prikaz prve stranice dokumenta Usporedba mikrobiološke kvalitete industrijskog sladoleda i sladoleda u slastičarni
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master's thesis
Usporedba mikrobiološke kvalitete industrijskog sladoleda i sladoleda u slastičarni
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:724017
Ramljak, Vanja
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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Ramljak, V. (2014). Usporedba mikrobiološke kvalitete industrijskog sladoleda i sladoleda u slastičarni (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:724017

Ramljak, Vanja. "Usporedba mikrobiološke kvalitete industrijskog sladoleda i sladoleda u slastičarni." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:724017

Ramljak, Vanja. "Usporedba mikrobiološke kvalitete industrijskog sladoleda i sladoleda u slastičarni." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:724017

Ramljak, V. (2014). 'Usporedba mikrobiološke kvalitete industrijskog sladoleda i sladoleda u slastičarni', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 27 March 2025, https://urn.nsk.hr/urn:nbn:hr:159:724017

Ramljak V. Usporedba mikrobiološke kvalitete industrijskog sladoleda i sladoleda u slastičarni [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2025 March 27] Available at: https://urn.nsk.hr/urn:nbn:hr:159:724017

V. Ramljak, "Usporedba mikrobiološke kvalitete industrijskog sladoleda i sladoleda u slastičarni", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:724017

Metadata
TitleUsporedba mikrobiološke kvalitete industrijskog sladoleda i sladoleda u slastičarni
Title (english)Comparison of microbiological quality industrial ice cream and ice cream in cake shop
AuthorVanja Ramljak
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 country2014-07-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Svrha ispitivanja mlijeka i mliječnih proizvoda je dokazivanje njegove ispravnosti odnosno kvalitete. Stalna kontrola kakvoće sladoleda je jedan od načina zaštite ljudi od bolesti koje mogu uzrokovati patogeni mikroorganizmi u sladoledu. Svrha ovog rada je bila odrediti mikrobiološku ispravnost industrijskog sladoleda i sladoleda u slastičarni tijekom mjeseca svibnja 2014. godine. Od ukupno 20 uzoraka sladoleda u slastičarni, 11 (55%) su nezadovoljavajući, dok od 20 uzoraka industrijskog sladoleda samo jedan nije zadovoljivo postavljene kriterije. Niti u jednom od navedenih uzoraka nije pronađena bakterija Staphylococcus aureus. Istraživanje mikrobiološke ispravnosti sladoleda je provedeno prema propisima Zakona o hrani (NN 46/2007, NN 14/14) i Zakonom o higijeni hrane i mikrobiološkim kriterijima za hranu (NN 81/13).
Abstract (english)
The purpose of testing milk and milk products is to prove validity or quality. Continuous quality control of ice cream is one way of protecting people from diseases that can cause pathogenic microorganisms in ice cream. The purpose of this study was to determine the microbiological quality of industrial ice cream and ice cream in a cake shop during the month of May 2014. From a total of 20 samples of ice cream in cake shop, 11 (55%) were unsatisfactory, while the only one of industrial ice cream of total ice cream were unsatisfactory. Neither one of these samples was found Staphylococcus aureus. The Research was carried out according to the regulations of the Food Act (NN 46/2007, NN 14/14) and legislation on food hygiene on microbiological criteria for foodstuffs (NN 81/13).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:724017
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 on2017-05-02 09:09:36