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master's thesis
Utjecaj ekstrakta moringe (Moringa oleifera) na fermentaciju kozjeg mlijeka
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:752587
Parać, Mia
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

Parać, M. (2022). Utjecaj ekstrakta moringe (Moringa oleifera) na fermentaciju kozjeg mlijeka (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:752587

Parać, Mia. "Utjecaj ekstrakta moringe (Moringa oleifera) na fermentaciju kozjeg mlijeka." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:752587

Parać, Mia. "Utjecaj ekstrakta moringe (Moringa oleifera) na fermentaciju kozjeg mlijeka." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:752587

Parać, M. (2022). 'Utjecaj ekstrakta moringe (Moringa oleifera) na fermentaciju kozjeg mlijeka', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 March 2025, https://urn.nsk.hr/urn:nbn:hr:159:752587

Parać M. Utjecaj ekstrakta moringe (Moringa oleifera) na fermentaciju kozjeg mlijeka [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2025 March 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:752587

M. Parać, "Utjecaj ekstrakta moringe (Moringa oleifera) na fermentaciju kozjeg mlijeka", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:752587

Metadata
TitleUtjecaj ekstrakta moringe (Moringa oleifera) na fermentaciju kozjeg mlijeka
Title (english)Influence of moringa extract (Moringa oleifera) on fermentation of goat milk
AuthorMia Parać
MentorRajka Božanić (mentor)
Committee memberKatarina Lisak Jakopović (predsjednik povjerenstva)
Committee memberRajka Božanić (član povjerenstva)
Committee memberMaja Repajić (član povjerenstva)
Committee memberBranka Levaj (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 country2022-07-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Kozje mlijeko, zahvaljujući svom nutritivnom sastavu, ima brojne blagodati na ljudsko zdravlje. Jogurt je najčešće konzumirani fermentirani mliječni proizvod, također zahvaljujući svom nutritivnom sastavu, koji ga čini i probavljivijim od mlijeka. U zadnje se vrijeme jogurt obogaćuje raznim dodacima, a jedan od njih je biljka Moringa oleifera. Svaki dio ove biljke je iskoristiv, ali se najčešće koriste listovi moringe koji su bogat izvor β-karotena, proteina, kalija, kalcija te prirodnih antioksidanasa. Cilj ovog diplomskog rada bio je proizvesti jogurt od kozjeg mlijeka obogaćenog ekstraktom lista moringe te ga usporediti s kontrolnim uzorkom, jogurtom bez dodatka ekstrakta. Praćen je utjecaj na fizikalno-kemijske, mikrobiološke te senzorske karakteristike jogurta tijekom 28 dana. Dodatak ekstrakta moringe u mlijeko uzrokovao je skraćivanje vremena fermentacije, niže vrijednosti pH jogurta te povećanje viskoznosti.
Abstract (english)
Goat’s milk, thanks to its nutritional composition, has numerous benefits on human health. Yoghurt is the most consumed fermented dairy product, also thanks to its nutritional composition, which makes it more digestible than milk. Recently, yoghurt has been enriched with various additives, one of which is a plant Moringa oleifera. Each part of this plant is usable, but the most used are moringa leaves, which are rich source of β-carotene, protein, potassium, calcium and natural antioxidants. The aim of this thesis was to produce yoghurt from goat’s milk enriched with moringa leaf extract and to compare it to the control sample, a yoghurt without the addition of the extract. The influence on physicochemical, microbiological and sensory characteristics of yoghurt was monitored for 28 days. The addition of moringa extract in milk caused a shortening of the fermentation time, a lower pH value of yoghurt and an increase in viscosity.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:752587
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 on2023-10-06 09:53:13