prikaz prve stranice dokumenta Usporedba kefira proizvedenog kefirnim zrncima i komercijalnom mljekarskom kulturom
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undergraduate thesis
Usporedba kefira proizvedenog kefirnim zrncima i komercijalnom mljekarskom kulturom
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. urn:nbn:hr:159:238155
Telišman, Andrea
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

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Telišman, A. (2015). Usporedba kefira proizvedenog kefirnim zrncima i komercijalnom mljekarskom kulturom (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:238155

Telišman, Andrea. "Usporedba kefira proizvedenog kefirnim zrncima i komercijalnom mljekarskom kulturom." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:238155

Telišman, Andrea. "Usporedba kefira proizvedenog kefirnim zrncima i komercijalnom mljekarskom kulturom." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:238155

Telišman, A. (2015). 'Usporedba kefira proizvedenog kefirnim zrncima i komercijalnom mljekarskom kulturom', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 March 2025, https://urn.nsk.hr/urn:nbn:hr:159:238155

Telišman A. Usporedba kefira proizvedenog kefirnim zrncima i komercijalnom mljekarskom kulturom [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2025 March 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:238155

A. Telišman, "Usporedba kefira proizvedenog kefirnim zrncima i komercijalnom mljekarskom kulturom", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:238155

Metadata
TitleUsporedba kefira proizvedenog kefirnim zrncima i komercijalnom mljekarskom kulturom
Title (english)Comparison of kefir produced with kefir grains and commercial dairy culture
AuthorAndrea Telišman
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 country2015-07-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Kefir je fermentirano mlijeko osvježavajućih, hranjivih i ljekovitih svojstava. U okviru ovog završnog rada proizveden je kefir iz konzumnog punomasnog i obranog mlijeka koje je fermentirano komercijalnom mljekarskom kulturom XPL1 te kefirnim zrncima. Proizvedenim uzorcima kefira ispitana su kemijska, fizikalna i senzorska svojstva. Udio proteina i laktoze u uzorcima kefira proizvedenog kefirnim zrncima bio je manji u odnosu na kefir proizveden komercijalnom kulturom. Veću viskoznost i pregustu konzistenciju imali su uzorci proizvedeni XPL1 kulturom u odnosu na kefir proizveden kefirnim zrncima. Oba kefira iz punomasnog mlijeka bolje su senzorski ocjenjena, a kefir proizveden kefirnim zrncima dobio je najbolju senzorsku ocjenu.
Abstract (english)
Kefir is a fermented milk characterized by refreshing, nutritional and health promoting properties. Within this BSC thesis kefir was produced from UHT sterilized whole and skimmed milk which were fermented by commercial dairy culture XPL1 (Christian Hansen, Hersholm, Denmark) and by kefir grains. The main objective of this work was to determine differences in the kefir produced in these two ways. Chemical, physical and sensory properties were investigated on produced kefir samples. According to the obtained results the content of proteins and lactose was lower in samples of kefir produced by fermentation of milk inoculated with kefir grains than in samples produced by inoculation of milk with kefir culture, respectively. Increased viscosity and excessive thickness in terms of consistency was observed in samples produced using the commercial XPL1 culture. Kefir samples produced by inoculation of milk with kefir grains received the best scores during sensory analysis.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:238155
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-04-26 08:01:01