#: locale=en
## Action
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### URL
WebFrame_FE0DEE79_DC47_46A9_41DE_3447EB0E286C.url = https://tours.virtuelneture.net/mlekara-virtuelna-tura/
WebFrame_3D91CE1A_286B_E1F8_41C0_ACF356D313BF.url = https://tours.virtuelneture.net/quiz-m3-k4/
WebFrame_0B62AE73_2D91_2EDE_41AC_59C734CE2EF0.url = https://tours.virtuelneture.net/quiz-m4-k3/
WebFrame_20B67252_7527_3A2C_41DB_5BE35383167A.url = https://tours.virtuelneture.net/quiz-m4-k4-bakt
WebFrame_AFB0FCAE_8EC0_F034_41C5_2A665323E2A3.url = https://tours.virtuelneture.net/quiz-m4-k4/
WebFrame_0B7A9E7F_2D91_2EC6_41A9_8ECC4EB4D838.url = https://tours.virtuelneture.net/quiz-m4-k5/
LinkBehaviour_C5F32EE4_F568_CD84_4199_1403E275E08F.source = https://tours.virtuelneture.net/virtuelna-mlekara-modul-1/
LinkBehaviour_C4285C50_F55B_CC9E_41CE_77FC6551F2FA.source = https://tours.virtuelneture.net/virtuelna-mlekara-modul-10/
LinkBehaviour_C5AAB1C5_F569_5787_41B0_73737A4C41DC.source = https://tours.virtuelneture.net/virtuelna-mlekara-modul-2/
LinkBehaviour_DA651148_F559_D48E_41E1_D3CE5F77371C.source = https://tours.virtuelneture.net/virtuelna-mlekara-modul-3/
LinkBehaviour_DAE06853_F559_D483_41E5_60F2ED94DA24.source = https://tours.virtuelneture.net/virtuelna-mlekara-modul-4/
LinkBehaviour_DABB241E_F559_5C82_41EE_5E932F409EF1.source = https://tours.virtuelneture.net/virtuelna-mlekara-modul-5/
LinkBehaviour_C5714CD2_F559_4D82_41E4_68EBA77EC9B1.source = https://tours.virtuelneture.net/virtuelna-mlekara-modul-6/
LinkBehaviour_C5F5FAFD_F558_F586_41E4_5EF416351BAA.source = https://tours.virtuelneture.net/virtuelna-mlekara-modul-7/
LinkBehaviour_C5B9A5B2_F558_BF82_41D5_56809C73E98D.source = https://tours.virtuelneture.net/virtuelna-mlekara-modul-8/
LinkBehaviour_C58F9323_F55B_7482_41E9_6F300AD1116B.source = https://tours.virtuelneture.net/virtuelna-mlekara-modul-9/
## E-Learning
### Question Screen
quizQuestion_4AB9DBE6_54E3_0E5D_41D1_DDC0744CEDB6.ok = OK
### Report Screen
quizScore_4ABFCBE6_54E3_0E5D_41B9_18FA900E0C82.title = - SCORE -
quizScore_4ABFCBE6_54E3_0E5D_41B9_18FA900E0C82.completion = Completed
quizScore_4ABFCBE6_54E3_0E5D_41B9_18FA900E0C82.questionsCorrect = Correct
quizScore_4ABFCBE6_54E3_0E5D_41B9_18FA900E0C82.downloadCSV = Download .csv
quizScore_4ABFCBE6_54E3_0E5D_41B9_18FA900E0C82.questionsIncorrect = Incorrect
quizScore_4ABFCBE6_54E3_0E5D_41B9_18FA900E0C82.items = Items Found
quizScore_4ABFCBE6_54E3_0E5D_41B9_18FA900E0C82.questions = Questions
quizScore_4ABFCBE6_54E3_0E5D_41B9_18FA900E0C82.repeat = Repeat
quizScore_4ABFCBE6_54E3_0E5D_41B9_18FA900E0C82.submitToLMS = Submit
quizScore_4ABFCBE6_54E3_0E5D_41B9_18FA900E0C82.elapsedTime = Time
### Score Name
score2.label = CIP
score9.label = Fermentacija M7K01
score8.label = Kancelarija M10K5
score7.label = Kancelarija Modul 10
score6.label = Kancelarija Modul 8
score1.label = Laboratorija
score4.label = Pasterizacija
score3.label = Prijem Mleka
score5.label = Sirana
### Timeout Screen
quizTimeout_4AB9DBE6_54E3_0E5D_41B9_55D8D7125E44.title = - TIMEOUT -
quizTimeout_4AB9DBE6_54E3_0E5D_41B9_55D8D7125E44.repeat = Repeat
quizTimeout_4AB9DBE6_54E3_0E5D_41B9_55D8D7125E44.score = View Score
## Hotspot
### Text
QuadHotspotPanoramaOverlayTextImage_0EC897FA_476C_CAF4_41C8_56B6457DFB61.text = Pavlaka \
\
Obrano mleko
QuadHotspotPanoramaOverlayTextImage_3523A5D0_70BF_092C_41D8_E2B22CC8C66A.text = 20°C
QuadHotspotPanoramaOverlayTextImage_49E683B1_51D1_CE55_41CF_73CF927B9931.text = 20°C
QuadHotspotPanoramaOverlayTextImage_1E7A1E31_2D73_2E5A_41B9_9E29F5AF965A.text = 20°C
QuadHotspotPanoramaOverlayTextImage_003A005B_4D4E_66C3_41C0_B92D06062CA5.text = 20°C
QuadHotspotPanoramaOverlayTextImage_B1AE458A_7D1E_F218_41A9_8942E13478E2.text = 20°C
QuadHotspotPanoramaOverlayTextImage_6AD4C14C_7527_3634_41D5_648359F0C8CA.text = 20°C
QuadHotspotPanoramaOverlayTextImage_044731EE_471B_46ED_41CF_444C104D04DC.text = 20°C
QuadHotspotPanoramaOverlayTextImage_0EDFF7FB_476C_CAF4_4196_F9C48F5ADBCF.text = 25,0 l \
\
975,0 l
QuadHotspotPanoramaOverlayTextImage_003A605B_4D4E_66C3_41A2_28F1415F69AF.text = 35°C
QuadHotspotPanoramaOverlayTextImage_044791EE_471B_46ED_41AD_086AE78DF313.text = 35°C
QuadHotspotPanoramaOverlayTextImage_49E683B2_51D1_CE57_41CD_4298561350F9.text = 35°C
QuadHotspotPanoramaOverlayTextImage_1E7BBE31_2D73_2E5A_41AE_E6895735C4D2.text = 35°C
QuadHotspotPanoramaOverlayTextImage_6AD4C14D_7527_3634_41B0_C098CE06F5E9.text = 35°C
QuadHotspotPanoramaOverlayTextImage_352325D0_70BF_092C_41D4_787BA089D793.text = 35°C
QuadHotspotPanoramaOverlayTextImage_B1AE058A_7D1E_F218_41D8_0FFF9C54B7DD.text = 35°C
HotspotPanoramaOverlayTextImage_0EC8B7FA_476C_CAF4_41A2_0E145772E979.text = 42,2 kg \
\
954,8 l
QuadHotspotPanoramaOverlayTextImage_B1AE558B_7D1E_F218_41B7_6B2A09C3AD18.text = 43°C
QuadHotspotPanoramaOverlayTextImage_1E7BFE32_2D73_2E5E_4193_A4047595F933.text = 43°C
