prikaz prve stranice dokumenta Utjecaj probiotičke kulture Lactobacillus helveticus M92, inulina i transglutaminaze na svojstva čvrstog jogurta
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master's thesis
Utjecaj probiotičke kulture Lactobacillus helveticus M92, inulina i transglutaminaze na svojstva čvrstog jogurta
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2008. urn:nbn:hr:159:867560
Huljev, Danijela
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Antibiotic, Enzyme, Probiotic and Starter Cultures Technology

Cite this document

Huljev, D. (2008). Utjecaj probiotičke kulture Lactobacillus helveticus M92, inulina i transglutaminaze na svojstva čvrstog jogurta (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:867560

Huljev, Danijela. "Utjecaj probiotičke kulture Lactobacillus helveticus M92, inulina i transglutaminaze na svojstva čvrstog jogurta." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2008. https://urn.nsk.hr/urn:nbn:hr:159:867560

Huljev, Danijela. "Utjecaj probiotičke kulture Lactobacillus helveticus M92, inulina i transglutaminaze na svojstva čvrstog jogurta." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2008. https://urn.nsk.hr/urn:nbn:hr:159:867560

Huljev, D. (2008). 'Utjecaj probiotičke kulture Lactobacillus helveticus M92, inulina i transglutaminaze na svojstva čvrstog jogurta', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 06 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:867560

Huljev D. Utjecaj probiotičke kulture Lactobacillus helveticus M92, inulina i transglutaminaze na svojstva čvrstog jogurta [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2008 [cited 2025 January 06] Available at: https://urn.nsk.hr/urn:nbn:hr:159:867560

D. Huljev, "Utjecaj probiotičke kulture Lactobacillus helveticus M92, inulina i transglutaminaze na svojstva čvrstog jogurta", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2008. Available at: https://urn.nsk.hr/urn:nbn:hr:159:867560

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Metadata
TitleUtjecaj probiotičke kulture Lactobacillus helveticus M92, inulina i transglutaminaze na svojstva čvrstog jogurta
Title (english)Influence of the probiotic culture Lactobacillus helveticus M92, inulin and transglutaminase on the properties of set-style yoghurt
AuthorDanijela Huljev
MentorBlaženka Kos (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for Antibiotic, Enzyme, Probiotic and Starter Cultures Technology)
Zagreb
Defense date and country2008-12-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Cilj ovog diplomskog rada bio je istražiti utjecaj probiotičke kulture Lactobacillus helveticus M92, inulina i transglutaminaze na kvalitetu i senzorska svojstva čvrstog jogurta. Za proizvodnju jogurta je korišteno svježe homogenizirano mlijeko s 3,3 % mliječne masti kojemu je dodana kultura Lactobacillus helveticus M92, inulin, te enzim transglutaminaza, aktiviran 1,5 h pri 55 °C. Inaktivacija enzima provedena je postupkom pasterizacije 15 min pri 85 °C. Nakon hlađenja na 43°C, mlijeko za proizvodnju čvrstog jogurta inokulirano je zamrznutom starter kulturom (BT10X i 100F) i probiotičkom kulturom Lactobacillus helveticus M92. Proizvedeni su i kontrolni uzorci bez dodatka transglutaminaze i inulina. U radu je određivan fizikalno-kemijski sastav mlijeka i jogurta, broj živih stanica probiotičke kulture Lactobacillus helveticus M92 kao i senzorska svojstva proizvedenog čvrstog jogurta. Utvrđeno je da proizvedeni čvrsti jogurti s probiotičkom kulturom Lactobacillus helveticus M92, inulinom i transglutaminazom imaju veću čvrstoću, pokazali su manju sinerezu te su dobili višu ocjenu senzorskih svojstava u odnosu na kontrolne jogurte. Broj živih stanica Lactobacillus helveticus M92 je ostao visok tijekom svih 28 dana čuvanja jogurta (cca 108 CFU/ml).
Abstract (english)
The aim of this graduate thesis was to investigate the influence of the probiotic culture Lactobacillus helveticus M92, inulin and transglutaminase on the quality and sensoric properties of set-style yoghurt. Fresh homogenised milk with 3,3 % of milk fat was used for the yoghurt production, with addition of Lactobacillus helveticus M92, inulin and transglutaminase activated durin g 1,5 h at 55 °C. Enzyme inactivation was completed by pasterization of milk during 15 minutes at 85 °C. Milk was inoculated with the yoghurt starter culture (BT10X and 100F) and probiotic culture Lactobacillus helveticus M92, afer cooling to the temperature of 43 °C. Beside the experimental samples, control samples were also made, without addition of transglutaminase and inulin. Physico-chemical parameters of milk and set-style yoghurt, as well as viable count of probiotic culture Lactobacillus helveticus M92, and sensoric properties of produced set-style yoghurt have been determined. It has been shown that produced set-style yoghurts with probiotic culture Lactobacillus helveticus M92, inulin and transglutaminase had higher firmness, less syneresis, and better sensoric properties than control yoghurts. The viable count of Lactobacillus helveticus M92 stayed high during all 28 days of storage (cca 108 CFU/ml).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:867560
Study programmeTitle: Biotechnology; specializations in: Biochemical Engineering
Course: Biochemical Engineering
Study programme type: university
Study level: graduate
Academic / professional title: diplomirani inženjer biotehnologije; smjer biokemijsko inženjerstvo (diplomirani inženjer biotehnologije; smjer biokemijsko inženjerstvo)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology and Biotechnology
Created on2017-08-31 09:38:46

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