Mikrobiološka kakvoća kuhanog sira iz okolice Duge Rese

master's thesis

• Title (english): Microbiological Quality of Cooked Cheese from Duga Resa Area
• Author: Marija Đorđević
• Mentor: Lidija Kozačinski (mentor)
• Committee member: Bela Njari
• Committee member: Ivana Filipović
• Committee member: Lidija Kozačinski
• Granter: University of Zagreb; Faculty of Veterinary Medicine; (Department of Hygiene and Technology of Foodstuffs); Zagreb
• Defense date and country: 2015-09-22, Croatia
• Scientific / art field, discipline and subdiscipline: BIOMEDICINE AND HEALTHCARE; Veterinary Medicine; Veterinary Public Health and Food Safety

Abstract

U okviru ovog rada opisan je tehnološki proces proizvodnje domaćeg kuhanog sira iz okolice Duge Rese. Prikazani su rezultati istraživanja senzorskih svojstava i mikrobiološke pretrage sireva (n=10). Nisu utvrđena značajnija odstupanja u senzoričkoj pretrazi. U obje skupine utvrđene su patogene bakterije (Listeria monocytogenes, te Listeria ivanovii i Listeria grayi) koje su u sir mogle dospjeti kao dio proizvodnog procesa ili su ga mogle naknadno kontaminirati u tijeku skladištenja. U svakoj skupini od 5 sireva (ukupno 10 uzoraka), vrste roda Listeria su utvrđene u 2 uzorka unutar svake skupine (A i B). U jednom uzorku izolirane su L. monocytogenes i L. grayi, a u 3 uzorka izolirana je L. ivanovii. Unutar prve skupine sireva (A) izolirane su L. monocytogenes, L. grayi i L. ivanovii, a unutar druge (B) samo L. ivanovii.
Prisutnost koagulaza pozitivnih stafilokoka je utvrđena u svim uzorcima. Niti u jednom uzorku nisu utvrđene bakterije Escherichia coli i Pseudomonas sp.

Abstract (english)

The objective of this work was to describe the technological process of producing homemade cooked cheese from the area of Duga Resa and to presents results of sensory evaluation and microbiological examination of samples (n=10). There were no significant differences in sensory properties. In both groups were found pathogenic bacteria (Listeria monocytogenes and Listeria ivanovii and Listeria grayi) which could contaminated cheese during production and storage process. In each group of five cheeses (total 10 samples), Listeria spp. was isolated in two samples in each group. L. monocytogenes and L. grayi were isolated in only one sample, while L. ivanovii was isolated in 3 samples. L. monocytogenes, L. grayi and L. ivanovii were found in first group of cheeses, while in second group was found only L. ivanovii.
The presence of coagulase-positive staphylococci was found in all samples. None of the samples showed no bacteria Escherichia coli and Pseudomonas sp..

• Keywords: kuhani sir; tehnološki proces proizvodnje; mikrobiološka ispravnost
• Keywords (english): cooked cheese; technological process of producing; microbiological quality
• Language: croatian
• URN:NBN: urn:nbn:hr:178:105746
• 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: Access restricted to students and staff of home institution
• Created on: 2016-01-12 09:22:17