Poboljšanje reoloških i organoleptičkih svojstava kozjeg jogurta dodatkom probiotičkih bakterija

master's thesis

• Title (english): Improving the rheological and organoleptic properties of goat yogurt with the addition of probiotic bacteria
• Author: Bernard Pinturić
• Mentor: Iva Dolenčić Špehar (mentor)
• Committee member: Iva Dolenčić Špehar (predsjednik povjerenstva)
• Committee member: Milna Tudor Kalit (član povjerenstva)
• Committee member: Zvonimir Prpić (član povjerenstva)
• Committee member: Darija Bendelja Ljoljić (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Dairy Science); Zagreb
• Defense date and country: 2022-05-25, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy; Dairy

Abstract

Kozji jogurt, uz dobra nutritivna i fiziološka svojstva, u odnosu na jogurt od kravljeg mlijeka je lakše probavljiv i pogodan je za osobe alergične na protein kravljeg mlijeka. Međutim, zbog specifičnog sastava kozjeg mlijeka tehnološki teško je postići dobra reološka i organoleptička svojstva (kozjeg) jogurta (izgled, okus, miris, tekstura). Osim toga, zbog relativno visokih koncentracija kapronske, kaprilne i kaprinske kiseline okus kozjeg jogurta nije prihvatljiv velikom broju potrošača. Prema istraživanjima koja se provode u posljednjih nekoliko godina, utvrđeno je da dodatak određenih probiotičkih bakterija klasičnoj jogurtnoj kulturi može poboljšati reološka i organoleptička svojstva kozjeg jogurta, a osobito njegov okus.
Cilj ovog diplomskog rada je komparativno i kritički objediniti dosadašnje rezultate istraživanja učinka probiotičkih bakterija na poboljšanje reoloških i organoleptičkih svojstava kozjeg jogurta.

Abstract (english)

Goat yogurt, among good nutritional and physiological properties, is easier to digest compared to yogurt from cow's milk and is suitable for people alergic and sensitive to cow's milk protein. However, due to the specific composition of goat milk, it is technologically difficult to achieve good rheological and organoleptic properties (appearance, taste, smell, texture) in goat yogurt. Additionaly, because of relatively high concentration of caproic, caprylic and capric acid, the taste of goat yoghurt is not acceptable to a large variety of consumers. According to research that has been carried out in recent years, it was found that the addition of certain probiotic bacteria to classical yoghurt culture can improve the rheological and organoleptic properties of goat yogurt, and thus particularly its taste.
The aim of this paper is to comparatively and critically consolidate the previous results of research on the effect of probiotic bacteria on improving the rheological and organoleptic properties of goat yogurt.

• Keywords: probiotičke bakterije; kozji jogurt; organoleptička svojstva; reološka svojstva
• Keywords (english): probiotic bacteria; goat yogurt; organoleptic properties; rheological properties
• Language: croatian
• URN:NBN: urn:nbn:hr:204:030732
• Study programme: Title: Production and Processing of Milk; Study programme type: university; Study level: graduate; Academic / professional title: magistar / magistra inženjer/inženjerka proizvodnje i prerade mlijeka (magistar / magistra inženjer/inženjerka proizvodnje i prerade mlijeka)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2022-06-10 08:39:57