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undergraduate thesis
MIKROBIOLOŠKA ANALIZA KOLAČA I SLADOLEDA
2018. urn:nbn:hr:112:927011
Grgić, Maja
Polytehnic in Pozega

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Grgić, M. (2018). MIKROBIOLOŠKA ANALIZA KOLAČA I SLADOLEDA (Undergraduate thesis). Požega: Polytehnic in Pozega. Retrieved from https://urn.nsk.hr/urn:nbn:hr:112:927011

Grgić, Maja. "MIKROBIOLOŠKA ANALIZA KOLAČA I SLADOLEDA." Undergraduate thesis, Polytehnic in Pozega, 2018. https://urn.nsk.hr/urn:nbn:hr:112:927011

Grgić, Maja. "MIKROBIOLOŠKA ANALIZA KOLAČA I SLADOLEDA." Undergraduate thesis, Polytehnic in Pozega, 2018. https://urn.nsk.hr/urn:nbn:hr:112:927011

Grgić, M. (2018). 'MIKROBIOLOŠKA ANALIZA KOLAČA I SLADOLEDA', Undergraduate thesis, Polytehnic in Pozega, accessed 17 November 2024, https://urn.nsk.hr/urn:nbn:hr:112:927011

Grgić M. MIKROBIOLOŠKA ANALIZA KOLAČA I SLADOLEDA [Undergraduate thesis]. Požega: Polytehnic in Pozega; 2018 [cited 2024 November 17] Available at: https://urn.nsk.hr/urn:nbn:hr:112:927011

M. Grgić, "MIKROBIOLOŠKA ANALIZA KOLAČA I SLADOLEDA", Undergraduate thesis, Polytehnic in Pozega, Požega, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:112:927011

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Metadata
TitleMIKROBIOLOŠKA ANALIZA KOLAČA I SLADOLEDA
Title (english)MICROBIOLOGICAL ANALYSIS OF CAKES AND ICE CREAM
AuthorMaja Grgić
MentorHelena Marčetić (mentor)
Committee memberStanko Zrinščak (predsjednik povjerenstva)
Committee memberHelena Marčetić (član povjerenstva)
Committee memberSvjetlana Škrabal (član povjerenstva)
GranterPolytehnic in Pozega
Požega
Defense date and country2018-09-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj i svrha istraživanja u ovom završnom radu je provesti i usporediti rezultate dobivene analizama kroz period od 12 mjeseci kako bi dobili uvid u zdravstvenu ispravnost kolača i sladoleda u slastičarnicama Požeško-slavonske županije te ukazati na propuste i povećati sigurnost konzumiranja istih. Za analizu je uzeto 24 uzorka sladoleda i kolača, od čega su sladoledi činili 9 uzoraka, a kolači 15 uzoraka. Za sladolede su se provodile analize na parametre: Aerobne mezofilne bakterije, Salmonella, Enterobacteriaceae, Koagulaza poz. stafilokoki / Staphylococcus i Listeria monocytogenes. Dok se za kolače provodi analiza na parametre: Aerobne mezofilne bakterije, Plijesni, Salmonella, Enterobacteriaceae, Koagulaza poz. stafilokoki / Staphylococcus i Listeria monocytogenes. Provedene analize i dobiveni rezultati pokazuju da su sladoledi i kolači na području Požeško-slavonske županije zdravstveno ispravni i sigurni za ljudsko zdravlje.
Abstract (english)
The goal and the purpose of the research ih this final paper is to analyse and to compare gained results during twelve months to perceive health validity of cake and ice creams in pastry shops in Požega- Slavonia County, to imply ornissions as well as to increase the safety of the pastry consumption. Twenty-four patterns of cakes and ice cream were analysed, where nine of the altogether patterns were ice creams and fifteen were cakes. Paremeter analysis were used for ice creams: Aerobic mesophyllic bacteriums, Salmonella, Enterobacteriaceae, coagulase positive staphylococcus / Staphylococcus and Listeria monocytogenes. Parameter analysis used for cakes: Aerobic mesophyllic bacterium, mould, Salmonella, Enterobacteriaceae, coagulase positive staphylococcus/ Staphylococcus and Listeria monocytogenes. Conducted analysis and gained results indicate that ice creams and cakes in Požega- Slavonia Country are safe for human health.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:112:927011
Study programmeTitle: Food Technology
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 on2018-10-04 10:38:22