Razvoj sladoleda iz ovčjega mleka in jogurta : diplomsko delo
Fras, Klara
Diplomsko delo predstavlja razvoj dveh vrst sladoleda iz bio ovčjega mleka in bio jogurta za potrebe Eko kmetije in sirarstva Kekec. V slaščičarski delavnici IC Piramida Maribor smo izdelovali ...sladoled iz bio ovčjega mleka in bio ovčjega jogurta, vsakega s tremi različnimi okusi v treh ponovitvah. V rezultatih diplomskega dela sta predstavljeni recepturi za izdelavo mlečne in jogurtove sladoledne mase in priprava uporabljenih prelivov. Sladoled iz bio ovčjega mleka smo marmorirali s prelivom bezga, višnje in maline, sladoled iz bio ovčjega jogurta pa z medom, marelico in višnjo. Vse izdelane sladolede je ocenjevala 8-članska komisija strokovnih delavcev IC Piramida Maribor. Na osnovi rezultatov senzoričnega ocenjevanja je bilo ugotovljeno, da lahko za izdelovanje sladoledov uporabljamo tudi ovčje mleko. Osnovno recepturo je potrebno prilagoditi, saj ima ovčje mleko več suhe snovi kot kravje mleko. Izbrane prelive smo pripravili iz svežega in zamrznjenega sadja, uporabili smo cvetlični med in za okus bezga že pripravljen aromat. Kljub manjšim senzoričnim napakam, ki so jih zaznali ocenjevalci, so bili sladoledi odlično ocenjeni. Najboljše so bili ocenjeni sladoledi iz bio ovčjega mleka z okusom bezga in maline ter sladoled iz bio jogurta z okusom marelice.
Type of material - undergraduate thesis
; adult, serious
Publication and manufacture - Maribor : [K. Fras], 2023
čitalnica 0000000663 FRAS, K. Razvoj sladoleda IN: 000020030
čitalnica 663 FRAS, K. Razvoj sladoleda IN: 000020030
available - reading room
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