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undergraduate thesis
Finalizacija i kontrola kvalitete sladoleda Silk Milk
2016. urn:nbn:hr:128:503085
Lukinec, Ivana
Karlovac University of Applied Sciences
The Department of Food Processing Technology

Cite this document

Lukinec, I. (2016). Finalizacija i kontrola kvalitete sladoleda Silk Milk (Undergraduate thesis). Karlovac: Karlovac University of Applied Sciences. Retrieved from https://urn.nsk.hr/urn:nbn:hr:128:503085

Lukinec, Ivana. "Finalizacija i kontrola kvalitete sladoleda Silk Milk." Undergraduate thesis, Karlovac University of Applied Sciences, 2016. https://urn.nsk.hr/urn:nbn:hr:128:503085

Lukinec, Ivana. "Finalizacija i kontrola kvalitete sladoleda Silk Milk." Undergraduate thesis, Karlovac University of Applied Sciences, 2016. https://urn.nsk.hr/urn:nbn:hr:128:503085

Lukinec, I. (2016). 'Finalizacija i kontrola kvalitete sladoleda Silk Milk', Undergraduate thesis, Karlovac University of Applied Sciences, accessed 23 November 2024, https://urn.nsk.hr/urn:nbn:hr:128:503085

Lukinec I. Finalizacija i kontrola kvalitete sladoleda Silk Milk [Undergraduate thesis]. Karlovac: Karlovac University of Applied Sciences; 2016 [cited 2024 November 23] Available at: https://urn.nsk.hr/urn:nbn:hr:128:503085

I. Lukinec, "Finalizacija i kontrola kvalitete sladoleda Silk Milk", Undergraduate thesis, Karlovac University of Applied Sciences, Karlovac, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:128:503085

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Metadata
TitleFinalizacija i kontrola kvalitete sladoleda Silk Milk
Title (english)Finalisation and quality control of ice cream Silk Milk
AuthorIvana Lukinec
MentorSandra Zavadlav (mentor)
GranterKarlovac University of Applied Sciences
(The Department of Food Processing Technology)
Karlovac
Defense date and country2016-11-21, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj rada bio je praćenje procesa finalizacije te kontrole kvalitete sirovine i proizvoda pod nazivom Silk Milk. Proces finalizacije sladoleda Silk Milk sastojao se od zrenja sladoledne smjese, djelomičnog zamrzavanja, oblikovanja sladoleda, punjenja sosom od jagode, dubokog zamrzavanja sladoleda, umakanja sladoleda u smjesu kakao preljeva i komadića lješnjaka, te pakiranja gotovog proizvoda. Kontrola ispravnosti i kvalitete sastojala se od mikrobiološke analize sirovina, kemijske analize sladoledne smjese, praćenja procesa punjenja te mikrobiološke analize gotovog proizvoda. Kvaliteta same sladoledne smjese ovisi o kvaliteti sirovina i provedenom tehnološkom procesu te je prije pripreme provedena mikrobiološka kontrola sirovina. Tijekom ispitivanja u razdoblju od mjesec dana nisu utvrđena značajnija odstupanja u mikrobiološkoj ispravnosti sirovina za proizvodnju sladoleda. Također nema značajnih odstupanja u kemijskom sastavu sladoledne smjese tijekom proizvodnje. Proizvedeni sladoled udovoljava mikrobiološkim kriterijima što upućuje na učinkovitost procesa proizvodnje i svrhovitost provedene kontrole kvalitete tijekom procesa proizvodnje.
Abstract (english)
The aim of this paper is finalisation and quality control of ice cream Silk Milk. Finalisation of ice cream Silk Milk consisted of ageing ice cream mix, partially freezing, forming of ice cream,filling with strawberry sauce, ice cream hardening, dipping of ice cream into a mixture of cacao sauce and hazelnut pieces, and packaging of the final product. Quality control consisted of microbiological analysis of ingridients, chemical analysis of ice cream mix, monitoring of the charging process and microbiological analysis of finished product. The quality of the ice cream mix depends on the quality of ingridients and technological processes implemented and carried out before preparing microbiological control of ingridients. During the test over a period of one month, there were no significant differences in microbial quality of ingridients for the production of ice cream. Also, there were no significant differences in the microbiological composition of the ice cream mix during production. Manufactured ice cream meets the microbiological criteria indicating the efficiency of the production process and purposefulness implemented quality control during the manufacturing process
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:128:503085
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 on2017-07-05 14:03:19