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master's thesis
Promjena koncentracije aflatoksina M1 pri tehnološkom procesu proizvodnje i čuvanja probiotičkog fermentiranog mlijeka
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. urn:nbn:hr:159:563547
Sokić, Viktorija
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

Sokić, V. (2015). Promjena koncentracije aflatoksina M1 pri tehnološkom procesu proizvodnje i čuvanja probiotičkog fermentiranog mlijeka (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:563547

Sokić, Viktorija. "Promjena koncentracije aflatoksina M1 pri tehnološkom procesu proizvodnje i čuvanja probiotičkog fermentiranog mlijeka." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:563547

Sokić, Viktorija. "Promjena koncentracije aflatoksina M1 pri tehnološkom procesu proizvodnje i čuvanja probiotičkog fermentiranog mlijeka." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:563547

Sokić, V. (2015). 'Promjena koncentracije aflatoksina M1 pri tehnološkom procesu proizvodnje i čuvanja probiotičkog fermentiranog mlijeka', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 March 2025, https://urn.nsk.hr/urn:nbn:hr:159:563547

Sokić V. Promjena koncentracije aflatoksina M1 pri tehnološkom procesu proizvodnje i čuvanja probiotičkog fermentiranog mlijeka [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:159:563547

V. Sokić, "Promjena koncentracije aflatoksina M1 pri tehnološkom procesu proizvodnje i čuvanja probiotičkog fermentiranog mlijeka", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:563547

Metadata
TitlePromjena koncentracije aflatoksina M1 pri tehnološkom procesu proizvodnje i čuvanja probiotičkog fermentiranog mlijeka
Title (english)Changes in the concentration of aflatoxin M1 in the technological process of production and storage of probiotic fermented milk
AuthorViktorija Sokić
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 country2015-09-23, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Aflatoksini u mlijeku i mliječnim proizvodima nisu rijetkost, stoga su mnoge države uspostavile regulatorne mjere za maksimalno dopuštene koncentracije aflatoksina u mliječnim proizvodima. Mnoga provedena istraživanja pokazala su da su neki sojevi bakterija mliječne kiseline učinkoviti u smanjenju koncentracije aflatoksina. Cilj ovog rada bio je proučiti promjenu koncentracije aflatoksina M1 tijekom tehnološkog postupka proizvodnje i čuvanja probiotičkog fermentiranog mlijeka proizvedenog pomoću kultura BB-12, ABT-5 i LC-01. Za potrebe istraživanje mlijeko je kontaminirano standardom aflatoksina koncentracije 10 μg mL-1. Svim uzorcima određivana je pH vrijednost, titracijska kiselost, sinereza te udio proteina, suhe tvari i pepela tijekom skladištenja kroz 21 dan. Početna koncentracija aflatoksina u kontaminiranom mlijeku iznosila je 67,22 ng kg-1. Nakon fermentacije smanjenje koncentracije aflatoksina iznosilo je 35,46 ng kg-1 (47,25%) za probiotičko fermentirano mlijeko s kulturom BB-12, 33,74 ng kg-1 (49,81%) za probiotičko fermentirano mlijeko s kulturom ABT-5 te 39,36 ng kg-1 (41,45%) za probiotičko fermentirano mlijeko s kulturom LC-01. Koncentracija aflatoksina je opadala do kraja perioda čuvanja uzoraka. Na osnovu dobivenih rezultata može se zaključiti da su ispitivane probiotičke kulture učinkovite u smanjenju koncentracije aflatoksina.
Abstract (english)
Aflatoxins in milk and milk products are not uncommon due to that many countries have established regulatory measures which define the maximum permitted concentration of aflatoxin in milk products. Many studies have shown that some strains of lactic acid bacteria are effective in reducing the concentration of aflatoxin. The purpose of this work was to study the change in concentrations of aflatoxin M1 during the technological process of production and storage of probiotic fermented milk, produced using cultures BB-12, ABT-5 and LC-01. For study purposes, milk was contaminated with standard aflatoxin concentration of 10 μg mL-1. All of the samples was determined the pH, titratable acidity, syneresis and also shares of protein, dry matter and ash during storage for 21 day. The initial concentration of aflatoxin in contaminated milk was 67,22 ng kg-1. After fermentation, the concentration of aflatoxin dropped to amount of 35,46 ng kg-1 (47,25%) for probiotic fermented milk with a BB-12 culture, 33,74 ng kg-1 (49,81%) for probiotic fermented milk with a ABT-5 culture and 39,36 ng kg-1 (41,45%) for probiotic fermented milk with a LC-01 culture. The concentration of aflatoxin has continued to decrease during the period of storage. Based on the given results, it can be concluded that tested probiotic cultures are effective in reducing the concentration of aflatoxin.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:563547
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 10:17:58