#: 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_EB96D5D0_EB69_998B_41E7_76572FF23E58.url = https://tours.virtuelneture.net/quiz-m7-final
WebFrame_EB928D42_DBE9_3B84_41D2_1C6C3D90BB2B.url = https://tours.virtuelneture.net/quiz-m7-k2
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
HotspotPanoramaOverlayTextImage_9235B17D_E131_BC82_41CB_B594B4D6E458.text = Dobrošli u virtuelnu mlekaru! \
\
Da započnete kurs, uvećajte ovaj ekran klikom na njega.
HotspotPanoramaOverlayTextImage_1404723A_002D_8F47_4126_E03BC4872CD8.text = Dobrošli u virtuelnu mlekaru! \
\
Da započnete kurs, uvećajte ovaj ekran klikom na njega.
HotspotPanoramaOverlayTextImage_6269E91D_1227_054D_41A5_EB115FC7AAEA.text = UZMI UZORKE
### 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
audiores_24BFD20D_5FE3_D7FB_41C3_F92DB335B0B0.url = media/audio_38511B97_5FEC_F417_41C6_7B8792398765_en.mp3
audiores_470353C1_6E71_FF08_41B8_6942CDC2329C.url = media/audio_46AE19F7_6E71_AB08_41C9_E802A4F5946C_en.mp3
audiores_5C25A552_069A_8E34_416E_0A84500E2E04.url = media/audio_4963EBD1_068A_FA34_419C_380C762E6553_en.mp3
audiores_9AC3FBA4_829A_32BB_41DD_84862A6F7F0A.url = media/audio_979022F6_8296_1286_41DB_12C3C038337D_en.mp3
audiores_DF84218E_FABB_F790_41E2_682EE8B6F104.url = media/audio_D9C75687_FAB8_3D90_41D7_2A6C20D5B010_en.mp3
audiores_D861D8FD_FAB8_1570_41D9_D04DB4232D41.url = media/audio_DB0519D8_FAB8_77B0_41A9_68967013DC47_en.mp3
audiores_DF8411FA_FABB_F770_41E4_A7DB48FFAEDA.url = media/audio_DD9AF8D4_FAB8_75B0_41C3_A6CCA3619C7F_en.mp3
audiores_F6F96760_C1BB_AD04_41E4_BB6CF82DB7D0.url = media/audio_ED0013E3_C1EB_A50B_41BF_C8A3AC8CDB13_en.mp3
### Audio Subtitles
### Floorplan
### Image
imlevel_96FAE079_859D_929E_41CB_07237738F551.url = media/map_1CE48509_58E3_5DFA_41A0_5F7919C23C82_en_0.webp
imlevel_96FAC079_859D_929E_4190_31C594881471.url = media/map_1CE48509_58E3_5DFA_41A0_5F7919C23C82_en_1.webp
imlevel_96FA1079_859D_929E_4136_20F9BBF53D90.url = media/map_1CE48509_58E3_5DFA_41A0_5F7919C23C82_en_2.webp
imlevel_96FA0079_859D_929E_41D0_54081C99F450.url = media/map_1CE48509_58E3_5DFA_41A0_5F7919C23C82_en_3.webp
imlevel_96FA6079_859D_929E_41BB_F5D44C207F15.url = media/map_1CE48509_58E3_5DFA_41A0_5F7919C23C82_en_4.webp
imlevel_9F54B5C5_859C_5B66_41CB_CDBCDA092FF7.url = media/panorama_0C6A95FB_122F_0CD4_419E_B6CB67185479_HS_ua7azrzd_en.webp
imlevel_241FEC71_0017_BBD9_4140_5E4EEA242668.url = media/panorama_141C7235_002D_8F4D_4146_9537E1F73011_HS_634ghsld_en.webp
imlevel_9F02B42F_859C_5922_41C6_CF89E1FDD527.url = media/panorama_9223517B_E131_BC86_41C8_FDA19B6C5EB1_HS_27dl42ye_en.webp
### Title
map_1CE48509_58E3_5DFA_41A0_5F7919C23C82.label = Aerial5
video_1700341A_379C_9A70_41BB_06789D5043EB.label = Animacija - Modul 7 Korak 3
video_0566E99A_2730_4AEE_41AF_C863E74335C6.label = Animacija - Modul_07_01_02
panorama_141C7235_002D_8F4D_4146_9537E1F73011.label = Lobby Modul 7
panorama_9223517B_E131_BC86_41C8_FDA19B6C5EB1.label = Lobby Modul 7
panorama_1373ADA7_1227_1D7C_4176_D9DF539F878A.label = M7K1 - Fermentisani proizvodi
panorama_0C6A95FB_122F_0CD4_419E_B6CB67185479.label = M7K2 - Skladiste
