Page 28 - PowerPoint Presentation

PRISUTNOST BAKTERIJA U MLEĈNIM PROIZVODIMA

AUTOR: MILICA ZELJKOVID, učenica VII razreda osnovne škole „Oslobodioci Beograda”

MENTOR JELENA NOVAKOVID, dipl. biolog zaštite životne sredine Galenika a.d., Beograd

REZIME
Mlečni proizvodi predstavljaju veoma pogodnu sredinu za razvoj bakterija. Pored mikroorganizama
koji su činioci proizvodnje mlečnih proizvoda, u njima se mogu nadi i bakterije koje ih kvare kao i
patogene bakterije. Prisutnost bakterija u mlečnim proizvodima ima značajan uticaj na zdravlje ljudi.
Identifikacijom bakterija se može dokazati uzročnik neke bolesti što ima veliki značaj u medicini.

Cilj rada je ispitivanje uticaja neadekvatnog čuvanja mlečnih proizvoda na njihovu bakteriološku
ispravnost. Eksperimentalno je potvrđeno da čuvanje mlečnih proizvoda na neodgovarajudoj temperaturi
dovodi ne samo do organoleptičkih promena na uzorcima, nego i do značajnog bakteriloškog kvarenja.
Bakteriološka neispravnost mlečnih proizvoda je potvrđena mikrobiološkim ispitivanjem. Pored
neodgovarajudeg čuvanja, značajan uticaj na kvalitet mlečnih proizvoda ima i sam način proizvodnje.

Ključne reči: bakteriološka ispravnost, mlečni proizvodi, način čuvanja

SUMMARY
Dairy products are very suitable environment for bacterial growth. In addition to microorganisms,
which are factors of production of dairy products, the bacteria that spoil them and pathogenic bacteria
could be found in it. The presence of bacteria in dairy products has a significant impact on human health.
Identification of the bacteria may prove the cause of a disease which is of great importance in medicine.

Aim of this study is to investigate the impact of inadequate storage of dairy products on their
bacteriological safety. It was experimentally confirmed that the storage of dairy products in an
inappropriate temperature leads not only to sensory changes in the patterns, but also to a significant
bacteriological spoilage. Bacteriological defect of dairy products was confirmed by microbiological
testing. In addition to improper storage, a significant impact on the quality of dairy products is the way
of production.

Key words: bacteriological correctness, dairy products, way of keeping