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undergraduate thesis
MIKROBIOLOŠKA KONTROLA U PROIZVODNJI LEDENOG ČAJA
Karlovac: Karlovac University of Applied Sciences, 2020. urn:nbn:hr:128:597527
Fabijanić, Ivan
Karlovac University of Applied Sciences
The Department of Food Processing Technology

Institutional repository: Repository of Karlovac University of Applied Sciences

Cite this document

Fabijanić, I. (2020). MIKROBIOLOŠKA KONTROLA U PROIZVODNJI LEDENOG ČAJA (Undergraduate thesis). Karlovac: Karlovac University of Applied Sciences. Retrieved from https://urn.nsk.hr/urn:nbn:hr:128:597527

Fabijanić, Ivan. "MIKROBIOLOŠKA KONTROLA U PROIZVODNJI LEDENOG ČAJA." Undergraduate thesis, Karlovac University of Applied Sciences, 2020. https://urn.nsk.hr/urn:nbn:hr:128:597527

Fabijanić, Ivan. "MIKROBIOLOŠKA KONTROLA U PROIZVODNJI LEDENOG ČAJA." Undergraduate thesis, Karlovac University of Applied Sciences, 2020. https://urn.nsk.hr/urn:nbn:hr:128:597527

Fabijanić, I. (2020). 'MIKROBIOLOŠKA KONTROLA U PROIZVODNJI LEDENOG ČAJA', Undergraduate thesis, Karlovac University of Applied Sciences, accessed 23 November 2024, https://urn.nsk.hr/urn:nbn:hr:128:597527

Fabijanić I. MIKROBIOLOŠKA KONTROLA U PROIZVODNJI LEDENOG ČAJA [Undergraduate thesis]. Karlovac: Karlovac University of Applied Sciences; 2020 [cited 2024 November 23] Available at: https://urn.nsk.hr/urn:nbn:hr:128:597527

I. Fabijanić, "MIKROBIOLOŠKA KONTROLA U PROIZVODNJI LEDENOG ČAJA", Undergraduate thesis, Karlovac University of Applied Sciences, Karlovac, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:128:597527

Metadata
TitleMIKROBIOLOŠKA KONTROLA U PROIZVODNJI LEDENOG ČAJA
Title (english)MICROBIOLOGICAL CONTROL IN THE PRODUCTION OF ICE TEA
AuthorIvan Fabijanić
MentorBojan Matijević (mentor)
Committee memberSandra Zavadlav (predsjednik povjerenstva)
Committee memberMarijana Blažić (član povjerenstva)
Committee memberBojan Matijević (član povjerenstva)
GranterKarlovac University of Applied Sciences
(The Department of Food Processing Technology)
Karlovac
Defense date and country2020-05-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Čaj je piće koje se po konzumaciji nalazi odmah iza vode. U ljetnim mjesecima pije se ledeni čaj, kao alternativa gaziranim pićima. Ovaj osvježavajući napitak dobiva se miješanjem sastojaka kao što je prirodni ekstrakt čaja, voćni sokovi, arome, bojila i zaslađivači s vodom. Ledeni čaj je medij siromašan hranjivim tvarima i ima relativno nisku pH – vrijednost te u njemu može rasti mali broj mikroorganizama, neke vrste bakterija, kvasci ili plijesni. Mikrobiološki problemi u proizvodnji ledenog čaja najčešće se vezuju uz mikroorganizme kvarenja i narušavanje senzorskih svojstva. Stoga je cilj rada bio pratiti mikrobiološku ispravnost sirovina, tehnološki proces proizvodnje i gotovi proizvod, ledeni čaj s okusom breskve. Mikrobiološke analize obuhvatile su određivanje aerobnih bakterija, kvasce i plijesni, koliformne bakterije, Pseudomonas aeruginosa i fekalne streptokoke. Dobiveni rezultati pokazuju da se iz mikrobiološki ispravnih sirovina, mikrobiološki čistog postrojenja i ambalaže dobije proizvod, ledeni čaj s okusom breskve siguran za potrošača.
Abstract (english)
Tea is the second most widely consumed beverage, after water. During the summer months, iced tea is consumed as alternative to carbonated drinks. This refreshing beverage is produced by mixing ingredients as natural tea extract, juice, flavourings, food colourings and sweeteners with water. Iced tea is medium with a lack of nutrients and relatively low pH – value, so low number of microorganisms, some bacterial species and yeasts or moulds are capable to grow in it. Microbiological problems in iced tea production are related to microorganisms that induce deterioration of product and its sensorical properties. Therefore, the aim of this paper was to monitor microbiological quality of raw materials, production process and final product, peach flavored iced tea. Microbiological analysis have included determination of aerobic bacteria, yeasts and moulds, coliform bacteria, Pseudomonas aeruginosa and fecal streptococci. The obtained results show that using microbiologically confirmed raw materials, microbiologically sterile production line and packaging result in production of finished product, peach iced tea which is safe for consumer.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:128:597527
Study programmeTitle: Food processing technology; specializations in: Milk processing, Brewing industry
Course: Milk processing
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2020-11-10 13:34:39