QuadHotspotPanoramaOverlayTextImage_49E623B2_51D1_CE57_41CB_EC18E4BE2DB7.text = 43°C
QuadHotspotPanoramaOverlayTextImage_0447D1EF_471B_46EB_4193_CD1C4D058AD4.text = 43°C
QuadHotspotPanoramaOverlayTextImage_3523F5D1_70BF_092C_41D6_761AFCE2328A.text = 43°C
QuadHotspotPanoramaOverlayTextImage_6AD5714D_7527_3634_41D3_DC2045F6DD49.text = 43°C
QuadHotspotPanoramaOverlayTextImage_003AB05C_4D4E_66C5_41C5_09C757D00F66.text = 43°C
QuadHotspotPanoramaOverlayTextImage_B1ADF58B_7D1E_F218_41CE_46F26850662E.text = 45°C
QuadHotspotPanoramaOverlayTextImage_49E6E3B2_51D1_CE57_41C3_9607E4889083.text = 45°C
QuadHotspotPanoramaOverlayTextImage_6AD4814E_7527_3634_41B9_745B1F38BDE9.text = 45°C
QuadHotspotPanoramaOverlayTextImage_1E7B9E32_2D73_2E5E_41C1_7E71FDC8B496.text = 45°C
QuadHotspotPanoramaOverlayTextImage_003A205C_4D4E_66C5_41B9_3E1DE7732A94.text = 45°C
QuadHotspotPanoramaOverlayTextImage_352345D1_70BF_092C_41AE_CDE2808A9D62.text = 45°C
QuadHotspotPanoramaOverlayTextImage_0447B1EF_471B_46EB_41D0_CF4B8F9B7E5A.text = 45°C
QuadHotspotPanoramaOverlayTextImage_6AC2214B_7527_363C_41D9_34D051FBA482.text = 4°C
QuadHotspotPanoramaOverlayTextImage_045391ED_471B_46EF_41A5_60F20F4D3CCB.text = 4°C
QuadHotspotPanoramaOverlayTextImage_1E8FAE30_2D73_2E5A_4197_F5A97F806DC2.text = 4°C
QuadHotspotPanoramaOverlayTextImage_B1ADF58A_7D1E_F218_41CA_37AAF2191BC3.text = 4°C
QuadHotspotPanoramaOverlayTextImage_49F883B0_51D1_CE53_41D0_FDD58797A5B3.text = 4°C
QuadHotspotPanoramaOverlayTextImage_003DC05A_4D4E_66CD_41C4_0EEDE171683C.text = 4°C
QuadHotspotPanoramaOverlayTextImage_353F75CF_70BF_0934_41C9_17FEBB169AD7.text = 4°C
QuadHotspotPanoramaOverlayTextImage_0446A1F0_471B_46F5_41BD_BE5581C99FA2.text = 55°C
QuadHotspotPanoramaOverlayTextImage_6AD5214E_7527_3634_41D4_59625106C492.text = 55°C
QuadHotspotPanoramaOverlayTextImage_B1AE658C_7D1E_F218_41DC_1BAB743C6708.text = 55°C
QuadHotspotPanoramaOverlayTextImage_49E603B3_51D1_CE55_41D1_09F3250A5782.text = 55°C
QuadHotspotPanoramaOverlayTextImage_1E7BFE32_2D73_2E5E_4194_879F02D64B26.text = 55°C
QuadHotspotPanoramaOverlayTextImage_003AA05C_4D4E_66C5_41B1_ECDDB75B4526.text = 55°C
QuadHotspotPanoramaOverlayTextImage_352335D1_70BF_092C_41C9_7F97780A4E5F.text = 55°C
QuadHotspotPanoramaOverlayTextImage_003A605D_4D4E_66C7_4198_67725CD4BCA9.text = 65°C
QuadHotspotPanoramaOverlayTextImage_B1AE358C_7D1E_F218_41CE_EC92032E7D3F.text = 65°C
QuadHotspotPanoramaOverlayTextImage_1E7B9E33_2D73_2E5E_41C1_B04AC175647C.text = 65°C
QuadHotspotPanoramaOverlayTextImage_352285D2_70BF_092C_41BC_37C9865102CB.text = 65°C
QuadHotspotPanoramaOverlayTextImage_6AD5714F_7527_3634_41CF_21C60144B3FC.text = 65°C
QuadHotspotPanoramaOverlayTextImage_044511F1_471B_46F7_41C5_EFBAF04CD2DC.text = 65°C
QuadHotspotPanoramaOverlayTextImage_49E6C3B3_51D1_CE55_41C9_2B30CC1CA71B.text = 65°C
QuadHotspotPanoramaOverlayTextImage_0038205F_4D4E_66C3_41CF_868580283C4A.text = 72°C
QuadHotspotPanoramaOverlayTextImage_044551F1_471B_46F7_41CF_BACB379AD4DC.text = 72°C
QuadHotspotPanoramaOverlayTextImage_6AD5014F_7527_3634_41B5_DFC11B27A5B5.text = 72°C
QuadHotspotPanoramaOverlayTextImage_49E673B3_51D1_CE55_41BE_F056DDE79224.text = 72°C
QuadHotspotPanoramaOverlayTextImage_1E7BCE33_2D73_2E5E_41AC_33A8AD63768E.text = 72°C
QuadHotspotPanoramaOverlayTextImage_B1AEA58C_7D1E_F218_41C4_B10DB190EEE5.text = 72°C
QuadHotspotPanoramaOverlayTextImage_352295D2_70BF_092C_41B4_695A331C1901.text = 72°C
QuadHotspotPanoramaOverlayTextImage_003BA05E_4D4E_66C5_41BF_7E7FA178BD6A.text = 85°C
QuadHotspotPanoramaOverlayTextImage_49E7F3B4_51D1_CE53_41D2_4F2F2B75DE7E.text = 85°C
QuadHotspotPanoramaOverlayTextImage_6AD5514F_7527_3634_41B2_588CCE0CFFF4.text = 85°C
QuadHotspotPanoramaOverlayTextImage_1E784E33_2D73_2E5E_41C4_544B8EB62D93.text = 85°C
QuadHotspotPanoramaOverlayTextImage_3522F5D2_70BF_092C_41D7_E7124AB2BE20.text = 85°C
QuadHotspotPanoramaOverlayTextImage_B1AE358D_7D1E_F218_41AE_DE8D8478E8B0.text = 85°C
QuadHotspotPanoramaOverlayTextImage_044501F2_471B_46F5_41CB_7891A40B45E4.text = 85°C
QuadHotspotPanoramaOverlayTextImage_003BF05E_4D4E_66C5_4170_4496E16CB510.text = 90°C
QuadHotspotPanoramaOverlayTextImage_044541F2_471B_46F5_41C0_AA259381345B.text = 90°C
QuadHotspotPanoramaOverlayTextImage_1E788E34_2D73_2E5A_41C2_B620256D8E56.text = 90°C
QuadHotspotPanoramaOverlayTextImage_49E653B4_51D1_CE53_41C7_DFD6AFD22C7C.text = 90°C
QuadHotspotPanoramaOverlayTextImage_6AD5F150_7527_362C_41C7_B73D2250001B.text = 90°C
QuadHotspotPanoramaOverlayTextImage_B1AE958D_7D1E_F218_41B1_8DE208991987.text = 90°C
QuadHotspotPanoramaOverlayTextImage_352285D3_70BF_092C_41CB_F8F54CDA2C8D.text = 90°C
QuadHotspotPanoramaOverlayTextImage_0EDFF7FC_476C_CAEC_41B0_BA5FD60D1973.text = 92,4 l \
\
907,6 l
HotspotPanoramaOverlayTextImage_5483B8AB_2D57_C353_41C3_62C743254D34.text = Dobrošli u virtuelnu mlekaru! \
\
Da započnete kurs, uvećajte ovaj ekran klikom na njega.
