prikaz prve stranice dokumenta Utjecaj dodatka meda na fermentaciju kravljeg, kozjeg i sojinog mlijeka bakterijom Lactobacillus casei-01
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master's thesis
Utjecaj dodatka meda na fermentaciju kravljeg, kozjeg i sojinog mlijeka bakterijom Lactobacillus casei-01
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. urn:nbn:hr:109:257743
Babić, Monika
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology

Cite this document

Babić, M. (2009). Utjecaj dodatka meda na fermentaciju kravljeg, kozjeg i sojinog mlijeka bakterijom Lactobacillus casei-01 (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:257743

Babić, Monika. "Utjecaj dodatka meda na fermentaciju kravljeg, kozjeg i sojinog mlijeka bakterijom Lactobacillus casei-01." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:257743

Babić, Monika. "Utjecaj dodatka meda na fermentaciju kravljeg, kozjeg i sojinog mlijeka bakterijom Lactobacillus casei-01." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:257743

Babić, M. (2009). 'Utjecaj dodatka meda na fermentaciju kravljeg, kozjeg i sojinog mlijeka bakterijom Lactobacillus casei-01', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 18 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:257743

Babić M. Utjecaj dodatka meda na fermentaciju kravljeg, kozjeg i sojinog mlijeka bakterijom Lactobacillus casei-01 [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2009 [cited 2024 April 18] Available at: https://urn.nsk.hr/urn:nbn:hr:109:257743

M. Babić, "Utjecaj dodatka meda na fermentaciju kravljeg, kozjeg i sojinog mlijeka bakterijom Lactobacillus casei-01", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:109:257743

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Metadata
TitleUtjecaj dodatka meda na fermentaciju kravljeg, kozjeg i sojinog mlijeka bakterijom Lactobacillus casei-01
Title (english)Influence of honey addition to fermentation of cow's goat's and soy milk with Lactobacillus casei Lc- 01
AuthorMonika Babić
MentorJovica Hardi (mentor)
Committee memberVedran Slačanac
Committee memberJovica Hardi
Committee memberHrvoje Pavlović
Committee memberJurislav Babić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Milk Technology)
Osijek
Defense date and country2009-12-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U radu je istražen utjecaj dodatka bagremovog meda na brzinu fermentacije kravljeg, kozjeg i sojinog mlijeka probiotičkom monokulturom Lactobacillus casei – 01. Med je dodavan u udjelima 3, 5 i 7 %, a kao kontrola je korišten uzorak bez dodatka meda. Praćene su promjene pH vrijednosti i električne vodljivosti tijekom 24 sata fermentacije na temperaturi od 37 °C. Najsporije odvijanje fermentacijskih procesa je zamijećeno u uzorcima kravljeg mlijeka, dok je fermentacija najbrže tekla u kozjem mlijeku. Najveći utjecaj na ubrzanje fermentacije imao je dodatak meda u sojino mlijeko. Dodatak meda uzrokovao je smanjenje vrijednosti električne vodljivosti uzoraka. Optimalni udio dodatka meda za ubrzanje fermentacije bakterijom Lactobacillus casei – 01 u kravljem i sojinom mlijeku bio je na razini 5 % dodatka, a za kozje mlijeko utvrđena je optimalna razina od 7 % dodatka meda.
Abstract (english)
Influence of acacia honey addition on fermentation activity of Lactobacillus casei Lc-01 in cow’s, goat’s and soy milk was investigated. Honey was added in contents of 3, 5 and 7 per cent. The control samples were prepared without honey addition. Changes of pH values and conductivity during 24th hours of fermentation at 37 °C were determined. High rate of fermentation was noted in cow milk, and the slow fermentation rate was in cow milk samples. Addition of acacia honey had the most influence on fermentation activity of Lactobacillus casei Lc-01 in soy milk. Furthermore, addition of honey influenced considerably to the decrease of conductivity in all of analyzed samples. According to obtained results, 5% of honey addition was selected as an optimal content for cow’s and soy milk. In goat milk, optimal content of honey addition which had the highest influence on the fermentation rate promotion was 7 per cent.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:257743
Study programmeTitle: Food Technology and Process Engineering
Study programme type: university
Study level: graduate
Academic / professional title: diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva (diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva)
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 on2015-11-13 09:16:25

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