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undergraduate thesis
Utjecaj ekstrakta moringe (Moringa oleifera) na fermentaciju kozjeg mlijeka
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:757864
Roksandić, Petra
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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Roksandić, P. (2022). Utjecaj ekstrakta moringe (Moringa oleifera) na fermentaciju kozjeg mlijeka (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:757864

Roksandić, Petra. "Utjecaj ekstrakta moringe (Moringa oleifera) na fermentaciju kozjeg mlijeka." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:757864

Roksandić, Petra. "Utjecaj ekstrakta moringe (Moringa oleifera) na fermentaciju kozjeg mlijeka." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:757864

Roksandić, P. (2022). 'Utjecaj ekstrakta moringe (Moringa oleifera) na fermentaciju kozjeg mlijeka', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 30 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:757864

Roksandić P. Utjecaj ekstrakta moringe (Moringa oleifera) na fermentaciju kozjeg mlijeka [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 December 30] Available at: https://urn.nsk.hr/urn:nbn:hr:159:757864

P. Roksandić, "Utjecaj ekstrakta moringe (Moringa oleifera) na fermentaciju kozjeg mlijeka", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:757864

Metadata
TitleUtjecaj ekstrakta moringe (Moringa oleifera) na fermentaciju kozjeg mlijeka
Title (english)Influence of moringa extract (Moringa oleifera) on goat milk fermentation
AuthorPetra Roksandić
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 country2022-06-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Funkcionalni proizvodi sve su više zastupljeni u ljudskoj prehrani zbog pozitivnog utjecaja na ljudsko zdravlje. U današnje vrijeme sve su zastupljenija istraživanja o mogućnosti proizvodnje fermentiranih mliječnih napitaka s dodatkom biljnih ekstrakata. Moringa oleifera je biljka iz koje se dobiva nutritivno iznimno bogat ekstrakt s vitaminima, mineralnim tvarima, polifenolima i antioksidansima, pa je kao takva pogodna za obogaćivanje mliječnih proizvoda. Cilj ovog završnog rada bio je proizvesti jogurt s dodatkom ekstrakta moringe i utvrditi kako dodatak ekstrakta utječe na fermentaciju kozjeg mlijeka. Tijekom procesa fermentacije provedene su mikrobiološke i fizikalno-kemijske analize. Rezultat istraživanja ukazuje da dodatak ekstrakta moringe u kozje mlijeko skraćuje vrijeme fermentacije, odnosno pozitivno utječe na rast i razvoj bakterija jogurtne kulture (Lactobacillus delbrueckii subps. bulgaricus i Streptococcus thermophilius).
Abstract (english)
Functional products are increasingly present in the human diet due to their positive impact on human health. Nowadays, research on the possibility of producing fermented milk drinks with the addition of plant extracts is becoming more common. Moringa oleifera is a plant from which an extremely rich nutrient extract with vitamins, minerals, polyphenols and antioxidants is obtained, so as such it is suitable for enriching dairy products. The aim of this final work was to produce yogurt with the addition of moringa extract and to determine how the addition of the extract affects the fermentation of goat's milk. Microbiological and physicochemical analyzes were performed during the fermentation process. The result of the research indicates that the addition of moringa extract to goat's milk shortens the fermentation time, ie has a positive effect on the growth and development of yogurt culture bacteria (Lactobacillus delbrueckii subps. bulgaricus and Streptococcus thermophilius).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:757864
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 conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2022-09-27 10:18:30