prikaz prve stranice dokumenta Ispitivanje fermentacije kravljeg, kozjeg i sojinog mlijeka probiotičkom bakterijom Lactobacillus casei Lc-01
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master's thesis
Ispitivanje fermentacije kravljeg, kozjeg i sojinog mlijeka probiotičkom bakterijom Lactobacillus casei Lc-01
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. urn:nbn:hr:109:052021
Čuljak, Marijana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Čuljak, M. (2012). Ispitivanje fermentacije kravljeg, kozjeg i sojinog mlijeka probiotičkom bakterijom Lactobacillus casei Lc-01 (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:052021

Čuljak, Marijana. "Ispitivanje fermentacije kravljeg, kozjeg i sojinog mlijeka probiotičkom bakterijom Lactobacillus casei Lc-01." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:052021

Čuljak, Marijana. "Ispitivanje fermentacije kravljeg, kozjeg i sojinog mlijeka probiotičkom bakterijom Lactobacillus casei Lc-01." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:052021

Čuljak, M. (2012). 'Ispitivanje fermentacije kravljeg, kozjeg i sojinog mlijeka probiotičkom bakterijom Lactobacillus casei Lc-01', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 05 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:052021

Čuljak M. Ispitivanje fermentacije kravljeg, kozjeg i sojinog mlijeka probiotičkom bakterijom Lactobacillus casei Lc-01 [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2012 [cited 2024 November 05] Available at: https://urn.nsk.hr/urn:nbn:hr:109:052021

M. Čuljak, "Ispitivanje fermentacije kravljeg, kozjeg i sojinog mlijeka probiotičkom bakterijom Lactobacillus casei Lc-01", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:109:052021

Metadata
TitleIspitivanje fermentacije kravljeg, kozjeg i sojinog mlijeka probiotičkom bakterijom Lactobacillus casei Lc-01
Title (english)Examination of the fermentation of cows, goats and soyamilk with probiotic bacterium Lactobacillus casei Lc-01
AuthorMarijana Čuljak
MentorJovica Hardi (mentor)
Committee memberVinko Krstanović
MBZ: 235062
Committee memberJovica Hardi
MBZ: 111205
Committee memberVedran Slačanac
MBZ: 232404
Committee memberDaliborka Koceva Komlenić
MBZ: 232384
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Milk Technology)
Osijek
Defense date and country2012-09-21, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U radu je istražen utjecaj probiotičke bakterije Lactobacillus casei Lc-01 na fermentaciju kravljeg, kozjeg i sojinog mlijeka sa dodatkom bagremovog i kestenovog meda u udjelima od 5 i 10%. Za pripremu probiotičkih napitaka korišteno je UHT kravlje mlijeko tipizirano na 2,8 mliječne masti, te UHT kozje mlijeko tipizirano na 3,2 % mliječne masti, te sojino mlijeko s 2,2% masti. Fermentacija se provodila na 37 ℃, sva mjerenja su se provodila u intervalu od 0 do 25 sati, svakih 5 sati. Određena je promjena pH, titracijske kiselosti, elektrokemijskog potencijala, promjena broja probiotičke bakterije Lactobacillus casei. Utvrđeno je da tijekom fermentacije dotatkom bagremovog i kestenovog meda u mlijeko dolazi do povećanja broja probiotičkih bakterija Lactobacillus casei. Najbrža fermentacija je bila u kozjem mlijeku. Obje vrste meda djelovale su na ubrzanje fermentacije. Med je najviše djelovao na kinetiku fermentacije u sojinom mlijeku.
Abstract (english)
In this paper we have researched the effect of probiotic fermented potions, cows, goats, and soya milk with addition of acacia and chestnut honey in 5% and 10% proportion. For the inoculation of the milk we have used the monokulture Lc-01 Lactobacillus casei. For the preparation of the probiotic potions we hawe used UHT sterilized cows milk with 2,8% of milk fat, UHT sterilized goats milk with 3,2% of milk fat, soya milk with 2,2% of milk fat. The fermentation was conducted on 37 °C and all the measurmnets were conducted in interval from 0 to 25 hours, every 5 hours. We have determined the change in pH, titration acidity, electrochemical potential and the change in the number of probiotic bacteria Lactobacillus casei. We have determined that addition acacia and chestnut honey in milk becomes to biger number probiotic bacteria Lactobacillus casei during the fermentation. The fastes fermentation was in goats milk. Both sort of honey act to acceleration fermentation. Honey was most act on kinetic fermentation in soya milk.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:052021
Study programmeTitle: Food Technology and Process Engineering
Study programme type: university
Study level: graduate
Academic / professional title: diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva (diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-10-20 14:24:15