Higijenska ispravnost mlijeka i mliječnih proizvoda u RH

Jurić, Ivana

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undergraduate thesis

Higijenska ispravnost mlijeka i mliječnih proizvoda u RH

Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. urn:nbn:hr:109:307498

Jurić, Ivana

Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology

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APA 6th Edition

Jurić, I. (2017). Higijenska ispravnost mlijeka i mliječnih proizvoda u RH (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:307498

MLA 8th Edition

Jurić, Ivana. "Higijenska ispravnost mlijeka i mliječnih proizvoda u RH." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:307498

Chicago 17th Edition

Harvard

Jurić, I. (2017). 'Higijenska ispravnost mlijeka i mliječnih proizvoda u RH', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:307498

Vancouver

Jurić I. Higijenska ispravnost mlijeka i mliječnih proizvoda u RH [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:307498

IEEE

I. Jurić, "Higijenska ispravnost mlijeka i mliječnih proizvoda u RH", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:307498

Cite this item: https://urn.nsk.hr/urn:nbn:hr:109:307498

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Metadata

Title	Higijenska ispravnost mlijeka i mliječnih proizvoda u RH
Title (english)	Hygienic quality of milk and dairy products in Croatia
Author	Ivana Jurić
Mentor	Vedran Slačanac (mentor)
Granter	Josip Juraj Strossmayer University of Osijek FACULTY OF FOOD TECHNOLOGY (Department of Food Technologies) (Sub-department of Milk Technology) Osijek
Defense date and country	2017-09-29, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology
Abstract	U laboratorijskoj praksi određuju se fizikalna, kemijska i higijenska (somatske stanice i mikroorganizmi) svojstva mlijeka. Od fizikalnih svojstava određuju se gustoća, točka ledišta, pH vrijednost mlijeka. Od kemijskih svojstava najčešće se određuje količina bjelančevina, mliječnog šećera i mliječne masti, a potom izračuna količina bezmasne suhe tvari. Od higijenskih svojstava određuje se ukupan broj mikroorganizama (bakterija) u mlijeku. Sanitacija u sklopu HACCP sustava ima izniman značaj u mljekarskoj industriji. HACCP sustav je preventivni način kontrole kojim se osigurava proizvodnja sigurnog prehrambenog proizvoda. Baziran je na predviđanju opasnosti koje se mogu javiti tijekom cjelokupne proizvodnje, od prijema sirovine do distribucije gotovog proizvoda i poduzimanja mjera kojima se osigurava sprječavanje pojave opasnosti ili njeno smanjenje na prihvatljivu mjeru. Zdravstvena (higijenska) ispravnost mlijeka kontrolira se određivanjem broja i vrste mikroorganizama u mlijeku. Takve analize su jako važne za zdravlje potrošača, ali i za utvrđivanje tehnološke ispravnosti mlijeka.
Abstract (english)	In laboratory practice physical, chemical and hygienic properties of milk are determined (somatic cells and microorganism). From physical properties , density, freezing point and pH of the milk. The amount of protein, lactose and milk fat are determined from chemical properties, and then it all calculates the amount of non-fat dry matter. From hygienic properties the total number of microorganisms (bacteria) in milk are determined. Sanitation, as element of of HACCP, is extremely important in dairy industry. HACCP system is preventive control measure which insures production of safe product. It is based on prediction of hazards which can occur during production, from input of raw materials to distribution of final product, and conduction of measures for prevention of of hazard or its reduction to acceptable level. Hygiene correctness of milk is controlled by determination of number and sort of microorganisms in milk. These kinds of analysis are very important for the health of customers, but also for determination of technological milk safety.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:109:307498
Study programme	Title: 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 resource	Text
File origin	Born digital
Access conditions	Access restricted to students and staff of home institution
Terms of use
Public note	Engleski naslov rada u zapisu razlikuje se od naslova u PDF dokumentu zbog naknadne lekture.
Repository	Repository of the Faculty of Food Technology Osijek
Created on	2018-01-12 15:07:10