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undergraduate thesis
Fermentacija kozjeg, pirovog i sojinog mlijeka s dodatkom vanilije nacijepljenih kefirnim zrncima
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. urn:nbn:hr:159:234885
Kovačina, Antonela
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Kovačina, A. (2016). Fermentacija kozjeg, pirovog i sojinog mlijeka s dodatkom vanilije nacijepljenih kefirnim zrncima (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:234885

Kovačina, Antonela. "Fermentacija kozjeg, pirovog i sojinog mlijeka s dodatkom vanilije nacijepljenih kefirnim zrncima." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:234885

Kovačina, Antonela. "Fermentacija kozjeg, pirovog i sojinog mlijeka s dodatkom vanilije nacijepljenih kefirnim zrncima." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:234885

Kovačina, A. (2016). 'Fermentacija kozjeg, pirovog i sojinog mlijeka s dodatkom vanilije nacijepljenih kefirnim zrncima', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:234885

Kovačina A. Fermentacija kozjeg, pirovog i sojinog mlijeka s dodatkom vanilije nacijepljenih kefirnim zrncima [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:234885

A. Kovačina, "Fermentacija kozjeg, pirovog i sojinog mlijeka s dodatkom vanilije nacijepljenih kefirnim zrncima", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:234885

Metadata
TitleFermentacija kozjeg, pirovog i sojinog mlijeka s dodatkom vanilije nacijepljenih kefirnim zrncima
Title (english)Fermentation of goat, spelt and soy milk with vanilla inoculated with kefir grains
AuthorAntonela Kovačina
MentorSunčica Beluhan (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology)
Zagreb
Defense date and country2016-06-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Kefir je jedinstveni mliječni proizvod dobiven fermentacijom laktoze do mliječne kiseline i alkohola. Proizvodi se zahvaljujući mikrobnoj aktivnosti kefirnih zrnaca, koja imaju relativno stabilan i na specifičan način ujednačen udjel bakterija i kvasaca. Kefir predstavlja kompleksnu i snažnu simbiozu više od 30 mikroorganizama, koji tvore nakupinu sličnu cvatu cvjetače i povezani su u polisaharidni matriks naziva kefiran. Sastav kefira različit je ovisno o čimbenicima kao što su tip mlijeka i mikrobiološki sastav radne kulture (kefirna zrnca ili komercijalno dostupna starter kultura). Cilj ovog rada bio je odrediti učinkovitost kefirnih zrnaca kao inokuluma za pripravu kefira od različitih tipova mlijeka (kozjeg, pirovog i sojinog s dodatkom vanilije). Uzorci mlijeka su inokulirani s 5 % kefirnih zrnaca i prirodno fermentirani na sobnoj temperaturi tijekom 14 dana uzgoja. Promjene pH vrijednosti bile su u korelaciji s metaboličkim aktivnostima bakterija i kvasaca. Uočen je linearni odnos prinosa biomase kefirnih zrnaca i povećanja koncentracije mliječne, glukonske i octene kiseline tijekom fermentacije. Pirovo i sojino mlijeko s dodatkom vanilije mogu poslužiti kao hranjiva podloga za proizvodnju napitaka sličnih kefiru proizvedenom na kozjem mlijeku.
Abstract (english)
Kefir is a unique cultured dairy product due to combined lactic acid and alcoholic fermentation of lactose in milk. Kefir is produced by microbial activity of kefir grains, which have a relatively stable and specific balance of lactic acid bacteria and yeast. It is a complex and powerful symbiosis of more than 30 microorganisms that form a cluster or cauliflower-like structure held together in a polysaccharide matrix named kefiran. The composition of kefir varies according to factors such as milk type and the microbiological composition of culture types (kefir grain or commercial starter culture). The aim of the present study was to evaluate the use of kefir grains as inoculum for the preparation of different milk types (goat, spelt and soy milk with vanilla) kefir. Milk samples were inoculated with 5 % kefir grains and fermented naturally at room temperature over a period up to 14 days. Changes in pH were correlated to the symbiotic metabolic activities of bacteria and yeasts. The yield of kefir grain biomass increased with fermentation time resulting in linear increment of lactic, gluconic and acetic acid formation. Spelt milk and soy milk with vanilla may serve as culture medium for the production of kefir-like beverages similar to goat kefir.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:234885
Study programmeTitle: Biotechnology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
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Created on2017-04-24 07:43:23