Kvaliteta i mikrobiološka ispravnost mlijeka i vrhnja na domaćinstvu

master's thesis

• Title (english): Quality and Microbiological Safety of Milk and Cream in Household Production
• Author: Tena Lebinac
• Mentor: Željka Cvrtila (mentor)
• Mentor: Nevijo Zdolec (mentor)
• Committee member: Tomislav Mikuš (predsjednik povjerenstva)
• Committee member: Nevijo Zdolec (član povjerenstva)
• Committee member: Željka Cvrtila (član povjerenstva)
• Granter: University of Zagreb; Faculty of Veterinary Medicine; Zagreb
• Defense date and country: 2024-12-06, Croatia
• Scientific / art field, discipline and subdiscipline: BIOMEDICINE AND HEALTHCARE; Veterinary Medicine; Veterinary Public Health and Food Safety

Abstract

Kvaliteta hrane i njena mikrobiološka ispravnost u tradicionalnoj proizvodnji u
domaćinstvima je u interesu potrošača domaćih proizvoda. Domaće vrhnje jedan je od
tradicionalnih i vrlo traženih proizvoda koje nalazimo u prodaji na farmi ili tržnicama. U ovom je
radu bio cilj istražiti kemijski sastav odnosno pokazatelje kvalitete te mikrobiološku ispravnost
vrhnja jednog lokalnog OPG-a. Kemijski sastav mlijeka korištenog u proizvodnji vrhnja vrlo je
varijabilan. Senzorički je domaće vrhnje ukusnije, punijeg okusa, karakterističnijeg za vrhnje.
Konzumno vrhnje je po kemijskom sastavu manje kvalitete, dok u mikrobiološkom smislu je
svakako sigurnije za konzumaciju. Mikrobiološki, domaće vrhnje u ovom istraživanju ima
povećan broj kvasaca, enterobakterija te koagulaza-pozitivnih stafilokoka što ukazuje na propuste
u higijeni mužnje i higijeni proizvodnje vrhnja. Na predmetnom gospodarstvu bi trebalo provoditi
dodatne protokole dobre higijenske i dobre proizvođačke prakse kako bi se poboljšala
mikrobiološka kvaliteta proizvoda. Određen pomak je bio vidljiv nakon promjene načina mužnje
i korekcija u higijeni pri čemu je smanjen broj navednih mikroorganizama te E. coli.

Abstract (english)

The quality of food and its microbiological safety in traditional household production is of
interest to consumers of domestic products. Homemade cream is one of the traditional and highly
sought-after products available for sale on farms or at markets. The aim of this study was to
examine the chemical composition and microbiological safety of cream produced by a local
family farm, and therefore examining its quality. The chemical composition of the milk used in
producing cream and cream itself is highly variable in a family farm production, with the
percentage of milk fat varying the most. On the other hand, for commercially made cream, the
milk fat percentage must be industrially standardized and stated on the label. The acidity level
also varies significantly, depending on storage conditions and duration. Sensory-wise, homemade
cream is tastier, with a richer, more characteristic, cream flavor. In terms of chemical
composition, commercially available cream has lower quality, though it is certainly safer for
consumption from the microbiological point of view. In this study, homemade cream had elevated
levels of yeasts, enterobacteria, and coagulase-positive staphylococci, which indicates lapses in
milking hygiene and cream production hygiene. The farm should implement additional good
hygiene and good manufacturing practices to improve the microbiological quality of its products.
Some improvement was seen after changes in milking practice and hygiene adjustments, which
reduced the presence of the already mentioned microorganisms, including E. coli.

• Keywords: mlijeko; domaće vrhnje; kvaliteta; mikrobiološka ispravnost
• Keywords (english): milk; homemade cream; quality; microbiological safety
• Language: croatian
• URN:NBN: urn:nbn:hr:178:748368
• Study programme: Title: Veterinary Medicine; Study programme type: university; Study level: integrated undergraduate and graduate; Academic / professional title: doktor/doktorica veterinarske medicine (doktor/doktorica veterinarske medicine)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2025-01-16 09:12:28