panorama_32C10048_122F_0334_4185_0EEC01983944.label = M7K3 - Kantina
panorama_0C6CFB82_122F_0534_4188_CFAB5A3BFBED.label = M7K3 - Kantina Still
panorama_7855EA7B_1D52_1AF2_419C_F4968135DEA1.label = M7K4 - Kancelarija Tehnologa
panorama_1299BA3F_3787_8EB0_41C6_3C8C58ADAFB1.label = M7K5 - Kancelarija Tehnologa
### Video
videolevel_9E46621F_859D_F8E1_41C4_634361E8BDE4.url = media/video_0566E99A_2730_4AEE_41AF_C863E74335C6_en.m3u8
videolevel_1B966C2C_27CF_CA2A_41B2_64E758001DE7.url = media/video_0566E99A_2730_4AEE_41AF_C863E74335C6_en.mp4
videolevel_9E46621F_859D_F8E1_41C4_634361E8BDE4.posterURL = media/video_0566E99A_2730_4AEE_41AF_C863E74335C6_poster_en.jpg
videolevel_1B966C2C_27CF_CA2A_41B2_64E758001DE7.posterURL = media/video_0566E99A_2730_4AEE_41AF_C863E74335C6_poster_en.jpg
videolevel_99B1A94D_859C_2B66_41D1_6BAD11AB5F5F.url = media/video_1700341A_379C_9A70_41BB_06789D5043EB_en.m3u8
videolevel_CF8F739E_446D_5A15_417E_2ED237F1C434.url = media/video_1700341A_379C_9A70_41BB_06789D5043EB_en.mp4
videolevel_99B1A94D_859C_2B66_41D1_6BAD11AB5F5F.posterURL = media/video_1700341A_379C_9A70_41BB_06789D5043EB_poster_en.jpg
videolevel_CF8F739E_446D_5A15_417E_2ED237F1C434.posterURL = media/video_1700341A_379C_9A70_41BB_06789D5043EB_poster_en.jpg
### Video Subtitles
## Skin
### Button
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_6C16FE00_2770_49DA_41BE_822AE4BAA838.label = DA
Button_713712F8_2730_BE2A_41C3_CDEDBE5FA296.label = DA
Button_21048E39_BEB4_A282_41AC_B28523DEA72D.label = Deklaracija proizvoda
Button_EB96D5CF_EB69_9995_41E8_534017511291.label = Direktor mlekare
Button_EB93BD40_DBE9_3B84_41DC_1142B9AC44F8.label = Direktor mlekare
Button_1E1362C1_BE8B_A383_41E0_CD4E7AA4ED9F.label = General prinicples of food hygiene
Button_8D62C534_BF97_E682_41CB_D530C13466D8.label = Homogenizacija, procedura
Button_A875AA9A_DBAB_3E84_41E5_262DBD7C7018.label = IDI U HLADNJAČU
Button_4FFDB36B_1D52_0A12_4199_15EF4B546D14.label = IDI U KANCELARIJU TEHNOLOGA
Button_B851A77F_1261_0DCC_41A0_F37CD31BA38D.label = IDI U KANTINU
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_7C09BF09_F044_5EF4_41DB_340E38F3269F.label = Izračunavanje ugljeničnog otiska belog sira
Button_D4EB922E_F55B_54B7_41CA_C8D5CEC18647.label = Kritične kontrolne tačke
Button_EB946D3E_DBE9_3BFC_41E8_055A52A94BE9.label = Laborant
Button_EB96D5CD_EB69_9995_41C8_106564540BB2.label = Laborant
Button_C48883E1_F579_FBBB_41E5_D82BEE3BC44B.label = Modul 1 - Higijena pogona i opreme
Button_38DCA6B2_263E_987F_41BD_DBE18B95C8DE.label = Modul 1 - Higijena pogona i opreme
Button_78614637_6DF7_9908_41DB_5371629B16F5.label = Modul 1 - Higijena pogona i opreme
Button_B87AFB52_9BE3_AC46_41D0_C2788516CDD2.label = Modul 1 - Literatura
Button_342BC52C_0071_6F30_411D_1757E42D6740.label = Modul 10 - Analiza životnog ciklusa proizvoda od mleka
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_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_C487A3E4_F579_FBB9_41EA_1F77B7503E51.label = Modul 3 - Proizvodnja pasterizovanog mleka
