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undergraduate thesis
Utjecaj sinergije modificirane atmosfere i ambalažnih materijala na trajnost svježeg sira
2017. urn:nbn:hr:128:934604
Čondrić, Ivana
Karlovac University of Applied Sciences
The Department of Food Processing Technology

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Čondrić, I. (2017). Utjecaj sinergije modificirane atmosfere i ambalažnih materijala na trajnost svježeg sira (Undergraduate thesis). Karlovac: Karlovac University of Applied Sciences. Retrieved from https://urn.nsk.hr/urn:nbn:hr:128:934604

Čondrić, Ivana. "Utjecaj sinergije modificirane atmosfere i ambalažnih materijala na trajnost svježeg sira." Undergraduate thesis, Karlovac University of Applied Sciences, 2017. https://urn.nsk.hr/urn:nbn:hr:128:934604

Čondrić, Ivana. "Utjecaj sinergije modificirane atmosfere i ambalažnih materijala na trajnost svježeg sira." Undergraduate thesis, Karlovac University of Applied Sciences, 2017. https://urn.nsk.hr/urn:nbn:hr:128:934604

Čondrić, I. (2017). 'Utjecaj sinergije modificirane atmosfere i ambalažnih materijala na trajnost svježeg sira', Undergraduate thesis, Karlovac University of Applied Sciences, accessed 13 May 2024, https://urn.nsk.hr/urn:nbn:hr:128:934604

Čondrić I. Utjecaj sinergije modificirane atmosfere i ambalažnih materijala na trajnost svježeg sira [Undergraduate thesis]. Karlovac: Karlovac University of Applied Sciences; 2017 [cited 2024 May 13] Available at: https://urn.nsk.hr/urn:nbn:hr:128:934604

I. Čondrić, "Utjecaj sinergije modificirane atmosfere i ambalažnih materijala na trajnost svježeg sira", Undergraduate thesis, Karlovac University of Applied Sciences, Karlovac, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:128:934604

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Metadata
TitleUtjecaj sinergije modificirane atmosfere i ambalažnih materijala na trajnost svježeg sira
Title (english)Synergistic effect of modified atmosphere and packaging materials on durability of fresh cheese
AuthorIvana Čondrić
MentorSandra Zavadlav (mentor)
Committee memberTomislav Dumić (predsjednik povjerenstva)
Committee memberInes Cindrić (član povjerenstva)
Committee memberSandra Zavadlav (član povjerenstva)
Committee memberJasna Sabljarić (član povjerenstva)
GranterKarlovac University of Applied Sciences
(The Department of Food Processing Technology)
Karlovac
Defense date and country2017-09-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Svježi sir proizveden u industriji je proizvod dobiven od pasteriziranog mlijeka djelovanjem selekcioniranih mikrobnih kultura. Ne podvrgava se zrenju i ima kratak vijek trajanja. Cilj ovog rada bio je odrediti zajednički utjecaj pakiranja u modificiranoj atmosferi i različitih ambalažnih materijala (tri različite polimerne višeslojne folije) na mikrobiološku trajnost svježeg sira. Uzorci su istraživani na prisutnost Staphylococcus aureus, Escherichia coli, te kvasaca i plijesni. Također, mjereni su pH vrijednost svježeg sira i volumni udio kisika u pakovini. pH vrijednost sireva tijekom vremena je stabilna, bez većih oscilacija s tendencijom blagog smanjenja bez obzira na vrstu korištene folije za pakiranje u modificiranoj atmosferi, dok volumni udio kisika u pakovini za redovnu foliju i foliju debljine 1200 μm raste, a za foliju debljine 1000 μm s barijerom se smanjuje za vrijeme skladištenja. Folija debljine 1000 μm s barijerom se pokazala kao najbolji ambalažni materijal za pakiranje industrijski proizvedenog svježeg sira u modificiranoj atmosferi, jer produljuje mikrobiološku trajnost sira na trideset dana.
Abstract (english)
Fresh cheese produced in industry is a product obtained from pasteurized milk by the action of selected microbial cultures. It is not subject of ripening and has a short life span. The aim of this study was to determine the joint influence of packaging in a modified atmosphere and different packaging materials (three different polymer multilayer films) on the microbiological durability of fresh cheese. Samples were analyzed for the presence of Staphylococcus aureus, Escherichia coli and yeasts and molds. Also, the pH value of fresh cheese and the volume of oxygen in the pack were measured. The pH of the cheese during the time is stable without major oscillations with a tendency of mild decrease, regardless of the type of packing used in the modified atmosphere, while the volume of oxygen in the pack for regular foil and the foil with a thickness of 1200 μm increases and for a foil thickness of 1000 μm with the barrier decreases during storage. The foil with a thickness of 1000 μm with the barrier has been shown to be the best packaging material for industrial-produced fresh cheese packed in a modified atmosphere, as it extends the microbiological durability of cheese for thirty days.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:128:934604
Study programmeTitle: Food processing technology; specializations in: Milk processing, Brewing industry
Course: Milk processing
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2018-01-31 15:04:34