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undergraduate thesis
HACCP sustav u preradi mlijeka
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. urn:nbn:hr:109:109762
Klepić, Martina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Klepić, M. (2013). HACCP sustav u preradi mlijeka (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:109762

Klepić, Martina. "HACCP sustav u preradi mlijeka." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:109762

Klepić, Martina. "HACCP sustav u preradi mlijeka." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:109762

Klepić, M. (2013). 'HACCP sustav u preradi mlijeka', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:109762

Klepić M. HACCP sustav u preradi mlijeka [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2013 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:109762

M. Klepić, "HACCP sustav u preradi mlijeka", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:109:109762

Metadata
TitleHACCP sustav u preradi mlijeka
Title (english)HACCP System in Dairy Production
AuthorMartina Klepić
MentorDrago Šubarić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Carbohydrates Technology)
Osijek
Defense date and country2013-09-02, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Mlijeko je emulzija mliječne masti u vodi, u kojoj se nalaze koloidno dispergirani proteini i otopljene tvari: laktoza, minerali i vitamini. Vrlo je podložno mikrobiološkom kvarenju, koje može dovesti do neprihvatljivosti proizvoda za potrošača. Upravo zbog toga HACCP sustav ima izniman značaj u mljekarskoj industriji. Ono predstavlja sustav upravljanja sigurnošću hrane, a bazira se na 7 načela. Od 2006. godine postaje zakonski obavezan u svim objektima koji posluju s hranom, time i u mljekarskoj industriji. Kod proizvodnje mlijeka postoji pet kritičnih kontrolnih točaka: prijem mlijeka u mljekaru, pasterizacija mlijeka, dodavanje vitamina, ambalaža i hladno skladištenje gotovog proizvoda. Adekvatnim provođenjem i kontrolom sustava mogućnost pojave mikrobioloških, kemijskih i fizikalnih opasnosti svodi se na minimum ili se čak uklanja.
Abstract (english)
Milk is an emulsion of butterfat in the water, in which we have proteins (dispersed), lactose, minerals and vitamins (dissolved substances). It is very susceptible to microbiological spoilage, which can cause non-acceptability for consumers. Therefore, HACCP system is extremely important in dairy industry. It represents food safety management system based on 7 principles. Since 2006. it has become legally obligated in every object that has contact with food, therefore in dairy industry as well. In industrial milk production there are five critical control points: entrance of milk in dairy, milk pasteurization, adding of vitamins, packaging and cold storage of finished product. Appropriate implementation and control of the system will ensure that possibility of some microbiological, chemical or physical danger to appear is on minimum.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:109762
ProjectNumber: 113-1130473-0571
Title: Razvoj novih modificiranih škrobova i primjena u prehrambenoj industriji
Title: Development of new modified starches and their application in food industry
Leader: Drago Šubarić
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-10-02 12:09:03