Proizvodnja i kontrola kvalitete sladoleda King Obsession

Dominko, Anamaria

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master's thesis

Proizvodnja i kontrola kvalitete sladoleda King Obsession

Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:181699

Dominko, Anamaria

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

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APA 6th Edition

Dominko, A. (2021). Proizvodnja i kontrola kvalitete sladoleda King Obsession (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:181699

MLA 8th Edition

Dominko, Anamaria. "Proizvodnja i kontrola kvalitete sladoleda King Obsession." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:181699

Chicago 17th Edition

Harvard

Dominko, A. (2021). 'Proizvodnja i kontrola kvalitete sladoleda King Obsession', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 05 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:181699

Vancouver

Dominko A. Proizvodnja i kontrola kvalitete sladoleda King Obsession [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2024 September 05] Available at: https://urn.nsk.hr/urn:nbn:hr:159:181699

IEEE

A. Dominko, "Proizvodnja i kontrola kvalitete sladoleda King Obsession", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:181699

Cite this item: https://urn.nsk.hr/urn:nbn:hr:159:181699

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Metadata

Title	Proizvodnja i kontrola kvalitete sladoleda King Obsession
Title (english)	Production and quality control of ice cream King Obsession
Author	Anamaria Dominko
Mentor	Rajka Božanić (mentor)
Committee member	Katarina Lisak Jakopović (član povjerenstva)
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	2021-07-21, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology
Abstract	Cilj rada bio je praćenje procesa proizvodnje sladoleda King Obsession te kontrola kvalitete sirovina i konačnog proizvoda. Proces finalizacije sladoleda sastojao se od zrenja sladoledne smjese, djelomičnog zamrzavanja, oblikovanja i punjenja sosom od čokolade te dubokog zamrzavanja. Potom se oblikovani sladoled umakao u kakao preljev, preljev tamne i bijele čokolade te posipao ekspandiranim žitaricama s kakaom. Kontrola kvalitete sastojala se od mikrobiološke analize sirovina, kemijske analize sladoledne smjese, praćenja cjelokupnog tehnološkog procesa te mikrobiološke analize gotovog proizvoda. Tijekom proizvodnje u provedenim ispitivanjima nisu utvrđena odstupanja u mikrobiološkoj ispravnosti sirovina, kao ni u kemijskom sastavu sladoledne smjese. Proizvedeni sladoled udovoljava mikrobiološkim kriterijima i kriterijima zadanih Pravilnika te proizvođačku recepturu, što upućuje na učinkovitost vođenja procesa proizvodnje prema dobroj proizvođačkoj praksi.
Abstract (english)	The aim of this paper is monitorning of production and quality control of ice cream King Obsession. The ice cream finalization process consisted of maturing the ice cream mixture, partial freezing, shaping and filling with chocolate sauce, and deep freezing. The shaped ice cream was then dipped in a cocoa topping, a topping of dark and white chocolate, and sprinkled with expanded cereals with cocoa. Quality control consisted of microbiological analysis of ingridients, chemical analysis of ice cream mix, monitoring of the whole technological proces and microbiological analysis of finished product. During the production proces in test there were no differences in microbial quality of ingridients and chemical composition of ice cream mix. The produced ice cream meets the microbiological criteria and the criteria of the default regulations, as well as the production recipe, which indicates the efficiency of conducting the production process according to good production practice.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:159:181699
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	2021-10-05 08:30:32