prikaz prve stranice dokumenta Utjecaj različitih temperatura čuvanja na svojstva mlijeka u prahu
  Download
PDF 1.61 MB
undergraduate thesis
Utjecaj različitih temperatura čuvanja na svojstva mlijeka u prahu
2017. urn:nbn:hr:128:022911
Ružić, Štefica
Karlovac University of Applied Sciences
The Department of Food Processing Technology

Cite this document

Ružić, Š. (2017). Utjecaj različitih temperatura čuvanja na svojstva mlijeka u prahu (Undergraduate thesis). Karlovac: Karlovac University of Applied Sciences. Retrieved from https://urn.nsk.hr/urn:nbn:hr:128:022911

Ružić, Štefica. "Utjecaj različitih temperatura čuvanja na svojstva mlijeka u prahu." Undergraduate thesis, Karlovac University of Applied Sciences, 2017. https://urn.nsk.hr/urn:nbn:hr:128:022911

Ružić, Štefica. "Utjecaj različitih temperatura čuvanja na svojstva mlijeka u prahu." Undergraduate thesis, Karlovac University of Applied Sciences, 2017. https://urn.nsk.hr/urn:nbn:hr:128:022911

Ružić, Š. (2017). 'Utjecaj različitih temperatura čuvanja na svojstva mlijeka u prahu', Undergraduate thesis, Karlovac University of Applied Sciences, accessed 18 November 2024, https://urn.nsk.hr/urn:nbn:hr:128:022911

Ružić Š. Utjecaj različitih temperatura čuvanja na svojstva mlijeka u prahu [Undergraduate thesis]. Karlovac: Karlovac University of Applied Sciences; 2017 [cited 2024 November 18] Available at: https://urn.nsk.hr/urn:nbn:hr:128:022911

Š. Ružić, "Utjecaj različitih temperatura čuvanja na svojstva mlijeka u prahu", Undergraduate thesis, Karlovac University of Applied Sciences, Karlovac, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:128:022911

Please login to the repository to save this object to your list.
Metadata
TitleUtjecaj različitih temperatura čuvanja na svojstva mlijeka u prahu
Title (english)The influence of different storage temperature on the properties of milk powder
AuthorŠtefica Ružić
MentorBojan Matijević (mentor)
GranterKarlovac University of Applied Sciences
(The Department of Food Processing Technology)
Karlovac
Defense date and country2017-03-01, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Mlijeko u prahu je najtrajniji mliječni proizvod koji se dobiva uklanjanjem vode iz djelomično ili potpuno obranog mlijeka. Svrha sušenja je čuvanje mlijeka na duži vremenski period jer mali sadržaj vode onemogućava razvoj mikroorganizama. Cilj završnog rada je odrediti utjecaj različitih temperatura čuvanja na kakvoću mlijeka u prahu. Mlijeko u prahu testirano je kroz 90 dana na tri različite temperature, T = 20, 30 i 40°C. Tijekom čuvanja praćeni su: udio vode, suhe tvari, kiselost (pH i SH) te senzorska svojstva. Temperatura čuvanja u periodu od 90 dana nije utjecala na titracijsku kiselost i pH – vrijednost mlijeka u prahu, ali je značajno utjecala na senzorska svojstva. Promjene u okusu i mirisu mlijeka u prahu uočene su na 40°C nakon 30 dana čuvanja, a s daljnjim čuvanjem postaju sve intenzivnije. Mlijeko u prahu čuvano na 40°C kroz 90 dana neće promijeniti boju, a optimalna temperatura čuvanja je 20°C. Nastale promjene u senzorskim svojstvima mlijeka u prahu rekonstitucijom postaju izraženije.
Abstract (english)
Milk powder is the most durable milk product which is proccessed by removing water from partially or fully skimmed milk. Purpose of drying is to keep milk for longer time period, because small amount of water allows microorganisms to growth. Final work goal is to determine the impact of different storage temperature to milk powder quality. Milk powder is tested for 90 days in 3 different temperature values, T=20, 30 and 40°C. During storage were monitored: water percentage, dry matter, acidity (pH and SH) and sensory properties. Storage temperature in period of 90 days did not affect the titratable acidity and pH – milk powder value, but significantly were affected the sensory properties. Changes in taste and smell of milk powder were noticable at 40 °C after 30 days storage and with further preservation are becoming more intense. Milk powder storaged on 40°C for 90 days will not change color and optimal temperature for storage is 20°C. With reconstruction milk powder sensory properties become more pronounced.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:128:022911
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 on2017-07-13 11:39:51