HotspotPanoramaOverlayTextImage_0D38C7DF_7521_39D4_41D8_73AF187C8B18.text = Dodaj starter kulturu
HotspotPanoramaOverlayTextImage_8C86690C_94FF_EEAC_41D2_2644CC61D6B2.text = Idi do skladišta gotovih fermentisanih proizvoda
HotspotPanoramaOverlayTextImage_DAF4A6B8_7521_7A5C_41A3_6B0AE6959884.text = Idi u laboratoriju i izmeri pH vrednost
HotspotPanoramaOverlayTextImage_A07E5D0F_8ADB_D858_41E0_F5E581ED14AD.text = Idi u laboratoriju i izmeri pH vrednost
HotspotPanoramaOverlayTextImage_BC8FB6FC_8ABB_29B8_41D6_321359B3A2C2.text = Izmeri pH vrednost uzorka
HotspotPanoramaOverlayTextImage_BAB11A86_7F23_3608_41CF_55EB72840C25.text = Izmeri pH vrednost uzorka
HotspotPanoramaOverlayTextImage_A87C6B25_B390_6C59_41D8_D6B693D84B37.text = Nasumično uzmi uzorak jogurta
HotspotPanoramaOverlayTextImage_06F928FA_472B_C6F4_41A1_59BC33971B56.text = Obrano mleko \
0.05% mm
HotspotPanoramaOverlayTextImage_2374ED64_75E1_0EF4_41AE_F0FF0C394F85.text = Odaberi starter kulturu iz frižidera
HotspotPanoramaOverlayTextImage_A823C85B_B390_ACE9_41D6_1D6BDEBE39E5.text = Odnesi uzorak na vagu
HotspotPanoramaOverlayTextImage_AB1D981D_B390_AC69_41DE_D1D99AE7CD78.text = Ostavi flaše u skladištu
HotspotPanoramaOverlayTextImage_06F9B8FA_472B_C6F4_41C3_7DEE181FEAC0.text = Pavlaka 38% mm
QuadHotspotPanoramaOverlayTextImage_B1AE658E_7D1E_F218_41B6_EE4207EFDCAE.text = Podesi ponovo temperaturu fermentacije
HotspotPanoramaOverlayTextImage_A9DF2CCD_8F40_5074_41D2_F3BB51601613.text = Ponovo izmeri pH vrednost uzorka
HotspotPanoramaOverlayTextImage_91D50675_B3F3_A4B9_41B8_23C4F5772346.text = Pravilnik o kvalitetu proizvoda od mleka i starter klutura
HotspotPanoramaOverlayTextImage_02FD98C4_2D91_7239_41BA_D58F91F859A3.text = Pravilnik o kvalitetu proizvoda od mleka i starter kultura
QuadHotspotPanoramaOverlayTextImage_0EC817F9_476C_CAF4_41C3_E5CAF136EE5B.text = Precizno podesi tok pavlake (38% mm) i obranog mleka (0,05% mm) u masenim jedinicama, kako bi dobio 1000 L (1030 kg) mleka standardizovanog na 1% mlečne masti.
HotspotPanoramaOverlayTextImage_8CBB4909_94FF_EE94_41BF_293E3E9C8C7B.text = Sipaj jogurt u flaše
HotspotPanoramaOverlayTextImage_EB91FA5E_7563_0AD4_41D1_706DFC769FB0.text = Sipaj uzorak mleka
HotspotPanoramaOverlayTextImage_A070AD0E_8ADB_D858_41E0_3A0E94A23A99.text = Sipaj uzorak mleka
HotspotPanoramaOverlayTextImage_01058D6B_7521_0EFC_41DD_49C1B55D412A.text = Tank za fermentaciju
HotspotPanoramaOverlayTextImage_0BFD3158_7521_76DC_41D7_EC9CD920E6E9.text = Tank za fermentaciju
HotspotPanoramaOverlayTextImage_F4A6FB93_B81D_BB2F_41E1_BD86A6094DA0.text = Tank za fermentaciju
QuadHotspotPanoramaOverlayTextImage_ADC9497F_8AFB_38B8_41A3_D9DCF6AF9EA8.text = Trenutna temperatura mleka je 43°C.
QuadHotspotPanoramaOverlayTextImage_6AD5A151_7527_362C_41D8_BAACD621AAF6.text = Trenutna temperatura mleka je 43°C.
QuadHotspotPanoramaOverlayTextImage_7493F236_47E5_457C_41C8_7825E7608A3A.text = Trenutna temperatura mleka je 45°C.
QuadHotspotPanoramaOverlayTextImage_49FC4F45_5169_0A74_41B3_87840945DF92.text = Trenutna temperatura mleka je 55°C.
QuadHotspotPanoramaOverlayTextImage_49E703B6_51D1_CE5F_41BB_1494CF8D7478.text = Trenutna temperatura mleka je 55°C.
QuadHotspotPanoramaOverlayTextImage_7AA75E31_51B3_D655_41A8_B53A5D751DC5.text = Trenutna temperatura mleka je 65°C.
QuadHotspotPanoramaOverlayTextImage_003BC05E_4D4E_66C5_41CE_9052C69BBC52.text = Trenutna temperatura mleka je 72°C.
QuadHotspotPanoramaOverlayTextImage_044681F2_471B_46F5_416E_B5AF5627FBB7.text = Trenutna temperatura mleka je 72°C.
QuadHotspotPanoramaOverlayTextImage_1E79FE34_2D73_2E5A_4167_C5C591504A38.text = Trenutna temperatura mleka je 8°C.
QuadHotspotPanoramaOverlayTextImage_3A40ED59_70B1_F9DF_41AB_C9732BEEAD22.text = Trenutna temperatura mleka je 90°C.
HotspotPanoramaOverlayTextImage_6A79B9AC_4CD6_6645_41BC_669C30A767BF.text = Tvoj izazov je da podesiš tok pavlake (38% MM) i obranog mleka (0,05% MM) kako bi dobio 1000 L mleka standardizovanog na 1% mlečne masti.
HotspotPanoramaOverlayTextImage_0AEC83AE_7521_7A74_41DD_3F255D2A928A.text = Uključi mešalicu
HotspotPanoramaOverlayTextImage_0F579CFC_4765_5EEC_41A5_E3126BA7E482.text = Uputstvo za standardizaciju mlečne masti
HotspotPanoramaOverlayTextImage_8CF82805_94F3_6E9C_41BD_EC8F7A2B1D89.text = Uzmi flaše
HotspotPanoramaOverlayTextImage_03F5B440_2DB1_523A_41C2_C0E50D07A442.text = Vodič o vrstama fermentisanih proizvoda od mleka
HotspotPanoramaOverlayTextImage_F0356233_7523_3A6C_41DD_3A9BD3625F4D.text = Vodič za fermentaciju proizvoda od mleka
HotspotPanoramaOverlayTextImage_49D0E3A9_51D1_CE75_41CB_0C89CCA1A3C2.text = Vodič za homogenizaciju i termički tretman mleka za proizvodnju fermentisanih proizvoda
HotspotPanoramaOverlayTextImage_1EEE3E30_2D93_2E5A_41BF_4256C0FF9A3C.text = Vodič za proizvodnju fermentisanih proizvoda
HotspotPanoramaOverlayTextImage_52B6EDB1_4CF6_FE5F_41C7_DB78C7DDA009.text = Vodič za standardizaciju SMBM/proteina mleka za proizvodnju fermentisanih proizvoda
HotspotPanoramaOverlayTextImage_1EC6C61E_2D8F_DE49_4187_DFA519FF827C.text = Vodič za standardizaciju mlečne masti mleka za proizvodnju fermentisanih proizvoda
HotspotPanoramaOverlayTextImage_38219AB1_7527_0A6C_41C0_0CCCECC8A750.text = Vodič za starter kulture u proizvodnji fermentisanih proizvoda od mleka
HotspotPanoramaOverlayTextImage_8CBD1622_94F1_6295_41E0_9D32562C20FF.text = Vrati se do tanka sa jogurtom
HotspotPanoramaOverlayTextImage_EF37E732_FB53_5184_41E3_049051E289B0.text = Završio/la si modul 4: \
"Fermentisani proizvodi od mleka" \
\
Klikni ovde i pogledaj sve module
### Tooltip
HotspotMapOverlayArea_6771D2BF_596D_5416_41AC_DA2D2BB4F602.toolTip = CIP prostorija
HotspotMapOverlayArea_65B4445D_596D_7C1A_41C4_0D99A62B49BA.toolTip = Dezobarijera
HotspotMapOverlayArea_062A798E_9A90_E18A_41C3_5BDB41A391CE.toolTip = Dnevno skladište ambalaže za pakovanje sira
HotspotMapOverlayArea_649132FB_5965_D41F_41B7_733D68FAB71D.toolTip = Fermentisani proizvodi
HotspotMapOverlayArea_66A766DA_5965_5C1E_41D0_A979B6B60604.toolTip = Hodnik
HotspotMapOverlayArea_61FE977A_5967_DC1E_41C1_423AAD06C6CE.toolTip = Kuhinja
HotspotMapOverlayArea_61DFA924_5967_D429_41D0_F16CE718BBDA.toolTip = Laboratorija
