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Analysis of variables that influence microbiological quality in fresh cheese production

Brankica Sobota Šalamon ; NaturaLab d.o.o. Ispitni laboratorij za kontrolu kakvoće, Kolodvorska 21 B, Đurđevac, Hrvatska
Rajka Božanić
Jasminka Dobša

Puni tekst: hrvatski, pdf (560 KB) str. 252-259 preuzimanja: 1.075* citiraj
APA 6th Edition
Sobota Šalamon, B., Božanić, R. i Dobša, J. (2010). Analiza varijabli koje utječu na mikrobiološkukvalitetu u proizvodnji svježeg sira. Mljekarstvo, 60 (4), 252-259. Preuzeto s https://hrcak.srce.hr/62551
MLA 8th Edition
Sobota Šalamon, Brankica, et al. "Analiza varijabli koje utječu na mikrobiološkukvalitetu u proizvodnji svježeg sira." Mljekarstvo, vol. 60, br. 4, 2010, str. 252-259. https://hrcak.srce.hr/62551. Citirano 04.04.2020.
Chicago 17th Edition
Sobota Šalamon, Brankica, Rajka Božanić i Jasminka Dobša. "Analiza varijabli koje utječu na mikrobiološkukvalitetu u proizvodnji svježeg sira." Mljekarstvo 60, br. 4 (2010): 252-259. https://hrcak.srce.hr/62551
Harvard
Sobota Šalamon, B., Božanić, R., i Dobša, J. (2010). 'Analiza varijabli koje utječu na mikrobiološkukvalitetu u proizvodnji svježeg sira', Mljekarstvo, 60(4), str. 252-259. Preuzeto s: https://hrcak.srce.hr/62551 (Datum pristupa: 04.04.2020.)
Vancouver
Sobota Šalamon B, Božanić R, Dobša J. Analiza varijabli koje utječu na mikrobiološkukvalitetu u proizvodnji svježeg sira. Mljekarstvo [Internet]. 2010 [pristupljeno 04.04.2020.];60(4):252-259. Dostupno na: https://hrcak.srce.hr/62551
IEEE
B. Sobota Šalamon, R. Božanić i J. Dobša, "Analiza varijabli koje utječu na mikrobiološkukvalitetu u proizvodnji svježeg sira", Mljekarstvo, vol.60, br. 4, str. 252-259, 2010. [Online]. Dostupno na: https://hrcak.srce.hr/62551. [Citirano: 04.04.2020.]

Sažetak
In this research variables which influence microbiological quality in fresh cheese productionwith respect to yeasts and moulds were analyzed. Since yeasts and moulds do not survive the process of pasteurization their isolation in the final product is a result of their supplemental contamination during fermentation and whey drainage. Following variables were monitored: total number of aerobic
mesophilic bacteria AMB in rinsing water, total number of yeasts and moulds in rinsing water, total number of AMB in pasteurized milk, total number of AMB in air and total number of yeasts and moulds
in air. These variables were analysed by methods of descriptive statistics, principal component analysis, and the method of artificial intelligence - decision tree. By the method of principal component analysis it is shown that the greatest impact on the quality of the final product have variables connected to microbiological cleanness of air. The method of decision tree has resulted in determination of new internal standards for total number of AMB and yeasts and moulds in the air.

Ključne riječi
microbiological quality; principal components analysis; decision tree; fresh cheese; production

Hrčak ID: 62551

URI
https://hrcak.srce.hr/62551

[hrvatski]

Posjeta: 1.771 *