Fermentirani tekući mliječni proizvodi

Žagar, Sanja

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undergraduate thesis

Fermentirani tekući mliječni proizvodi

Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. urn:nbn:hr:109:362948

Žagar, Sanja

Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies

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APA 6th Edition

Žagar, S. (2010). Fermentirani tekući mliječni proizvodi (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:362948

MLA 8th Edition

Žagar, Sanja. "Fermentirani tekući mliječni proizvodi." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:362948

Chicago 17th Edition

Harvard

Žagar, S. (2010). 'Fermentirani tekući mliječni proizvodi', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 25 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:362948

Vancouver

Žagar S. Fermentirani tekući mliječni proizvodi [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2010 [cited 2024 April 25] Available at: https://urn.nsk.hr/urn:nbn:hr:109:362948

IEEE

S. Žagar, "Fermentirani tekući mliječni proizvodi", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:109:362948

Cite this item: https://urn.nsk.hr/urn:nbn:hr:109:362948

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Title	Fermentirani tekući mliječni proizvodi
Title (english)	Fermented dairy products
Author	Sanja Žagar
Mentor	Jovica Hardi (mentor)
Granter	Josip Juraj Strossmayer University of Osijek FACULTY OF FOOD TECHNOLOGY (Department of Food Technologies) Osijek
Defense date and country	2010-10-26, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology Engineering
Abstract	Fermentacija je proces koji dovodi do biokemijskih promjena organskih sastojaka djelovanjem enzima mikroorganizama (oksidacijsko redukcijske reakcije), najčešće bez prisutnosti kisika, uz oslobađanje energije. To je proces koji dovodi do nastanka tekućih, mliječnih fermentiranih proizvoda. Fermentaciju provode bakterije mliječne kiseline i to na dva načina - homofermentativnim putom i heterofermentativnim putom. Fermentacija koju provode bakterije mliječne kiseline naziva se mliječno-kisela fermentacija (proizvode se jogurt, acidofilno mlijeko i niz drugih proizvoda). Uz bakterije mliječne kiseline u proizvodnji fermentiranih tekućih mliječnih proizvoda mogu sudjelovati i kvasci, gdje se osim mliječno-kisele fermentacije provodi i alkoholna fermentacija (proizvode se kefir i kumis). Kada se koriste bakterije mliječne kiseline sa plijesnima provodi se mliječno kisela fermentacija i dolazi do naknadnog zrenja sa plijesnima, skandinavska fermentirana mlijeka (Viili-Finska). Fermentacija je najstarija metoda konzerviranja mlijeka koja se razvila neovisno širom cijelog svijeta. Uz korištenje različitih mikroorganizama nastaju različite vrste fermentiranih mlijeka koje su karakteristične po svojoj konzistenciji, aromi, okusu i drugim svojstvima.
Abstract (english)	Fermentation is a process that leads to biochemical changes of organic compounds acting enzymes MO (oxidation / reduction reactions), often without the presence of oxygen to release energy. It is a process that leads to the formation of liquid, fermented dairy products. Fermentation carried out lactic acid and this in two wayshomofermentativnim heterofermentativnim path and the path. Fermentations carried out by lactic acid bacteria called lactic acid fermentation (to produce yogurt, acidophilus milk, ....). With lactic acid bacteria in fermented liquid dairy product may participate and yeasts, except where the lactic acid fermentation and alcoholic fermentation is done (and are produced kefir kumis). When using lactic acid bacteria from molds made in lactic acid fermentation and subsequent maturation occurs with molds, Scandinavian fermented milk (Viili-Finland). Fermentation is the oldest method of preserving milk that has evolved independently throughout the world. With the use of different microorganisms caused different kinds of fermented milk, which are characterized by their consistency, aroma, taste and other properties.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:109:362948
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
Repository	Repository of the Faculty of Food Technology Osijek
Created on	2015-10-22 10:07:28

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