prikaz prve stranice dokumenta Fermentacija kefira kombinacijom komercijalne kefirne kulture i kefirnih zrnaca
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master's thesis
Fermentacija kefira kombinacijom komercijalne kefirne kulture i kefirnih zrnaca
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. urn:nbn:hr:159:511490
Dujmović, Ana-Marija
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

Dujmović, A. M. (2016). Fermentacija kefira kombinacijom komercijalne kefirne kulture i kefirnih zrnaca (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:511490

Dujmović, Ana Marija. "Fermentacija kefira kombinacijom komercijalne kefirne kulture i kefirnih zrnaca." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:511490

Dujmović, Ana Marija. "Fermentacija kefira kombinacijom komercijalne kefirne kulture i kefirnih zrnaca." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:511490

Dujmović, A. M. (2016). 'Fermentacija kefira kombinacijom komercijalne kefirne kulture i kefirnih zrnaca', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 March 2025, https://urn.nsk.hr/urn:nbn:hr:159:511490

Dujmović AM. Fermentacija kefira kombinacijom komercijalne kefirne kulture i kefirnih zrnaca [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2025 March 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:511490

A. M. Dujmović, "Fermentacija kefira kombinacijom komercijalne kefirne kulture i kefirnih zrnaca", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:511490

Metadata
TitleFermentacija kefira kombinacijom komercijalne kefirne kulture i kefirnih zrnaca
Title (english)Kefir fermentation combination commercial kefir culture and kefir grains
AuthorAna-Marija Dujmović
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 country2016-07-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Kefir je osvježavajući fermentirani mliječno kiseli napitak, dobiven djelovanjem bakterija i kvasaca sadržanih u kefirnim zrncima. U okviru ovog diplomskog rada pripremljeni su uzorci kefira koji su sadržavali različite omjere kultura (XPL1:kefirna zrnca) u inokulumu pri dvije različite temperature (25°C i 35°C). Na proizvedenim uzorcima provedena su kemijska, senzorska i reološka ispitivanja. Najkraće vrijeme fermentacije pokazali su uzorci fermentirani pri 35°C, dok uzorci dobiveni fermentacijom mlijeka s XPL1 kulturom su imali najduže vrijeme fermentacije pri obje temperature. Viskoznost kefira fermentiranog XPL1 kulturom veća je u odnosu na kefir fermentiran kefirnim zrncima pri obje temperature. Uzorak kefira koji sadrži 50 % inokuluma XPL1 i 50% inokuluma kefirnih zrnaca najbolje je senzorski ocjenjen.
Abstract (english)
Kefir is a refreshing, fermented milk drink, produced by activity bacteria and yeasts, contained in kefir grains. As a part of this master thesis, multiple kefir samples are prepared. Samples contain different culture ratio (XPL1:kefir grains) in inoculum. They are tested at two different fermentation temperatures. Chemical, sensory and rheological tests are conducted on these kefir samples. Kefir samples fermented on 35°C showed the shortest fermentation time, while samples fermented with XPL1 culture showed the longest fermentation time on both temperatures. Viscosity of kefir fermented with XPL1 culture is higher compared to kefir fermented with kefir grains on both temperatures. Kefir samples which contain 50% inoculum of XPL1 culture and 50% inoculum of kefir grains showed the best results during sensory analysis.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:511490
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-04-27 10:05:11