prikaz prve stranice dokumenta Mikroflora svježeg mlijeka
Access restricted to students and staff of home institution
undergraduate thesis
Mikroflora svježeg mlijeka
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. urn:nbn:hr:109:761582
Strugačevac, Livia
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies

Cite this document

Strugačevac, L. (2011). Mikroflora svježeg mlijeka (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:761582

Strugačevac, Livia. "Mikroflora svježeg mlijeka." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:761582

Strugačevac, Livia. "Mikroflora svježeg mlijeka." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:761582

Strugačevac, L. (2011). 'Mikroflora svježeg mlijeka', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 25 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:761582

Strugačevac L. Mikroflora svježeg mlijeka [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2011 [cited 2024 April 25] Available at: https://urn.nsk.hr/urn:nbn:hr:109:761582

L. Strugačevac, "Mikroflora svježeg mlijeka", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:109:761582

Please login to the repository to save this object to your list.
Metadata
TitleMikroflora svježeg mlijeka
Title (english)Micro flora of raw milk
AuthorLivia Strugačevac
MentorJovica Hardi (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
Osijek
Defense date and country2011-12-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Mlijeko je sirovina složenog sastava, karakterističnih osobina, osjetljiva na promjene temperature i okoline. Izvrsna je podloga za razvoj mikroorganizama, bogato je hranjivim tvarima, ima optimalan pH i visoki aktivitet vode. Normalno prisutna flora uglavnom nije štetna, sadržava mikrobe koji ne narušavaju kakvoću i uništava se primjenom pasterizacije. Mnogo veću štetu mogu prouzročiti mikroorganizmi koji naknadno dolaze u mlijeko iz okoline kojom mlijeko prolazi tijekom proizvodnje. Osim što ovi mikroorganizmi narušavaju kvalitetu jer uzrokuju razgradnju masti, proteina, laktoze i dr., oni patogeni oblici mogu narušiti ljudsko zdravlje. Zbog toga je potrebno provoditi visoke standarde higijene i spriječiti svaku mogućnost kontaminacije mikroorganizmima.
Abstract (english)
Milk is substrate with very complex chemical composition, sensitive to changes in environmental temperature. It has been well known that milk is good substrate for the microorganism growth, because it is reach in many nutrients required for their growth. pH value of raw milk and high water activity additionally prefer growth of microorganisms. Natural micro flora of raw milk is usually non-pathogenic and has been suppressed with pasteurization. However, unwanted microorganisms from environment could contaminate milk during manipulation with milk. These microorganisms could disturb native quality of milk, as well as could have serious impact on health problems of consumers. From that reason high hygienic standards during overall manipulation of milk have been established.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:761582
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
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 Osijek
Created on2015-10-07 14:26:10

(©) Nacionalna i sveučilišna knjižnica u Zagrebu 2015. Sva prava pridržana. | Hrvatske bratske zajednice 4 p.p. 550, 10000 Zagreb, Hrvatska Tel. ++ 385 1 616-4040
OIB: 84838770814 | IBAN: HR66 2340 0091 1000 1008 1, Porezni broj (PDV identifikacijski broj) - VAT Number: HR84838770814
Prijava u repozitorij