Određivanje trajnosti svježeg sira i jogurta proizvedenih na obiteljskom poljoprivrednom gospodarstvu

Lenđel, Sintija

master's thesis

Određivanje trajnosti svježeg sira i jogurta proizvedenih na obiteljskom poljoprivrednom gospodarstvu

Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2024. urn:nbn:hr:151:226719

Lenđel, Sintija

Josip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
Department of Animal Production and Biotechnology

Institutional repository: Repository of the Faculty of Agrobiotechnical Sciences Osijek

Cite this document

APA 6th Edition

Lenđel, S. (2024). Određivanje trajnosti svježeg sira i jogurta proizvedenih na obiteljskom poljoprivrednom gospodarstvu (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek. Retrieved from https://urn.nsk.hr/urn:nbn:hr:151:226719

MLA 8th Edition

Lenđel, Sintija. "Određivanje trajnosti svježeg sira i jogurta proizvedenih na obiteljskom poljoprivrednom gospodarstvu." Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2024. https://urn.nsk.hr/urn:nbn:hr:151:226719

Chicago 17th Edition

Harvard

Lenđel, S. (2024). 'Određivanje trajnosti svježeg sira i jogurta proizvedenih na obiteljskom poljoprivrednom gospodarstvu', Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, accessed 08 March 2025, https://urn.nsk.hr/urn:nbn:hr:151:226719

Vancouver

Lenđel S. Određivanje trajnosti svježeg sira i jogurta proizvedenih na obiteljskom poljoprivrednom gospodarstvu [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek; 2024 [cited 2025 March 08] Available at: https://urn.nsk.hr/urn:nbn:hr:151:226719

IEEE

S. Lenđel, "Određivanje trajnosti svježeg sira i jogurta proizvedenih na obiteljskom poljoprivrednom gospodarstvu", Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Osijek, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:151:226719

Cite this item: https://urn.nsk.hr/urn:nbn:hr:151:226719

Metadata

Title	Određivanje trajnosti svježeg sira i jogurta proizvedenih na obiteljskom poljoprivrednom gospodarstvu
Title (english)	Shelf-life determination of fresh cheese and yogurt produced at family farm
Author	Sintija Lenđel
Mentor	Ivona Djurkin Kušec (mentor)
Committee member	Goran Kušec (predsjednik povjerenstva)
Committee member	Jurica Jović (član povjerenstva)
Granter	Josip Juraj Strossmayer University of Osijek Faculty of Agrobiotechnical Sciences Osijek (Department of Animal Production and Biotechnology) Osijek
Defense date and country	2024-09-30, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Agronomy Production and Processing of Animal Products
Abstract	Svježi sir i jogurt su među najpopularnijim mliječnim proizvodima u svakodnevnoj prehrani zbog svojih hranjivih svojstava, visoke razine proteina, kalcija i korisnih probiotičkih kultura. Međutim, njihova osjetljivost na kvarenje tijekom skladištenja predstavlja izazov za proizvođače i potrošače. Kvarenje može biti uzrokovano neučinkovitom pasterizacijom, nepravilnim rukovanjem ili neodgovarajućim uvjetima skladištenja, što može dovesti do ozbiljnih zdravstvenih problema. Stoga su rigorozne mikrobiološke analize ključne za osiguranje sigurnosti potrošača. Cilj ovog istraživanja bio je utvrditi prisutnost patogenih mikroorganizama u svježem siru, krem-siru i grčkom jogurtu proizvedenim na OPG Lenđel tijekom propisanog roka trajanja te istražiti mogućnost produženja tog roka bez kompromitacije kvalitete proizvoda. Mikrobiološke analize provedene su na uzorcima tri različita svježa proizvoda s različitim rokovima trajanja, u dvije faze: na početku roka trajanja i nakon isteka. Rezultati su pokazali da unutar dopuštenog vijeka trajanja nije bilo porasta patogenih bakterija, no nakon isteka roka zabilježene su varijacije u broju mikroorganizama, posebno u grčkom jogurtu. Ovi nalazi naglašavaju potrebu za strožom kontrolom kvalitete tijekom proizvodnje i skladištenja kako bi se osigurala sigurnost i produžio rok trajanja proizvoda.
Abstract (english)	Fresh cheese and yoghurt are among the most popular dairy products in the daily diet due to their nutritional properties, high protein and calcium content and beneficial probiotic cultures. However, their susceptibility to spoilage during storage poses a challenge for producers and consumers. Spoilage can be caused by various factors, such as ineffective pasteurisation, improper handling or inadequate storage conditions. In addition, spoilage can lead to serious health problems, so rigorous microbiological analyses are essential to ensure consumer safety. The aim of this study was to determine the presence of pathogenic microorganisms in fresh cheese, cream cheese and Greek yoghurt produced on the Lenđel family farm during the prescribed shelf life and to investigate the possibility of extending this shelf life without compromising product quality. The microbiological analyses were carried out on samples taken on the farm, focusing on three different fresh products with different shelf lives. The analysis was carried out in two phases: at the beginning of the shelf life and after the expiry date. The results indicated that there was no increase in pathogenic bacteria within the permitted shelf life. However, fluctuations in bacterial counts were observed after the expiry date, particularly in Greek yoghurt, highlighting the need for strict quality control during production and storage to ensure safety and extend shelf life without compromising product quality.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:151:226719
Study programme	Title: Zootechnique; specializations in: The Nutrition of Domestic Animals, Hunting and Beekeeping, Special Zootechnique Course: Special Zootechnique Study programme type: university Study level: graduate Academic / professional title: magistar/ magistra inženjer/inženjerka zootehnike (magistar/ magistra inženjer/inženjerka zootehnike)
Type of resource	Text
File origin	Born digital
Access conditions	Open access
Terms of use
Public note	diplomski rad
Created on	2024-12-04 12:37:16

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