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undergraduate thesis
MIKROBNE KULTURE U SIRARSTVU I NEKI POSTUPCI OČUVANJA NJIHOVE STABILNOSTI
Karlovac: Karlovac University of Applied Sciences, 2021. urn:nbn:hr:128:812823
Kvesić, Ivana
Karlovac University of Applied Sciences
The Department of Food Processing Technology

Institutional repository: Repository of Karlovac University of Applied Sciences

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Kvesić, I. (2021). MIKROBNE KULTURE U SIRARSTVU I NEKI POSTUPCI OČUVANJA NJIHOVE STABILNOSTI (Undergraduate thesis). Karlovac: Karlovac University of Applied Sciences. Retrieved from https://urn.nsk.hr/urn:nbn:hr:128:812823

Kvesić, Ivana. "MIKROBNE KULTURE U SIRARSTVU I NEKI POSTUPCI OČUVANJA NJIHOVE STABILNOSTI." Undergraduate thesis, Karlovac University of Applied Sciences, 2021. https://urn.nsk.hr/urn:nbn:hr:128:812823

Kvesić, Ivana. "MIKROBNE KULTURE U SIRARSTVU I NEKI POSTUPCI OČUVANJA NJIHOVE STABILNOSTI." Undergraduate thesis, Karlovac University of Applied Sciences, 2021. https://urn.nsk.hr/urn:nbn:hr:128:812823

Kvesić, I. (2021). 'MIKROBNE KULTURE U SIRARSTVU I NEKI POSTUPCI OČUVANJA NJIHOVE STABILNOSTI', Undergraduate thesis, Karlovac University of Applied Sciences, accessed 23 November 2024, https://urn.nsk.hr/urn:nbn:hr:128:812823

Kvesić I. MIKROBNE KULTURE U SIRARSTVU I NEKI POSTUPCI OČUVANJA NJIHOVE STABILNOSTI [Undergraduate thesis]. Karlovac: Karlovac University of Applied Sciences; 2021 [cited 2024 November 23] Available at: https://urn.nsk.hr/urn:nbn:hr:128:812823

I. Kvesić, "MIKROBNE KULTURE U SIRARSTVU I NEKI POSTUPCI OČUVANJA NJIHOVE STABILNOSTI", Undergraduate thesis, Karlovac University of Applied Sciences, Karlovac, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:128:812823

Metadata
TitleMIKROBNE KULTURE U SIRARSTVU I NEKI POSTUPCI OČUVANJA NJIHOVE STABILNOSTI
Title (english)MICROBIAL CULTURES IN CHEESE PRODUCTION AND SOME METHODS FOR PRESERVING THEIR STABILITY
AuthorIvana Kvesić
MentorMarijana Blažić (mentor)
Committee memberBojan Matijević (predsjednik povjerenstva)
Committee memberJasna Halambek (član povjerenstva)
Committee memberMarijana Blažić (član povjerenstva)
Committee memberBarica Jurković (član povjerenstva)
GranterKarlovac University of Applied Sciences
(The Department of Food Processing Technology)
Karlovac
Defense date and country2021-09-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Kvaliteta sira ovisi o kvaliteti mlijeka, primijenjenom procesu proizvodnje, korištenim procesnim uređajima, dodatcima, ali i o primijenjenim mikrobnim kulturama (starterima) koje gotovom proizvodu daju željeni okus, miris i konzistenciju. Danas se u proizvodnji sireva koriste različiti pripravci definiranih mikrobnih kultura u čijem se sastavu, ovisno o tipu sira, mogu naći bakterije mliječne kiseline, bakterije propionske kiseline, sojevi bakterije Brevibacterium linens i različite plemenite plijesni. Radi očuvanja stabilnosti i vijabilnosti mikrobnih kultura, razvijene su posebne tehnike pripreme specijalnih oblika mikrobnih (starter) kultura za sirarstvo koje se proizvode i isporučuju kao: tekući, matični, liofilizirani (suho smrznuti) ili koncentrirani smrznuti pripravci. U ovom radu prikazane su mikrobne kulture koje se najčešće primjenjuju u sirarstvu te su obuhvaćene tehnike proizvodnje mikrobnih pripravaka za sirarstvo s ciljem zaštite i održavanja stabilnosti mikrobnih kultura.
Abstract (english)
The quality of cheese primarily depends on the quality of the milk, the applied production process, the process devices used, additives, but also on the applied microbial cultures (starters) that give the desired taste, smell, and consistency to the finished product. Depending on the type of cheese, modern cheese manufacturing, includes various preparations of defined microbial cultures, usually composed of lactic acid bacteria, propionic acid bacteria, Brevibacterium linens strains, and various noble moulds. In order to preserve the stability and viability of microbial cultures, special techniques have been developed for the preparation of different forms of microbial (starter) cultures for cheese production (liquid, lyophilized or concentrated preparations). This paper covers the most commonly used microbial cultures in cheese-making and some techniques for the production of starter cultures for cheese production with the aim of protecting and maintaining the stability of those cultures.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:128:812823
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 on2021-10-19 16:38:26