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master's thesis
Usporedba jogurta i kiselog mlijeka od kravljeg, ovčjeg i kozjeg mlijeka
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:090092
Kukolja, Hana
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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Kukolja, H. (2018). Usporedba jogurta i kiselog mlijeka od kravljeg, ovčjeg i kozjeg mlijeka (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:090092

Kukolja, Hana. "Usporedba jogurta i kiselog mlijeka od kravljeg, ovčjeg i kozjeg mlijeka." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:090092

Kukolja, Hana. "Usporedba jogurta i kiselog mlijeka od kravljeg, ovčjeg i kozjeg mlijeka." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:090092

Kukolja, H. (2018). 'Usporedba jogurta i kiselog mlijeka od kravljeg, ovčjeg i kozjeg mlijeka', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:090092

Kukolja H. Usporedba jogurta i kiselog mlijeka od kravljeg, ovčjeg i kozjeg mlijeka [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 July 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:090092

H. Kukolja, "Usporedba jogurta i kiselog mlijeka od kravljeg, ovčjeg i kozjeg mlijeka", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:090092

Metadata
TitleUsporedba jogurta i kiselog mlijeka od kravljeg, ovčjeg i kozjeg mlijeka
Title (english)Comparison of yoghurt and sour milk from cow, sheep and goat milk
AuthorHana Kukolja
MentorIrena Barukčić (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 country2018-09-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Proizvedeni su jogurti i kisela mlijeka od kravljeg, ovčjeg i kozjeg mlijeka. Na uzorcima mlijeka, jogurta i kiselih mlijeka provedene su fizikalno-kemijske, mikrobiološke i reološke analize. Ovčje mlijeko imalo je najveći udio masti (7,95 %), proteina (4,94 %) i suhe tvari (14,33 %), dok je kravlje mlijeko imalo najveći udio laktoze (5,05%). Na uzorcima jogurta i kiselih mlijeka provedena je i senzorska analiza te test prihvatljivosti s obzirom da je glavni cilj ovog rada bio ispitati prihvatljivost fermentiranih proizvoda od ovčjeg i kozjeg mlijeka u odnosu na kravlje. U testu prihvatljivosti najviše ocjene postigli su ovčji jogurt (7,52 od 9) i ovčje kiselo mlijeko (7,41 od 9), a najlošije su ocjenjeni uzorci kozjeg jogurta (6,6 od 9) i kozjeg kiselog mlijeka (6,2 od 9). Dobiveni rezultati ukazuju da bi se ovčje mlijeko moglo više koristiti i u izravnoj potrošnji te u proizvodnji fermentiranih proizvoda.
Abstract (english)
Yoghurt and sour milk were produced from cow, sheep and goat milk. Physico-chemical, microbiological and rheological analyzes were performed on milk, yoghurt and sour milk samples. Sheep milk had the highest share of fat (7.95%), protein (4.94%) and dry matter (14.33%), while cow's milk had the highest share of lactose (5.05%). Sensory analysis and the acceptability test were performed on yoghurt and sour milk samples as the main purpose of this paper were to examine the acceptability of fermented products of sheep and goat milk in regards to cows. In the acceptability test, sheep's yoghurt (7.52 out of 9) and sheep's sour milk (7.41 out of 9) got the highest score, while goat's yoghurt (6.6 out of 9) and goat's sour milk (6.2 of 9) got the lowest score. The obtained results indicate that sheep milk could be used more in direct consumption and in the production of fermented products.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:090092
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2019-11-26 13:57:56