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master's thesis
Promjena koncentracije aflatoksina M1 pri tehnološkom procesu proizvodnje i čuvanja jogurta, kiselog mlijeka, vrhnja i kefira
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. urn:nbn:hr:159:628503
Volarić, Veronika
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

Volarić, V. (2015). Promjena koncentracije aflatoksina M1 pri tehnološkom procesu proizvodnje i čuvanja jogurta, kiselog mlijeka, vrhnja i kefira (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:628503

Volarić, Veronika. "Promjena koncentracije aflatoksina M1 pri tehnološkom procesu proizvodnje i čuvanja jogurta, kiselog mlijeka, vrhnja i kefira." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:628503

Volarić, Veronika. "Promjena koncentracije aflatoksina M1 pri tehnološkom procesu proizvodnje i čuvanja jogurta, kiselog mlijeka, vrhnja i kefira." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:628503

Volarić, V. (2015). 'Promjena koncentracije aflatoksina M1 pri tehnološkom procesu proizvodnje i čuvanja jogurta, kiselog mlijeka, vrhnja i kefira', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 March 2025, https://urn.nsk.hr/urn:nbn:hr:159:628503

Volarić V. Promjena koncentracije aflatoksina M1 pri tehnološkom procesu proizvodnje i čuvanja jogurta, kiselog mlijeka, vrhnja i kefira [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2025 March 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:628503

V. Volarić, "Promjena koncentracije aflatoksina M1 pri tehnološkom procesu proizvodnje i čuvanja jogurta, kiselog mlijeka, vrhnja i kefira", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:628503

Metadata
TitlePromjena koncentracije aflatoksina M1 pri tehnološkom procesu proizvodnje i čuvanja jogurta, kiselog mlijeka, vrhnja i kefira
Title (english)Change of concentration of aflatoxin M1 during production and storage of yoghurt, acid milk, cream and kefir
AuthorVeronika Volarić
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 country2015-07-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Aflatoksini su izrazito toksične tvari koje proizvode plijesni Aspergillus flavus i Aspergillus parasiticus. U mlijeku i mliječnim proizvodima mogu se pojaviti aflatoksini M1 koji se izlučuje u mlijeko preko mliječnih žlijezda goveda koja su konzumirala hranu kontaminiranu aflatoksinom B1. U ovom radu ispitivana je promjena koncentacije aflatoksina M1 pri tehnološkom procesu proizvodnje fermentiranih mliječnih napitaka i tijekom hladnog skladištenja. Aflatoksin M1 je relativno stabilan spoj na koji ne utječe postupak obiranja i pasterizacije. Koncentracija aflatoksina u fermentiranim mliječnim napitcima smanjila se je u odnosu na obrano mlijeko za trećinu zbog niže pH vrijednosti, formiranja organskih kiselina i prisutnosti bakterija mliječne kiseline.
Abstract (english)
Aflatoxins are extremely toxic substances which are produced by fungi Aspergillus flavus and Aspergillus parasiticus. In milk and diary products we can prove the presence of aflatoxin M1, which is secreted in milk out of milk glands of cattle, that had taken food contaminated with aflatoxin B1. The objective of this study is to investigate change of concentration of aflatoxin M1 during the manufacturing of fermented milk products and cold storage. Aflatoxin M1 is relatively stable compound, which is not affected by the process of picking and pasteurization. The concentration of aflatoxin M1 became one third lower in fermented milk products, because of lower pH level, production of organic acids and presence od the lactic acid bacteria.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:628503
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-04-28 12:45:58