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undergraduate thesis
Mikrobiološka kontrola Paris punjenog čajnog peciva
2015. urn:nbn:hr:128:931689
Švigir, Helena
Karlovac University of Applied Sciences
The Department of Food Processing Technology

Cite this document

Švigir, H. (2015). Mikrobiološka kontrola Paris punjenog čajnog peciva (Undergraduate thesis). Karlovac: Karlovac University of Applied Sciences. Retrieved from https://urn.nsk.hr/urn:nbn:hr:128:931689

Švigir, Helena. "Mikrobiološka kontrola Paris punjenog čajnog peciva." Undergraduate thesis, Karlovac University of Applied Sciences, 2015. https://urn.nsk.hr/urn:nbn:hr:128:931689

Švigir, Helena. "Mikrobiološka kontrola Paris punjenog čajnog peciva." Undergraduate thesis, Karlovac University of Applied Sciences, 2015. https://urn.nsk.hr/urn:nbn:hr:128:931689

Švigir, H. (2015). 'Mikrobiološka kontrola Paris punjenog čajnog peciva', Undergraduate thesis, Karlovac University of Applied Sciences, accessed 27 December 2024, https://urn.nsk.hr/urn:nbn:hr:128:931689

Švigir H. Mikrobiološka kontrola Paris punjenog čajnog peciva [Undergraduate thesis]. Karlovac: Karlovac University of Applied Sciences; 2015 [cited 2024 December 27] Available at: https://urn.nsk.hr/urn:nbn:hr:128:931689

H. Švigir, "Mikrobiološka kontrola Paris punjenog čajnog peciva", Undergraduate thesis, Karlovac University of Applied Sciences, Karlovac, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:128:931689

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Metadata
TitleMikrobiološka kontrola Paris punjenog čajnog peciva
Title (english)Microbiological control Paris filled muffin
AuthorHelena Švigir
MentorJosip Čulig (mentor)
MBZ: 285374
GranterKarlovac University of Applied Sciences
(The Department of Food Processing Technology)
Karlovac
Defense date and country2015-10-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U radu su opisane i provedene mikrobiološke analize na svakom pojedinom uzorku ulaznih sirovina, poluproizvoda, te na gotovom proizvodu – Paris, punjeno čajno pecivo 300g . Mikrobiološki parametri svih uzoraka su u skladu s preporukama Vodiča za mikrobiološke kriterije za hranu (3. izmijenjeno izdanje,ožujak 2011.) koje je propisalo Ministarstvo poljoprivrede, ribarstva i ruralnog razvoja i Uredbe 2073/2005 o mikrobiološkim kriterijima za hranu. Ovisno o uzorcima, mikrobiološke analize obuhvaćaju se određivanjem različitih mikroorganizama: aerobne mezofilne bakterije, kvasce, plijesni, Salmonella spp, Enterobacteriacae, Listeria monocytogenes, Staphylocpoccus aureus, sulfitreducirirajuće klostridije. Mikrobiološka kontrola provodi se na temelju jednog uzorka, te se zbog toga uzima manja vrijednost MDK (maksimalno dopuštena koncentracija). Provedena analiza potvrđuje visoku kvalitetu Koestlin d.d. proizvoda te njihovo stalno poboljšavanje, kao i unaprjeđenje poslovnih procesa uz usku surađuju s Prehrambeno – biotehnološkim fakultetom u Zagrebu. Rezultat takvog suvremenog pristupa Koestlin d.d. u proizvodnji konditorskih proizvoda je i posjedovanje certifikata ISO9001.
Abstract (english)
Thesis describes the microbiological analysis carried out on each sample of raw materials, semi-finished and finished of Paris fillled biscuits products. Microbiological parameters of all samples are according to standard. Depending on samples, microbiological analysis encompassed the determination of the different microorganisms: aerobic mesophilic bacteria, yeasts, molds, Salmonella spp, Enterobacteriacae, Listeria monocytogenes, Staphylocpoccus aureus depending on samples. Microbiological controls are carried out on the basis of a single sample, and therefore takes less value TWA (maximum allowable concentration). The analysis confirms the high quality Koestlin Inc. products and their continuous improvement , as well as improving business processes through close working with pre - in Zagreb . The result of such a modern approach Koestlin d.d. in confectionery products and owning the certificate of ISO9001.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:128:931689
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
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Created on2016-09-21 13:07:13