KVASCI I PLIJESNI – UZROČNICI KVARENJA FERMENTIRANIH MLIJEČNIH PROIZVODA

master's thesis

• Title (english): Yeasts and molds - the causative agents of spoilage of fermented milk products
• Author: Lea Panza
• Mentor: Vesna Dobranić (mentor)
• Committee member: Lidija Kozačinski (predsjednik povjerenstva)
• Committee member: Željka Cvrtila (član povjerenstva)
• Committee member: Vesna Dobranić (član povjerenstva)
• Granter: University of Zagreb; Faculty of Veterinary Medicine; Zagreb
• Defense date and country: 2022-10-01, Croatia
• Scientific / art field, discipline and subdiscipline: BIOMEDICINE AND HEALTHCARE; Veterinary Medicine; Veterinary Public Health and Food Safety

Abstract

U proizvodnji određenih fermentiranih mliječnih proizvoda kao starter kulture koriste se
kvasci i plijesni u svrhu poboljšavanja svojstva proizvoda. Osim ove pozitivne uloge oni su
česti zagađivači mliječnih proizvoda kada mogu prouzročiti nepoželjne promjene kao što su
izgled, miris, okus proizvoda.

Primarni načini zagađenja nepoželjnim sojevima kvasaca su loša higijena mužnje te
neadekvatni načini u procesu proizvodnje i/ili pohrane fermentiranih proizvoda bilo kada u
proizvodnom lancu – od farme do završnog proizvoda. Kako bismo bili u mogućnosti
kontrolirati izvore kontaminacije mliječnih proizvoda kvascima, potrebno ih je identificirati
brzo i pouzdano.
Klasična identifikacija kvasaca koja se temelji na morfološkim i biokemijskim
svojstvima pokazala se sporom, teškom i nepouzdanom pa je stoga potrebno raditi na razvoju
novih, modernih i pouzdanih metoda za izolaciju i identifikaciju kvasaca iz fermentiranih
mliječnih proizvoda.

Abstract (english)

In the production of certain fermented milk products, yeasts and molds are used as
starter cultures in order to improve the properties of the product. In addition to this positive
role, they are frequent contaminants of dairy products when they can cause undesirable
changes such as the appearance, smell, taste of the product.

The primary ways of contamination with undesirable yeast strains are poor milking
hygiene and inadequate methods in the process of production and/or storage of fermented
products at any time in the production chain - from the farm to the final product. In order to
be able to control the sources of yeast contamination of dairy products, it is necessary to
identify them quickly and reliably.
The classical identification of yeasts based on morphological and biochemical
properties has proven to be slow, difficult and unreliable, so it is necessary to work on the
development of new, modern and reliable methods for the isolation and identification of
yeasts from fermented milk products.

• Keywords: kvasci; plijesni; vrhnje; maslac; sir; fermentirana mlijeka; zagađenje
• Keywords (english): Yeasts; molds; cream; butter; cheese; fermented milk; spoilage
• Language: croatian
• URN:NBN: urn:nbn:hr:178:254324
• 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: 2022-10-13 12:19:25