Fermentacija mješavine kravljeg mlijeka i sojinog napitka probiotičkom bakterijom Lactobacillus casei LC-Y uz jogurtnu kulturu

Vučemilović, Filip

prikaz prve stranice dokumenta Fermentacija mješavine kravljeg mlijeka i sojinog napitka probiotičkom bakterijom Lactobacillus casei LC-Y uz jogurtnu kulturu

master's thesis

Fermentacija mješavine kravljeg mlijeka i sojinog napitka probiotičkom bakterijom Lactobacillus casei LC-Y uz jogurtnu kulturu

Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:222081

Vučemilović, Filip

University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Milk and Milk Products

Cite this document

APA 6th Edition

Vučemilović, F. (2017). Fermentacija mješavine kravljeg mlijeka i sojinog napitka probiotičkom bakterijom Lactobacillus casei LC-Y uz jogurtnu kulturu (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:222081

MLA 8th Edition

Vučemilović, Filip. "Fermentacija mješavine kravljeg mlijeka i sojinog napitka probiotičkom bakterijom Lactobacillus casei LC-Y uz jogurtnu kulturu." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:222081

Chicago 17th Edition

Harvard

Vučemilović, F. (2017). 'Fermentacija mješavine kravljeg mlijeka i sojinog napitka probiotičkom bakterijom Lactobacillus casei LC-Y uz jogurtnu kulturu', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 06 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:222081

Vancouver

Vučemilović F. Fermentacija mješavine kravljeg mlijeka i sojinog napitka probiotičkom bakterijom Lactobacillus casei LC-Y uz jogurtnu kulturu [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 November 06] Available at: https://urn.nsk.hr/urn:nbn:hr:159:222081

IEEE

F. Vučemilović, "Fermentacija mješavine kravljeg mlijeka i sojinog napitka probiotičkom bakterijom Lactobacillus casei LC-Y uz jogurtnu kulturu", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:222081

Cite this item: https://urn.nsk.hr/urn:nbn:hr:159:222081

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Metadata

Title	Fermentacija mješavine kravljeg mlijeka i sojinog napitka probiotičkom bakterijom Lactobacillus casei LC-Y uz jogurtnu kulturu
Title (english)	Fermentation of mixture of cow’s milk and soy beverage with probiotic strain Lactobacillus casei LC-Y with yogurt culture
Author	Filip Vučemilović
Mentor	Rajka Božanić (mentor)
Granter	University of Zagreb Faculty of Food Technology and Biotechnology (Department of Food Engineering) (Laboratory for Technology of Milk and Milk Products) Zagreb
Defense date and country	2017-11-03, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology
Abstract	Cilj rada je bio proizvesti prehrambeni funkcionalni proizvod s probiotičkim svojstvima te ispitati zadovoljava li uvjete prihvatljivosti od strane potrošača. Pripravljeno je 5 uzoraka različitih omjera kravljeg mlijeka i sojinog napitka u 3 pokusa. Uzorci su bili podvrgnuti fermentaciji s pomoću probiotičkog soja L. casei LC-Y i jogurtne kulture te su čuvani 21 dan na 4°C. Pratilo se preživljavanje L. casei LC-Y, pH vrijednost, titracijska kiselost, viskoznost, senzorsko ocjenjivanje i prihvatljivost proizvoda. Nakon fermentacije uzorci ne zadovoljavaju probiotički minimum od 106 CFU/mL, stoga nemaju značajke probiotičkog proizvoda. pH vrijednost, titracijska kiselost i viskoznost se nisu značajno mijenjale. Senzorska ocjena pokazuje najmanje vrijednosti kod sojinog jogurta. Sojin jogurt je kod ocjene prihvatljivosti dobio najnižu ocjenu te ne zadovoljava standarde potencijalnih kupaca.
Abstract (english)	The goal of this study was to produce functional food product with probiotic properties aswell as to determine whether this product will be accepted by consumers. 5 samples were made of different ratios of cow's milk and soy beverage which were subjected to fermentation with probiotic bacteria L. casei LC-Y and yoghurt culture. 3 experiments were made and stored at 4°C during 21 days. L. casei LC-Y survivability, pH value, titratable acidity, viscosity, sensory quality and product acceptability were determine. Probiotic minimum (106 CFU/mL) was not reach after fermentation, therefore samples have no probiotic characteristics. pH, titratable acidity and viscosity had no significant oscillations during storage. Soy yoghurt had the lowest value amongst samples considering sensory quality and acceptability. Soy yoghurt in this research does not meet potential consumer standards.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:159:222081
Study programme	Title: Food Engineering Study programme type: university Study level: graduate Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resource	Text
File origin	Born digital
Access conditions	Open access
Terms of use
Repository	Repository of the Faculty of Food Technology and Biotechnology
Created on	2017-11-15 13:33:32