prikaz prve stranice dokumenta Utjecaj ultrazvuka na tijek fermentacije mlijeka jogurtnom kulturom
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master's thesis
Utjecaj ultrazvuka na tijek fermentacije mlijeka jogurtnom kulturom
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:851298
Vicković, Dolores
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

Vicković, D. (2014). Utjecaj ultrazvuka na tijek fermentacije mlijeka jogurtnom kulturom (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:851298

Vicković, Dolores. "Utjecaj ultrazvuka na tijek fermentacije mlijeka jogurtnom kulturom." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:851298

Vicković, Dolores. "Utjecaj ultrazvuka na tijek fermentacije mlijeka jogurtnom kulturom." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:851298

Vicković, D. (2014). 'Utjecaj ultrazvuka na tijek fermentacije mlijeka jogurtnom kulturom', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 12 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:851298

Vicković D. Utjecaj ultrazvuka na tijek fermentacije mlijeka jogurtnom kulturom [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 July 12] Available at: https://urn.nsk.hr/urn:nbn:hr:159:851298

D. Vicković, "Utjecaj ultrazvuka na tijek fermentacije mlijeka jogurtnom kulturom", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:851298

Metadata
TitleUtjecaj ultrazvuka na tijek fermentacije mlijeka jogurtnom kulturom
Title (english)Influence of ultrasound on a fermentation of milk yoghurt cultrue
AuthorDolores Vicković
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 country2014-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je ispitati utjecaj ultrazvuka visokog intenziteta na aktivaciju jogurtne kulture YC-380, tijek fermentacije mlijeka, udio proteina te fizikalna svojstva (električnu vodljivost, titracijsku kiselost, reološka svojstva, sinerezu) fermentiranog mlijeka nakon provedene fermentacije. Uzorci mlijeka tretirani su ultrazvukom ulazne snage od 270 W u trajanju od 8 ili 10 min te su potom inokulirani mikrobnom kulturom koja je bila prethodno aktivirana ultrazvukom (102 W / 75 s), odnosno kontrolnom, netretiranom kulturom. Dobiveni rezultati uspoređivani kontrolnim uzorkom proizvedenim na konvencionalan način (K). Osim toga, provedena je i senzorska analiza svih uzoraka kako bi se bolje interpretirale razlike između različito provedenih fermentacija. Inokulacija jogurtne kulture aktivirane ultrazvukom nije pokazala značajan utjecaj na skraćivanje trajanja procesa fermentacije mlijeka u odnosu na konvencionalnu fermentaciju.
Abstract (english)
The aim of this study was to investigate the effect of high intensity ultrasound on the activation of yoghurt culture YC-380, milk fermentation, protein content and physical properties (electrical conductivity, titratable acidity, rheological properties, syneresis) of a fermented milk after completion of fermentation. Milk samples were treated with ultrasound input power of 270 W for 8 or 10 minutes, and then were inoculated with a microbial culture that was previously activated by ultrasound (102 W / 75 s), or the control, untreated culture. The results were compared to a control sample produced by conventional means (K). In addition, sensor analysis of all the samples were made in order to better interpret differences between different spent fermentation. Inoculation of the yoghurt cultures activated by ultrasound showed no significant effect on shortening the duration of the milk fermentation compared to conventional fermentation.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:851298
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 on2017-05-02 08:38:26