / 40 seconds to find the optimum pasteurization method for further processing of acidic whey. Based on chemical, microbiological and sensory analyzes it was found that the best results were obtained by pasteurization at 85 ℃ / 40 seconds and so treated whey were flavored by the addition of fruit concentrate of the pear/passion fruit, with the added aroma of tropical fruit. Produced beverages based on the whey and fruit concentrate duration was determined within 21 days by cold storage, and the results of the analysis showed that the drinks were microbiologically and sensory acceptable until the 14th day of cold storage.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:529777
Study programmeTitle: Biotechnology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2018-09-11 07:40:00