HotspotMapOverlayArea_62900214_597D_57E9_41D3_58755E0874FD.toolTip = Lobi - početak
HotspotMapOverlayArea_65E4D17C_596C_F419_4170_A2DC572CE81C.toolTip = Pasterizacija
HotspotMapOverlayArea_6099608C_596F_34FA_41AC_D13B43455AAC.toolTip = Prijem mleka
HotspotMapOverlayArea_40252817_0DAB_1EF8_418B_D93EA72F07B5.toolTip = Prijem mleka
HotspotMapOverlayArea_B6D0E0F8_A59F_5DC7_41B1_D98ECD630693.toolTip = Prostorija za pakovanje zrelog sira
HotspotMapOverlayArea_66254BBC_5967_F41A_4178_E88CAFD28249.toolTip = Prostorija za pranje delova opreme
HotspotMapOverlayArea_657B4BB4_5967_342A_41A3_FC4774982D51.toolTip = Prostorija za zrenje sira
HotspotMapOverlayArea_66EFA903_5965_55EF_41D0_6675145ABD8B.toolTip = Sirana
HotspotMapOverlayArea_1D86230E_58FD_35F9_4198_842F85E1AA43.toolTip = Sirana
HotspotMapOverlayArea_A2EFFCF5_B5C0_9A3E_41B3_BD89669C9381.toolTip = Skladište gotovih fermentisanih proizvoda
HotspotMapOverlayArea_051E6DFE_9A93_E18A_41E1_CFB0AC89FF5A.toolTip = Skladište gotovog proizvoda
HotspotMapOverlayArea_60A31152_5963_3469_41CB_51E58231F045.toolTip = Svlačionica
HotspotMapOverlayArea_60570F53_5964_EC6E_41B9_D7B8D503715A.toolTip = Tehnolog
HotspotMapOverlayArea_55516FF4_4765_5AFC_41CA_380C3CF6CF83.toolTip = Termo komora za fermentaciju
HotspotMapOverlayArea_6153BA7B_5965_541E_41B3_920FAEEE7FA1.toolTip = Toalet
HotspotMapOverlayArea_61D72843_5967_D46E_41D1_887DC4A0C39C.toolTip = Veterinarski inspektor
## Media
### Audio
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### Audio Subtitles
### Floorplan
### Image
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### Title
map_1CE48509_58E3_5DFA_41A0_5F7919C23C82.label = Aerial5
panorama_EF31572D_FB53_519C_41D9_F19DB77C5091.label = Lobby Modul 4
panorama_548008A9_2D57_C35F_41C2_8D0EB757450A.label = Lobby Modul 4
panorama_8A468E1B_2DD9_7F73_41B3_8DFCF0B4FDA4.label = M4K1 Obrada mleka
panorama_4CEEA8B5_51E9_1614_41BF_7C2746674BDA.label = M4K2 - Fermentisani proizvodi
panorama_52B1EDB1_4CF6_FE5F_41CC_3944FAE49B6C.label = M4K2 Pasterizator
panorama_49DC03A6_51D1_CE7F_41C1_9D36016E232C.label = M4K3 Pasterizator
panorama_6D736369_7521_1AFC_41BF_1A476940B8DD.label = M4K4 - Fermentisani proizvodi
panorama_21ED06E5_75E3_1BF4_41B6_4A0CE0344E36.label = M4K4 - Lab Frizider
panorama_28B289CB_75E1_363C_41C0_99AA10734F17.label = M4K4 - Lab Frizider Otvoren
panorama_55EE6551_7521_1E2C_41AA_F13CDB6F6D2A.label = M4K4 Laboratorija
panorama_0BF99157_7521_76D4_41D7_E7AFDB2938D8.label = M4K5 - Fermentisani proizvodi
panorama_A10227EC_8FC1_D034_41C1_B37689C114C4.label = M4K5 - Skladiste ambalaze
panorama_8C5CB952_94F0_EEB4_41CC_96A8F57FC27A.label = M4K5 - Skladiste gotovh fermentisanih proizvoda
panorama_FF41E01B_7561_165C_41CE_328089936885.label = M4K5 - Tank
panorama_AE616410_B8FA_AD28_41E6_2EE8BFF8B2C4.label = M4K5 - Vaga
panorama_F4B92B93_B81D_BB2F_41C4_DEE20D9B0B3D.label = M4K5 -2 - Fermentisani proizvodi
panorama_CCE614F1_7523_1FEC_41A1_1FC77F483E29.label = M4K5 Laboratorija
panorama_B1A4E57D_7D1E_F2F8_41BF_E87CAE8AA354.label = M4K5 Pasterizator
panorama_A073FD0C_8ADB_D858_41E0_46CF746C6F7A.label = M4K5-2 - Tank
panorama_BC8136FB_8ABB_29B8_41D0_55F6628747EC.label = M4K5-2 Laboratorija
panorama_8CAD0906_94FF_EE9C_41CD_5EBD683B4CF5.label = M4K5-3 - Tank
panorama_A0B4FCAB_B81A_BD7F_41E4_070F529D90DD.label = M4K6 - Kancelarija Tehnologa
video_9C50212C_8A55_2858_41BE_343A576D3D6B.label = Mesanje mleka u prahu
### Video
videolevel_C75C2487_FB73_D08C_41D1_B0230559E0A8.url = media/video_9C50212C_8A55_2858_41BE_343A576D3D6B_en.m3u8
videolevel_FCC5AF8C_D2B4_D80A_41D8_CBAB065B3D79.url = media/video_9C50212C_8A55_2858_41BE_343A576D3D6B_en.mp4
videolevel_C75C2487_FB73_D08C_41D1_B0230559E0A8.posterURL = media/video_9C50212C_8A55_2858_41BE_343A576D3D6B_poster_en.jpg
videolevel_FCC5AF8C_D2B4_D80A_41D8_CBAB065B3D79.posterURL = media/video_9C50212C_8A55_2858_41BE_343A576D3D6B_poster_en.jpg
### Video Subtitles
## Skin
### Button
Button_87E7E5C7_B3F1_A7D9_41E5_E2D0527EC77C.label = 1%
Button_87E625C8_B3F1_A7D7_41E0_66E68341F4FC.label = 1,4%
Button_469D8B75_51B0_DEDD_41BA_C937DF11B7FB.label = 10.8 kg
Button_580EF2C2_70F1_0B2C_41C3_33A3CF1D781A.label = 120 min
Button_580992C1_70F1_0B2C_41D9_1BFBBC3448EA.label = 15 min
Button_87E645C8_B3F1_A7D7_41E4_68C50871669F.label = 2%
Button_A09B49E4_8FC0_5034_41C3_DB55B2615BAD.label = 20°C
Button_A9FA9A34_8F40_5014_41D2_71F43D88E934.label = 3 min
Button_A08C8941_8FC0_506C_41D8_1C36097A1E86.label = 35°C
Button_A0EE9DDC_8FC0_7014_41D3_08130D000190.label = 43°C
Button_580EF2C1_70F1_0B2C_41DA_E3F2C83E0EF7.label = 45 min
Button_A0C21B0C_8FC0_71F4_41D6_4E27D85940E0.label = 45°C
Button_A849EAF6_8F40_D014_41DA_2D69FFFED4FB.label = 4°C
Button_5809E2C1_70F1_0B2C_41D9_AF0AF5907DFE.label = 5 min
Button_87E685C8_B3F1_A7D7_41CA_44B1AE4D1204.label = 5%
Button_A037F97C_8FC0_7014_41AF_60FEDF0E412A.label = 55°C
Button_A875FAFC_8F40_5015_41BF_E2FB659B7C80.label = 6 min
Button_44038F85_51B1_763C_41C6_02A7E26B90AC.label = 6.8 kg
Button_A029380C_8FC0_7FF4_41C0_1B8687879092.label = 65°C
Button_A86E5964_8F40_5034_41D7_EC5FFA7F59A7.label = 7,5 min
Button_47A72F95_51B0_D65D_41D3_803697D6BFD4.label = 7.6 kg
Button_A01A855C_8FC0_7014_41D1_2497BCEA4E02.label = 72°C
Button_A04EFA94_8FC0_3014_41B9_65278F139430.label = 85°C
Button_A81CD734_8F40_5015_41B9_355DEFB145B5.label = 9 min
Button_47BC3CAF_51B0_DA4D_41D4_0FBE81B3EC45.label = 9.8 kg
Button_A1BAE944_8FC0_3074_41D2_E8BB158C0372.label = 90°C
Button_8480292C_BF9C_AE81_41CF_94683C869F43.label = Analiza opasnosti
Button_52E8E720_F0C4_AD75_41D9_C596600186F8.label = Aspekti i uticaji na životnu sredinu
Button_19203391_BEB5_6182_41E6_BC765BE8A91D.label = Code of hygienic practice for milk and milk products (CAC-RPC 57–2004)
Button_AEB1AB3A_B8FE_9B59_41D7_7CEA76B4760B.label = DA
Button_A96B7491_8F40_30EC_41CA_C1D0B161A6AC.label = DA
Button_AFCE8A8D_B80D_653B_41DC_A9F617E2848B.label = DA
Button_0B7A2E7F_2D91_2EC6_41AA_D13D9BA9895B.label = Deklaracija je sačuvana
Button_21048E39_BEB4_A282_41AC_B28523DEA72D.label = Deklaracija proizvoda
Button_1E1362C1_BE8B_A383_41E0_CD4E7AA4ED9F.label = General prinicples of food hygiene
Button_AFBBBCAE_8EC0_F034_41D5_E42AE89A81C8.label = Gotovo, idi dalje.
