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master's thesis
Utjecaj dodatka obranog mlijeka u prahu i sirutke u prahu na viskoznost i senzorska svojstva tekućeg jogurta
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:061256
Legac, Ana
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

Legac, A. (2012). Utjecaj dodatka obranog mlijeka u prahu i sirutke u prahu na viskoznost i senzorska svojstva tekućeg jogurta (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:061256

Legac, Ana. "Utjecaj dodatka obranog mlijeka u prahu i sirutke u prahu na viskoznost i senzorska svojstva tekućeg jogurta." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:061256

Legac, Ana. "Utjecaj dodatka obranog mlijeka u prahu i sirutke u prahu na viskoznost i senzorska svojstva tekućeg jogurta." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:061256

Legac, A. (2012). 'Utjecaj dodatka obranog mlijeka u prahu i sirutke u prahu na viskoznost i senzorska svojstva tekućeg jogurta', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 08 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:061256

Legac A. Utjecaj dodatka obranog mlijeka u prahu i sirutke u prahu na viskoznost i senzorska svojstva tekućeg jogurta [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 August 08] Available at: https://urn.nsk.hr/urn:nbn:hr:159:061256

A. Legac, "Utjecaj dodatka obranog mlijeka u prahu i sirutke u prahu na viskoznost i senzorska svojstva tekućeg jogurta", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:061256

Metadata
TitleUtjecaj dodatka obranog mlijeka u prahu i sirutke u prahu na viskoznost i senzorska svojstva tekućeg jogurta
Title (english)Influence of skim milk and whey powder addition on viscosity and senzory properties of stirred yogurt
AuthorAna Legac
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 country2012-02-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U radu je ispitivan utjecaj dodatka obranog mlijeka u prahu (OMP), sirutke u prahu (SUP) ili njihove kombinacije (M+S) na viskoznost i senzorska svojstva tekućeg jogurta. Istraživanje je obuhvatilo tri uzorka: 1% OMP, 1% SUP i 1% M+S (0,5% OMP i 0,5% SUP). Fermentacija se brže odvijala za uzorke s dodatkom 1% OMP. Pad kiselosti tijekom skladištenja ne ovisi o korištenom dodatku. Uzorak s 1% OMP imao je najveću vrijednost viskoznosti, a s dodatkom 1% SUP najlošiju. Najbolju senzorsku ocjenu postigao je uzorak 1% M+S. Uzorcima se bez obzira na korišteni dodatak senzorska i reološka svojstva poboljšavaju tijekom sedmodnevnog čuvanja.
Abstract (english)
This paper examined the influence of skim milk powder (OMP), whey powder (SUP) or skim milk powder and whey powder combination (M+S) on viscosity and sensory properties of stirred yogurt. This study included three samples: 1% OMP, 1% SUP and 1% M+S (0,5% OMP + 0,5% SUP). Fermentation rate was higher for sample supplemented with skim milk powder. Type of supplement (1% OMP, 1% SUP or 1% M+S) did not affect postadification. Sample with the addition of 1% OMP had higher viscosity than samples with 1% SUP and 1% M+S. The best sensory evaluation scored sample 1% M+S. Regardless on the supplement, all samples showed improvement in sensory and rheological properties after seven days storage.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:061256
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 on2017-05-09 10:31:52