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master's thesis
Određivanje trajnosti domaćeg vrhnja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:373744
Perica, Tomislav
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

Perica, T. (2012). Određivanje trajnosti domaćeg vrhnja (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:373744

Perica, Tomislav. "Određivanje trajnosti domaćeg vrhnja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:373744

Perica, Tomislav. "Određivanje trajnosti domaćeg vrhnja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:373744

Perica, T. (2012). 'Određivanje trajnosti domaćeg vrhnja', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 March 2025, https://urn.nsk.hr/urn:nbn:hr:159:373744

Perica T. Određivanje trajnosti domaćeg vrhnja [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2025 March 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:373744

T. Perica, "Određivanje trajnosti domaćeg vrhnja", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:373744

Metadata
TitleOdređivanje trajnosti domaćeg vrhnja
Title (english)Determination of durability of traditional sour cream
AuthorTomislav Perica
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 country2012-09-21, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Tradicionalno svježe vrhnje proizvodi se obiranjem spontano fermentiranog sirovog, termički neobrađenog mlijeka. Ovakav proizvod prodaje se isključivo na tržnicama. Cilj ovog rada bio je odrediti mikrobiološku kvalitetu tradicionalnog kiselog sirovog vrhnja kroz jedan, tri i šest dana čuvanja u svrhu određivanja roka trajanja. Analizirano je dvanaest uzoraka kiselog vrhnja s obiteljskih poljoprivrednih gospodarstava iz okolice Zagreba. Tijekom čuvanja provedena je mikrobiološka i senzorska analiza, te određena pH vrijednost uzoraka. Dobiveni rezultati senzorske analize uvelike su varirali od uzorka do uzorka, a vrhnje je uglavnom bilo loše senzorske kvalitete. Rezultati mikrobiološke analize ukazuju na nezadovoljavajuću mikrobiološku kvalitetu domaćeg kiselog vrhnja i navode na zaključak da je trajnost takvog proizvoda svega jedan dan.
Abstract (english)
Traditional fresh sour cream is produced by skimming spontaneously fermented, raw thermally non processed milk. This type of product is exclusively sold on markets. The aim of this study was to determine the microbiological quality of twelve samples of sour cream to declare the product by the requirements of the European Union but also to the existing Croatian regulations. Twelve samples of fresh sour cream were microbiologically, sensory and pH analysed through one, three and six days of it's production. The obtained results of sensory testing varied from one sample to another. Microbiological results obtained after the analysis indicate the unsatisfactory quality of fresh sour cream and tell us that the durability of such product is one day.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:373744
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 on2017-05-08 08:08:30