Button_20B60252_7527_3A2C_41D5_7FC82C02F8C1.label = Gotovo, idi dalje.
Button_8D62C534_BF97_E682_41CB_D530C13466D8.label = Homogenizacija, procedura
Button_A1606FE5_8FC0_7034_4194_C9769A970787.label = IDI U SKLADIŠTE SA AMBALAŽOM
Button_D7F1395E_F579_F48A_41D4_0FFB3799DFBE.label = Interna specifikacija proizvoda Sitan sir
Button_D70A782A_F579_F48A_41B6_0CCC29504EDB.label = Interna specifikacija proizvoda, jogurt 1%mm
Button_817D4E24_BF9B_A281_41CB_9FAE1E66DAD7.label = Inventar i emisioni faktor
Button_B8BE3086_7CE1_3208_41C2_2CB90FECFF2E.label = Isključi ovu mogućnost kao uzrok
Button_B49A938F_7CE7_3618_41CB_76BC972FAFE3.label = Isključi ovu mogućnost kao uzrok
Button_B20FB9D7_7CE3_1208_41CD_3BA5B5DC2383.label = Isključi ovu mogućnost kao uzrok
Button_A36BECBA_7CE7_127B_41DA_C54517CD70DA.label = Isključi ovu mogućnost kao uzrok
Button_7C09BF09_F044_5EF4_41DB_340E38F3269F.label = Izračunavanje ugljeničnog otiska belog sira
Button_D4EB922E_F55B_54B7_41CA_C8D5CEC18647.label = Kritične kontrolne tačke
Button_78614637_6DF7_9908_41DB_5371629B16F5.label = Modul 1 - Higijena pogona i opreme
Button_38DCA6B2_263E_987F_41BD_DBE18B95C8DE.label = Modul 1 - Higijena pogona i opreme
Button_C48883E1_F579_FBBB_41E5_D82BEE3BC44B.label = Modul 1 - Higijena pogona i opreme
Button_B87AFB52_9BE3_AC46_41D0_C2788516CDD2.label = Modul 1 - Literatura
Button_C48263EB_F579_FB8F_41D3_EE3EC2639AB6.label = Modul 10 - Analiza životnog ciklusa proizvoda od mleka
Button_7BCFDC2F_6E13_6918_41BD_8A501303C105.label = Modul 10 - Analiza životnog ciklusa proizvoda od mleka
Button_342BC52C_0071_6F30_411D_1757E42D6740.label = Modul 10 - Analiza životnog ciklusa proizvoda od mleka
Button_A29037A5_BFB4_A183_41E4_A99FAE6D1AA2.label = Modul 10 - Literatura
Button_F5176D6B_E628_C8CF_41D2_515980D0B372.label = Modul 2 - Literatura
Button_C48633E3_F579_FBBF_41CC_C5B8D3A69B44.label = Modul 2 - Prijemna kontrola sirovog mleka
Button_78A9136D_6E11_7F19_41D1_FE693D15D06E.label = Modul 2 - Prijemna kontrola sirovog mleka
Button_783A0BCF_6E10_AF18_41D8_9B41BA2B6597.label = Modul 2 - Prijemna kontrola sirovog mleka
Button_A068AA5D_BFB7_6283_41D2_C553520D2E04.label = Modul 3 - Literatura
Button_783FD780_6E30_E707_41C1_AF40907552A1.label = Modul 3 - Proizvodnja pasterizovanog mleka
Button_7BAD8779_6E13_67F8_41D9_ECAB4F65EAA1.label = Modul 3 - Proizvodnja pasterizovanog mleka
Button_C487A3E4_F579_FBB9_41EA_1F77B7503E51.label = Modul 3 - Proizvodnja pasterizovanog mleka
Button_A20D5227_BFB4_A28F_41E1_97E5CDACDF58.label = Modul 4 - Literatura
Button_7BAAD539_6E13_7B78_41B5_3E000DA699B4.label = Modul 4 - Proizvodnja fermentisanih proizvoda od mleka
Button_C487D3E5_F579_FBBB_41C7_EF6EFA99D86D.label = Modul 4 - Proizvodnja fermentisanih proizvoda od mleka
Button_AB323472_2D49_C3CD_4151_BB7EC4E92765.label = Modul 4 - Proizvodnja fermentisanih proizvoda od mleka
Button_A20D9F47_BFB4_A28E_41B4_8B3CAAB01A9E.label = Modul 5 - Literatura
Button_9993D83B_B80B_A55F_41BC_BC12DA23B8EF.label = Modul 5 - Proizvodnja belog sira u salamuri
Button_7BAA6351_6E13_7F08_41C7_E3D6540F22F2.label = Modul 5 - Proizvodnja belog sira u salamuri
Button_C484A3E6_F579_FBB9_41C8_0729E7C29E25.label = Modul 5 - Proizvodnja belog sira u salamuri
Button_7BAB6161_6E13_7B08_41A3_17A1D5382F5D.label = Modul 6 - Izrada HACCP plana za proizvode od mleka
Button_99AD8D7B_B80D_BFDF_41DC_86BDA88501D3.label = Modul 6 - Izrada HACCP plana za proizvode od mleka
Button_C48423E7_F579_FB87_41BB_EFB928BEC80B.label = Modul 6 - Izrada HACCP plana za proizvode od mleka
Button_A23D0D95_BFB4_A182_41D2_DECCD54EDD65.label = Modul 6 - Literatura
Button_2EDB8024_0072_A530_4147_29048352DE88.label = Modul 7 - Kontrola bezbednosti i kvaliteta proizvoda od mleka
Button_C485A3E8_F579_FB89_41C4_79D1B611E485.label = Modul 7 - Kontrola bezbednosti i kvaliteta proizvoda od mleka
Button_7BA80F81_6E13_6709_4175_AFE69CCE4FA6.label = Modul 7 - Kontrola bezbednosti i kvaliteta proizvoda od mleka
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Button_78277697_6E30_9908_41D2_E6C74BA653E4.label = Modul 8 - Sistem sledljivosti za mleko i proizvode od mleka
Button_C48533E9_F579_FB8B_41D7_B699F8668D54.label = Modul 8 - Sistem sledljivosti za mleko i proizvode od mleka
Button_2DF0BD84_0071_5FF0_412E_0AEB5C8BD0A0.label = Modul 8 - Sistem sledljivosti za mleko i proizvode od mleka
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Button_C48283EA_F579_FB89_41DD_6DA2331FE965.label = Modul 9 - Analiza aspekata i uticaja prerade mleka na životnu sredinu
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Button_1E050221_BE8B_A282_41DA_818398E1E608.label = Monitoring i korektivne mere
Button_AFCFDA8D_B80D_653B_4153_F4A7902CF6E0.label = NE
Button_AEB27B3C_B8FE_9B59_41D9_9BE595D1110A.label = NE
Button_A96AC492_8F40_30EC_41B1_30B31B3CE335.label = NE
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Button_173FFCF1_BE8D_6782_41E1_B2649E4114B4.label = Opis proizvoda
Button_846CB01C_BF9D_5E81_41E0_6F0165C7BDC4.label = Opis proizvoda i tehnološkog postupka proizvodnje izvrsne kriške
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Button_7C257DC1_F044_5D75_41CD_82F64A72DD85.label = Osnove ocene životnog ciklusa proizvoda
Button_520944E0_F0C4_ACF5_41AA_ABB7B349F4AC.label = Osnovni pojmovi
Button_7BDF5C89_F044_63F5_41E3_255A9CC41413.label = Osnovni pojmovi
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Button_47B01B86_51BF_7E3C_41D0_E1FC28A51A52.label = POKUŠAJ PONOVO
Button_A3DF9E84_8FC0_50F5_4190_562795F86909.label = POKUŠAJ PONOVO
