prikaz prve stranice dokumenta Proizvodnja i kontrola kvalitete sladoleda King Obsession
  Download
PDF 1.71 MB
master's thesis
Proizvodnja i kontrola kvalitete sladoleda King Obsession
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:181699
Dominko, Anamaria
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

Dominko, A. (2021). Proizvodnja i kontrola kvalitete sladoleda King Obsession (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:181699

Dominko, Anamaria. "Proizvodnja i kontrola kvalitete sladoleda King Obsession." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:181699

Dominko, Anamaria. "Proizvodnja i kontrola kvalitete sladoleda King Obsession." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:181699

Dominko, A. (2021). 'Proizvodnja i kontrola kvalitete sladoleda King Obsession', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 17 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:181699

Dominko A. Proizvodnja i kontrola kvalitete sladoleda King Obsession [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2024 November 17] Available at: https://urn.nsk.hr/urn:nbn:hr:159:181699

A. Dominko, "Proizvodnja i kontrola kvalitete sladoleda King Obsession", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:181699

Metadata
TitleProizvodnja i kontrola kvalitete sladoleda King Obsession
Title (english)Production and quality control of ice cream King Obsession
AuthorAnamaria Dominko
MentorRajka Božanić (mentor)
Committee memberKatarina Lisak Jakopović (član povjerenstva)
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 country2021-07-21, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj rada bio je praćenje procesa proizvodnje sladoleda King Obsession te kontrola kvalitete sirovina i konačnog proizvoda. Proces finalizacije sladoleda sastojao se od zrenja sladoledne smjese, djelomičnog zamrzavanja, oblikovanja i punjenja sosom od čokolade te dubokog zamrzavanja. Potom se oblikovani sladoled umakao u kakao preljev, preljev tamne i bijele čokolade te posipao ekspandiranim žitaricama s kakaom. Kontrola kvalitete sastojala se od mikrobiološke analize sirovina, kemijske analize sladoledne smjese, praćenja cjelokupnog tehnološkog procesa te mikrobiološke analize gotovog proizvoda. Tijekom proizvodnje u provedenim ispitivanjima nisu utvrđena odstupanja u mikrobiološkoj ispravnosti sirovina, kao ni u kemijskom sastavu sladoledne smjese. Proizvedeni sladoled udovoljava mikrobiološkim kriterijima i kriterijima zadanih Pravilnika te proizvođačku recepturu, što upućuje na učinkovitost vođenja procesa proizvodnje prema dobroj proizvođačkoj praksi.
Abstract (english)
The aim of this paper is monitorning of production and quality control of ice cream King Obsession. The ice cream finalization process consisted of maturing the ice cream mixture, partial freezing, shaping and filling with chocolate sauce, and deep freezing. The shaped ice cream was then dipped in a cocoa topping, a topping of dark and white chocolate, and sprinkled with expanded cereals with cocoa. Quality control consisted of microbiological analysis of ingridients, chemical analysis of ice cream mix, monitoring of the whole technological proces and microbiological analysis of finished product. During the production proces in test there were no differences in microbial quality of ingridients and chemical composition of ice cream mix. The produced ice cream meets the microbiological criteria and the criteria of the default regulations, as well as the production recipe, which indicates the efficiency of conducting the production process according to good production practice.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:181699
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2021-10-05 08:30:32