SPECIFICS TO PRODUCTION PASTRY IN ONE FOOD INDUSTRY

Cilj ovog završnog rada bio je praćenje proizvodnje paštete u jednom proizvodnom pogonu mesne industrije, te kontrola kvalitete dobivenog gotovog proizvoda. Od kemijskih analiza određivali su se postoci vode, bjelančevina, masti, soli i ugljikohidrata, a od mikrobioloških analiza prisutnost aerobnih mezofilnih bakterija i sulfitoreducirajućih klostridija. Na osnovu analiza doneseni su zaključci o proizvodima i proizvodnji.The primary object of this final work was tracking production od pate in one food industry, and control of qulity final product. From chemical analysis, the percentages of water, protein, fat, salt and carbohydrate were determined, and by microbiological analyzes the presence of aerobic mesophilic bacteria and sulphorethrough clostridia. Based on the analysis, conclusions on products and production werw mad