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Button_B49AF390_7CE7_3608_4174_D1B7A2FF4B6E.label = Potvrdi ovu mogućnost kao uzrok
Button_A354FCBB_7CE7_1278_41B2_2B99967468E4.label = Potvrdi ovu mogućnost kao uzrok
Button_B5C21416_7CE7_F20B_41C9_4D41E50D8D18.label = Potvrdi ovu mogućnost kao uzrok
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Button_A201DA5D_BFB4_A282_41E0_952BD42DEA49.label = Pravilnici
Button_0B667E7C_2D91_2ECA_419D_AEB12AE94C67.label = Pravilnici o deklarisanju
Button_0B66DE7C_2D91_2ECA_41AE_CBA620CCAA23.label = Pravilnik o deklarisanju
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Button_8D2B40D4_BF97_DF81_41CC_67C3FA88F4B1.label = Pravilnik o kvalitetu proizvoda od mleka i starter kultura
Button_C3F60912_BE8C_AE86_41C0_45D4F33CD4C3.label = Pravilnik o kvalitetu proizvoda od mleka i starter kultura
Button_0B7BFE7D_2D91_2ECA_41C4_B161B43786F2.label = Pravilnik o kvalitetu proizvoda od mleka i starter kultura
Button_9118980F_8578_7FB1_41D9_281AAF36B949.label = Pravilnik o kvalitetu proizvoda od mleka i starter kultura
Button_9118A80F_8578_7FB1_41DD_C3C9A2E35793.label = Pravilnik o kvalitetu sirovog mleka
Button_DD1429D9_B694_4A03_41E0_EBDEB4191B1E.label = Pravilnik o kvalitetu sirovog mleka
Button_C6022B2A_B6F5_CE06_41C6_C2FE5FD643E2.label = Pravilnik o maks. koncentracijama određenih hemijskih kontaminenata
Button_9118C80F_8578_7FB1_41DD_9ECFFEE2D342.label = Pravilnik o maksimalnim koncentracijama određenih kontaminenata u ishrani
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Button_9118D80F_8578_7FB1_41C6_9BE032D25DAB.label = Pravilnik o metodama uzimanja uzoraka
Button_9118E80F_8578_7FB1_41DB_A67A62D528DA.label = Pravilnik o mikrobiološkim kriterijumima za hranu
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Button_9118F80F_8578_7FB1_41BE_7B09253221E2.label = Pravilnik o prehrambenim i zdravstvenim izjavama
Button_8EECD7C4_BF97_A181_41C8_D06799A1ED11.label = Pravilnik o prehrambenim i zdravstvenim izjavama na deklaraciji hrane
Button_911B280F_8578_7FB1_41CC_316CA79D6152.label = Pravilnik o uslovima higijene hrane
Button_A287A83D_BE74_AE82_41E4_630678D1FD8D.label = Pravilnik o uslovima higijene hrane
Button_911B380F_8578_7FB1_41DD_9827A8391841.label = Pravilnik o veterinarsko-sanitarnim uslovima
Button_A28D3765_BE74_A283_41D8_D6113FE8FF0E.label = Pravilnik o veterinarsko-sanitarnim uslovima
Button_232058F1_BEB4_AF82_41D7_9773B058C06C.label = Primer rangiranja aktivnosti
Button_219BE111_BE8D_DE82_41E7_7BBF5C009F31.label = Primeri zapisa
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Button_6D3F250E_7521_1E31_41D5_383B8AFBD201.label = RAZUMEM, DALJE
Button_0B6BDE6A_2D91_2ECE_41BB_8CAB9B729482.label = RAZUMEM, DALJE
Button_0B672E79_2D91_2ECA_4165_E3C57E3910D9.label = RAZUMEM, DALJE
Button_54F6604B_7521_763C_41CD_5614A00D862D.label = RAZUMEM, DALJE
Button_4DD14C41_51EB_0E6C_41BC_EEF49D426282.label = RAZUMEM, DALJE
Button_0132CED9_4D7D_9BCC_41B0_643BB2268543.label = RAZUMEM, DALJE
Button_066AA949_4D76_66CF_41A4_EABD66F0E6AA.label = RAZUMEM, DALJE
Button_78F85B76_51B7_7EDC_41D2_E499E256C015.label = RAZUMEM, DALJE
Button_470BC775_51B7_76DC_4193_CCF106A5EC13.label = RAZUMEM, DALJE
Button_E0CA7FA0_7567_0A6C_41CD_3814EE601C28.label = RAZUMEM, DALJE
Button_D27178FF_7561_77D4_41D5_16A4D42DFFE5.label = RAZUMEM, DALJE
Button_B2F5CF0F_7F21_0E18_41C5_C1C7CA1B5472.label = RAZUMEM, DALJE
Button_00CBCDD1_4725_3F37_41C9_1A2F944284A2.label = RAZUMEM, DALJE
Button_0B688E6C_2D91_2ECA_41B6_E9F99567FA7F.label = RAZUMEM, DALJE
Button_0B541E69_2D91_2ECA_41B7_64718D2CA2CD.label = RAZUMEM, DALJE
Button_14B5F86F_2D71_D2C6_41C5_CFDF03E57199.label = RAZUMEM, DALJE
Button_55215BF2_7527_09EC_41D5_4771772E24B2.label = RAZUMEM, DALJE
Button_5238F22C_4CF5_AA44_41A6_D03F32B5B457.label = RAZUMEM, DALJE
Button_1E7D59C6_2D91_35C6_4189_A8365386F0FA.label = RAZUMEM, DALJE
Button_20897740_75E7_3A2C_41D9_D6648F3B88B4.label = RAZUMEM, DALJE
Button_131C1B57_75E7_0AD4_41A3_6B4FB4954DBD.label = RAZUMEM, DALJE
Button_A0BFBFE4_8ADD_57C8_41DB_8FF8CDD7FF98.label = RAZUMEM, DALJE
Button_942710BD_8EC0_5014_41D7_816794F29158.label = RAZUMEM, DALJE
Button_08E11E4F_753F_0A34_41DA_BCAC973CB5D8.label = RAZUMEM, DALJE
Button_A99F5336_8F41_D014_41D2_362F6F01EE06.label = RAZUMEM, DALJE
Button_41AD3BD7_70F1_18D4_41D3_42974525D90A.label = RAZUMEM, DALJE
Button_4FB71BFD_51D3_5DCC_41D1_A6941FB1DE9A.label = RAZUMEM, DALJE
Button_ACEEAE15_8AFE_D848_41CF_C5AEA054C50E.label = RAZUMEM, DALJE
Button_A8DE5EF2_B3B1_E5BB_41C8_A7E1AF68D4C1.label = RAZUMEM, DALJE
Button_A96C048F_8F40_30F4_4178_DEAEA4EFBCF8.label = RAZUMEM, DALJE
Button_91A9DF72_B3F7_E4BB_41BB_DDCC5A0CC440.label = RAZUMEM, DALJE
Button_A21AA25D_B81F_65D8_41D4_11514CF10666.label = RAZUMEM, DALJE
Button_A84C4AF5_8F40_D014_41AB_2CB4DC4B96F3.label = RAZUMEM, DALJE
Button_87E015C5_B3F1_A7D9_41CB_0BBB329C3521.label = RAZUMEM, DALJE
Button_A8CEF2D6_B390_7DFB_41D6_A7DFAAF13144.label = RAZUMEM, DALJE
Button_0B7A6E80_2D91_2E3A_4188_0F54B3F8F6B8.label = RAZUMEM, DALJE
Button_AF122F5C_B816_9BD9_41E6_9D57D4DADEB1.label = RAZUMEM, DALJE
Button_C3289C69_BE8C_A682_41DB_3C7F3F6360E6.label = Sirilo, tehnički list
Button_D97EAEB0_B6F4_C602_41D7_26FFFA91A07E.label = Skripta - Analiza kvaliteta i sastava mleka
Button_8311C6DC_BF9C_E382_41E7_60BD27F052C4.label = Standardizacija mlečne masti, procedura
Button_96AF8C64_BF8C_E682_41C1_E757528D56F5.label = Standardizacija mlečne masti, procedura
Button_C31A3A79_BE8C_A282_41A0_93FEDA53BF1E.label = Starter kultura, tehnički list
Button_0B62FE73_2D91_2EDE_41B3_2B6763F32AF5.label = Test je popunjen, idi dalje.
