magistrsko delo
Tanja Janežič (Author), Sonja Smole Možina (Reviewer), Andreja Čanžek Majhenič (Mentor)

Abstract

Na slovenskih policah lahko potrošniki izbiramo med številnimi mlečnimi izdelki, ki so večinoma izdelani na industrijskem nivoju in so običajno podvrženi strožjemu nadzoru kar zadeva kakovost, mikrobiološko varnost in označevanje. V zadnjem času pa je med njimi prisotnih vse več mlečnih izdelkov malih proizvajalcev, kjer smo v okviru magistrske naloge preverili kakšna je njihova kemijska, mikrobiološka in senzorična kakovost ter ustreznost označevanja. Na podlagi kemijskih analiz smo 30 vzorcem mlečnih izdelkov določili vsebnost maščob, beljakovin, soli, skupnih sladkorjev in suhe snovi. Ugotovili smo, da 14 vzorcev ni imelo ustrezne kemijske sestave, saj so rezultati analiziranih hranilnih vrednosti od deklariranih odstopale več, kot je to dovoljeno v skladu s smernicami. Vzorcem smo določili tudi mikrobiološko kakovost in ugotovili, da je bilo 5 vzorcev mikrobiološko neustreznih. Dva vzorca sta presegla dovoljene mejne vrednosti prisotne E. coli, dva vzorca dovoljene mejne vrednosti prisotnih enterobakterij ter en vzorec dovoljene mejne vrednosti prisotnih KPS (koagulaza pozitivni stafilokoki). Ker je za mlečne izdelke pomembna tudi senzorična kakovost, smo vzorce senzorično ocenili po 20-točkovni lestvici, pri čemer smo ocenjevali izgled, barvo, konsistenco, vonj in okus. Največ vzorcev (18) je bilo razvrščenih v I. kakovostni razred, v II. kakovostni razred 3 vzorci in v III. kakovostni razred 1 vzorec. V ekstra kakovostni razred je bilo razvrščenih 8 vzorcev. Poleg omenjenih analiz smo pri vzorcih preverili tudi ustreznost označevanja in pri tem ugotovili, da 11 analiziranih vzorcev ni imelo ustrezne deklaracije, bodisi v imenu, navedbi sestavin, neto količine, minimalnega roka trajanja, pogojev shranjevanja ali zdravstvenih trditev.

Keywords

mlečni izdelki;kakovost mlečnih izdelkov;mali proizvajalci;kemijske analize;mikrobiološke analize;senzorične lastnosti;ustreznost deklaracije;

Data

Language: Slovenian
Year of publishing:
Typology: 2.09 - Master's Thesis
Organization: UL BF - Biotechnical Faculty
Publisher: [T. Janežič]
UDC: 637.1/.3:641.1:543.2/.9:579.67
COBISS: 112484867 Link will open in a new window
Views: 90
Downloads: 30
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Other data

Secondary language: English
Secondary title: Quality of dairy products from small scale producers
Secondary abstract: Slovenian market offers consumers to choose from a number of dairy products, most of which are industrially produced, and are usually subject to stricter controls in terms of quality, microbiological safety and labeling. Recently, more dairy products from local producers have been available on the market. With this master's thesis we verified their chemical, microbiological and sensory quality and the adequacy of labeling. The content of fats, proteins, salts, total sugars and dry matter was determined for 30 different dairy product samples, and based on a chemical analysis. We found that 14 samples did not have the appropriate chemical composition, as the analyzed nutritional values deviated from the declared ones more than allowed according to the guidelines. When we determined the microbiological quality, 5 samples were microbiologically unsuitable. Two samples exceeded permitted limits for E. coli present, two samples for EB were and one sample exceeded the permitted limits of coagulase positive staphylococci. We performed also a sensory evaluation analysis on the samples on a 20 – point scale, assessing their appearance, color, consistency, smell and taste. Most samples (18) were classified in the quality group I, 3 samples in the quality group II and 1 sample was classified in the quality group III. However, eight samples were placed in the extra quality class. Additionally, we verified the adequacy of labeling for the products and found out that 11 analyzed products did not have an appropriate declaration, either in the name, in the lists of ingredients or in the declared net quantity data, in minimum shelf life, in storage instructions or in health claims.
Secondary keywords: dairy products;quality of dairy products;small scale producers;chemical analysis;microbiological analysis;sensory properties;an appropriate declaration;
Type (COBISS): Master's thesis/paper
Study programme: 0
Thesis comment: Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages: XII, 72 f., [2] f.
ID: 15720972