Button_C37433C2_BE8C_A181_41E0_C79B6E4E59F2.label = Udžbenik Tehnologija mleka II Posebno sirarstvo
Button_A2AE7692_BE74_A386_41C7_710C25C92A02.label = Uputstva za laboratorijske analize
Button_BCC818F7_9BE7_AC4E_41D7_C7BAED60928F.label = Uputstvo za ličnu higijenu
Button_964BE7FA_E563_1729_41BC_143874821A2A.label = Uputstvo za pranje ruku
Button_C33D1E6A_BE8C_A286_41D6_B118A66E989F.label = Uputstvo za pripremu salamure
Button_8D0C442B_BF97_E686_41DF_D0907DAFAF36.label = Uputstvo za prisustvo alkalne fosfaze u pasterizovanom mleku
Button_C367A20A_BE8C_A281_41CE_DDA1A89DFF20.label = Uputstvo za proizvodnju sira
Button_D7CF0A81_F579_F476_41EB_675F6B860A52.label = Uputstvo za senzorno ocenjivanje kvaliteta Jogurta
Button_BE843510_9BE0_E5C1_41DA_638DE727B122.label = Uputstvo za upotrebu ATP aparata
Button_D64390FD_F558_D590_4185_A9FBB72CBD1C.label = Uzorkovanje i analiza gotovih proizvoda
Button_1E8211F9_BE8C_A182_41DD_1F224C38814F.label = Verifikacija
Button_859F8283_BF9D_6386_41C3_C40660262236.label = Vodič o vrstama fermentisanih mlečnih proizvoda
Button_DCB43093_BFBD_5F87_41DF_7DF9EBF7FF97.label = Vodič za fermentaciju i završne operacije
Button_DB7D928B_BFBD_6387_4196_E24AB8D48BD0.label = Vodič za homogenizaciju i termički tretman mleka
Button_C3532002_BE8C_BE81_41BC_436C44207A62.label = Vodič za procenu i računanje randmana
Button_E19AE76B_BFBD_6287_41D4_2A10AACD932C.label = Vodič za proizvodnju fermentisanih mlečnih proizvoda
Button_8D460684_BF97_E381_41E3_06216055466D.label = Vodič za proizvodnju pasterizovanog mleka
Button_E10FC504_BFBD_6682_41A7_690FF9F27149.label = Vodič za standardizaciju SMBM-proteina mleka
Button_E1EDF64B_BFBD_6287_41E3_25AD15AA7205.label = Vodič za standardizaciju mlečne masti mleka
Button_DB57C19B_BFBD_6187_41D6_C851591DD1FE.label = Vodič za starter kulture u proizvodnji fermentisanih proizvoda
Button_FEBFE265_DC2F_005B_41D5_24793A99BF77.label = ZATVORI
Button_1CC95651_BE8B_A283_41D4_04373143BE41.label = Zakon o bezbednosti hrane
Button_911B9809_8578_7FB1_41DC_7D0CEDB722DE.label = Zakon o bezbednosti hrane
Button_A9BEC1C1_B3B0_9FD9_41E2_58FB107FB627.label = pH = 3,75
Button_A8C8D2E1_B390_7DD9_41C5_1CDC7EF05675.label = pH = 3,85
Button_A8CB12DE_B390_7DEB_41CB_CCAB0F8E2E84.label = pH = 4,20
Button_A8CC82DD_B390_7DE9_41E1_EA6727E489E4.label = pH = 4,26
Button_A8CCE2D8_B390_7DF7_41C6_4BD65AF69199.label = pH = 4,30
Button_A9BB9070_B3B3_FCB7_41E0_3E26553E5FE0.label = pH vrednost je u skladu sa zahtevima pravilnika
Button_A9867071_B3B3_FCB9_41BC_BEB871F6523D.label = pH vrednost nije u skladu sa zahtevima pravilnika
Button_BE686890_9BE0_ACC1_41D1_BE199AB7ADA7.label = Čišćenje demontiranih delova opreme - COP procedura
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Label_42150D22_0A87_0320_4181_E43EB8E33E79.text = Pasterizacija je u toku...
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Label_B8761B50_9BE3_AC42_41C3_BFCB09AF9E62.text = Spisak dodatne literature
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Label_C48C83DE_F579_FB89_41DA_16E35F1A7F7E.text = Spisak modula obuhvaćenih ovim kursom
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### Multiline Text
HTMLText_AEB71B34_B8FE_9B69_41E6_31A1ADA34E59.html = Da li je odstupanje u granicama Pravilnika?
Da li odstupanje stvara gubitke mlekari?
Ispravna odluka, 1000 L mleka sa 1% mlečne masti može da se dalje termički tretira - pasterizuje.
Sada moraš da odabereš minimalnu temperaturu pasterizacije mleka.
Ispravna odluka, mleko se prebacuje u tank u prostoriji za fermentisane proizvode.
Ispravna odluka, zagreјano mleko je usmereno ka separatoru.
Neadekvatno ispran tank?
pH vrednost ispirka iz tanka, testirana indikatorskim trakama, ukazala je na adekvatno ispiranje dezinfekcionog sredstva.
Neadekvatno skladištenje i stara kultura?
Kontrola kvaliteta je obezbedila da se starter kulture adekvatno čuvaju i da budu u propisanom roku trajanja.
Niska temperatura fermentacije?
Temperatura mleka u tanku je 25°C.
Niska temperatura fermentacije?
Temperatura mleka u tanku je 25°C.
Pasterizacija je završena.
Prisustvo antibiotika?
Prilikom prijema sirovog mleka nije utvrđeno prisustvo antibiotika u mleku.
Proračun potrebne količine mleka u prahu je ispravan!
Sada možeš da nastaviš sa daljom obradom i standardizacijom.
Temperatura je spuštena na 20°C.
Amabalažno pakovanje je prepunjeno preko granice propisane Pavilnikom i stoga potrebno je izvršiti podešavanje punilice i kalibraciju uređaja za merenje kontrolne vage u što kraćem roku.
Dobrodošao/la u modul „Proizvodnja fermentisanih proizvodi od mleka
Mlekara u kojoj si zaposlen proizvodi različite fermentisane proizvode od mleka kao što su jogurt, kiselo mleko i kefir. Da bi se detaljnije upoznao sa vrstama fermentisanih proizvoda od mleka možeš pročitati „Vodič o vrstama fermentisanih proizvoda od mleka“ kao i „Pravilnik o kvalitetu proizvoda od mleka i starter kultura”.
Na osnovu potražnje na tržištu od tima prodaje dobio/la si zadatak da napraviš jogurt sa 1% mlečne masti. Tvoja uloga je da sprovedeš postupak obrade mleka koja obuhvata standardizaciju sastava mleka, termički tretman i homogenizaciju. U skladu sa zahtevima proizvoda koji treba da proizvedeš zadatak je da odabereš adekvatne vrste starter kulture i obaviš pravilno postupak fermentacije do momenta započinjanja mešanja i hlađenja proizvoda. Na kraju modula potrebno je da izvršiš pakovanje proizvoda i pravilno napraviš deklaraciju za traženi proizvod.
Svi koraci koje obavljaš značajno utiču na kvalitet i bezbednost finalnih proizvoda kao i ekonomičnost proizvodnje te ih stoga moraš pažljivo izučiti i sprovesti.
* Kako bi uspešno završio ovaj modul, preporučujemo da koristiš literaturu koja ti je dostupna na raspolaganju – klikom na “knjižicu” u donjem desnom uglu ekrana.
Dogreјano mleko je usmereno ka homogenizatoru.
Dok traje pasterizacija mleka proveri svoje znanje i reši test.
Ispravna odluka, dobro si podesio/la sadržaj proteina u mleku za proizvodnju jogurta. Sada je potrebno mleko usmeriti na dalju obradu.
Ispravna odluka, sada idi do tanka za fermentaciju u prostoriju za fermentisane proizvode.
Ispravno podešena temperatura. Mleko je usmereno ka tanku za fermentaciju a ti možeš otići po starter kulture.
Izračunaj odstupanje mase proizvoda, ako masa PET boce iznosi 25 g.
Kada je obrano mleko u prahu dodato, pristupi podešavanju optimalnog vremena za rekonstituciju odnosno njegovo rastvaranje u mleku. Temperatura mleka je sada 55⁰C.
Kada si dodao/la starter kulture počela je fermentacija. Informacije o tome kako se fermentacija odvija i prati možeš pročitati u Vodiču za fermentaciju proizvoda od mleka.
Na osnovu pročitanog iz vodiča odaberite temperaturu zagrevanja mleka za proces separacije mlečne masti.
Odaberi starter kulturu imajući u vidu dve stvari:
- Proizvodiš jogurt sa 1% mlečne masti a želiš zadovoljavajuću teksturu
- Želiš da inhibiraš kvasce i plesni i time produžiš rok trajanja proizvoda
Potrebno je dogrejati mleko kako bi proces homogenizacije bio što efikasniji.
Pre nego što počneš sa proizvodnjom jogurta predlažemo da pročitaš “Vodič za proizvodnju fermentisanih proizvoda”.
Pre stavljanja jogurta u promet, proceni da li su eventualna odstupanja od deklarisane mase (500 g) u okviru dozvoljenih granica prema Pravilniku o kvalitetu proizvoda od mleka i starter kultura.
Prvi korak je da nakon pasterizacije mleko ohladiš do temperature rekonstitucije.
Sada kada je standardizacija sastava mleka pravilno izvršena, i kada je mleko homogenizovano i termički tretirano adekvatnim režimom, korak koji sledi je hlađenje do temperature dodavanja starter kultura. Tvoj zadatak je da podesiš temperaturu a nakon toga da odabereš i odmeriš adekvatnu starter kulturu u pripremljeno mleko. “Vodič za starter kulture u proizvodnji fermentisanih proizvoda od mleka” stoji na raspolaganju kao pomoć za uspešno rešavanje ovog koraka.
Sada možeš ponovo uzeti uzorak.
Sada odaberi temperaturu hlađenja.
Temperatura je sada dobro podešena.
Tokom skladištenja pH vrednost jogurta opada. Prvih 5 dana opada za 0,06 pH jedinica, a nakon toga za 0,02 pH jedinica/dan.
Potrebno je da izračunaš pad pH vrednosti u narednih 10 dana skladištenja i da li proveriš da li su zadovoljeni zahtevi Pravilnika o kvalitetu proizvoda od mleka i starter kultura. Pravilnik je dostupan kao dodatna literatura.
Tvoj drugi zadatak je standardizacija sadržaja suve materije bez masti odnosno proteina u mleku. Standardizovano mleko kome si podesio sadržaj mlečne masti sadrži 3,1% proteina a jogurt koji proizvodiš treba da sadrži 3,4% proteina. Pre nego što pristupiš zadatku potrebno je da pročitaš kako i zašto se vrši standardizacija sadržaja proteina u proizvodnji fermentisanih proizvoda od mleka u „Vodiču za standardizaciju SMBM/proteina mleka za proizvodnju fermentisanih proizvoda“ a potom kreneš sa proračunom.
Tvoj poslednji zadatak u okviru ovog modula je da izradiš deklaraciju za proizvedeni jogurt.
Tvoj prvi zadatak u proizvodnji zadataog fermentisanog proizvoda – jogurta je standardizacija sadržaja mlečne masti. Jogurt treba da sadrži 1% mlečne masti pa je potrebno izvršiti proračun i utvrditi koliko je potrebno kilograma obranog mleka koje sadrži 0,05% masti i koliko pavlake sa 38% pomešati da bi se dobilo 1000 L fermentisanog proizvoda. Na raspolaganju ti je „Vodič za standardizaciju mlečne masti mleka za proizvodnju fermentisanih proizvoda“, koji će ti pomoći da pravilno izvedeš proračun.
Tvoj sledeći izazov je da precizno izračunaš i odmeriš određenu količinu obranog mleka u prahu kako bi dobio 1000 L (1030 kg) mleka standardizovanog na 3,4% proteina.
Tvoj sledeći zadatak je da podesiš temperaturu i vreme pasterizacije mleka.
Tvoj sledeći zadatak je da uzmeš nasumično i izmeriš jedinično pakovanje jogurta kako bi proverio tačnost punjenja u ambalažne jedinice.
Uspešno si dodao/la starter kulture, koja sadrži EPS+ bakterije koje doprinose teksturi proizvoda sa manjim sadržajem masti kao i protektivnu kulturu koja inhibira rast kvasaca i plesni i sada fermentacija počinje.
Vreme je za uzorkovanje i proveru pH vrednosti.
pH vrednost uzorka je 4,65 a ukupno vreme fermentacije 4h.
Sada je potrebno interpolacijom da izračunaš za koliko minuta će se postići pH vrednost 4,6 kada prekidaš fermentaciju.
pH vrednost uzorka je 5,05.
Tok fermentacije je ispravan.
Dok čekaš da se završi fermentacija i postigne adekvatna pH vrednost jogurta uradi test 2.
pH vrednost uzorka je 6,4.
Pažnja! pH vrednost je viša od očekivane za ovu fazu fermentacije. Ispitaj potencijalne uzroke usporenog toka procesa.
Čestitamo!
Modul “Proizvodnja fermentisanih proizvoda od mleka” je uspešno završen.
Nakon završetka ovog modula, tvoja kompetentnost za koordinaciju procesa proizvodnje jogurta je unapređena.
Sada razumeš sve ključne korake ovog proizvodnog procesa. Pored toga, sposoban/na si da standardizuješ sadržaj mlečne masti i proteina u skladu sa zahtevima proizvoda. Naučio/la si kako da podesiš temperaturu mleka i time obezbediš optimalne uslove tokom svih faza obrade i prerade u jogurt. Takođe, sada znaš kako da odabereš i precizno doziraš odgovarajuću starter kulturu, pratiš tok fermentacije i doneseš odluku o započinjanju hlađenja jogurta u pravom trenutku. Kroz ovaj modul stekao/la si i iskustvo u izradi deklaracije proizvoda u skladu sa važećim propisima.
Spreman si za sledeći izazov u Virtuelnoj mlekari.
Srećan rad!