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_A20D5227_BFB4_A28F_41E1_97E5CDACDF58.label = Modul 4 - Literatura
Button_C487D3E5_F579_FBBB_41C7_EF6EFA99D86D.label = Modul 4 - Proizvodnja fermentisanih proizvoda od mleka
Button_7BAAD539_6E13_7B78_41B5_3E000DA699B4.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_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_9993D83B_B80B_A55F_41BC_BC12DA23B8EF.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_C48423E7_F579_FB87_41BB_EFB928BEC80B.label = Modul 6 - Izrada HACCP plana za proizvode od mleka
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Button_A23D0D95_BFB4_A182_41D2_DECCD54EDD65.label = Modul 6 - Literatura
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### Multiline Text
HTMLText_0FF83E2A_4463_2A3D_41C8_27DA9FC9C0CB.html = Uzrok retke, vodene konzistencije jogurta je:
Klikni na svaku funkciju da dobiješ kratko objašnjenje uloge zaposlenog, a zatim obeleži one članove koje smatraš ključnim za minimalni sastav HACCP tima.
Klikni na svaku funkciju da dobiješ kratko objašnjenje uloge zaposlenog, a zatim obeleži one članove koje smatraš ključnim za minimalni sastav HACCP tima.
Donosi ključne odluke, odobrava resurse, obezbeđuje da HACCP plan bude implementiran.
Donosi ključne odluke, odobrava resurse, obezbeđuje da HACCP plan bude implementiran.
Odgovoran za ispravnost i održavanje opreme koja utiče na bezbednost proizvoda i pravilno sprovođenje kontrolnih mera.
Odgovoran za ispravnost i održavanje opreme koja utiče na bezbednost proizvoda i pravilno sprovođenje kontrolnih mera.
Odgovoran za tehnološki proces proizvodnje, razume sve faze od prijema mleka do pakovanja gotovog proizvoda.
Odgovoran za tehnološki proces proizvodnje, razume sve faze od prijema mleka do pakovanja gotovog proizvoda.
Sprovodi mikrobiološke, hemijske i fizičke analize sirovog mleka, međuproizvoda i gotovih proizvoda.
Sprovodi mikrobiološke, hemijske i fizičke analize sirovog mleka, međuproizvoda i gotovih proizvoda.
Upoznat sa osnovnim procedurama kontrole mleka, još uvek se obučava.
Upoznat sa osnovnim procedurama kontrole mleka, još uvek se obučava.
Upoznat sa procedurama prijema i kontrole mleka, ali nema dovoljno znanja za sve faze HACCP analize.
Upoznat sa procedurama prijema i kontrole mleka, ali nema dovoljno znanja za sve faze HACCP analize.
Da li su Rezultati mikrobioloških analiza usaglašeni sa propisanim?
Da li su analizirana fizičko-hemijska svojstva proizvoda usaglašena sa propisanim?
Dobra odluka. Proizvodna partija je bezbedno iskorišćena bez ugrožavanja kvaliteta i reputacije kompanije. Prenamenom proizvoda smanjeni su gubici i sprečeno je nepotrebno bacanje hrane.
Dobrodošao/la u modul „Kontrola bezbednosti i kvaliteta proizvoda od mleka“
Proizvodnja Jogurta sa 1% mlečne masti je završena, a proizvodna partija je spremna za kontrolu kvaliteta pre puštanja u promet.
U skladu sa planom uzorkovanja, tvoj zadatak je da izvršiš pravilno uzorkovanje proizvoda za mikrobiološke i fizičko-hemijske analize, da pošalješ uzorke u eksternu laboratoriju, kao i da pripremiš uzorke za internu senzornu ocenu kvaliteta.
Nakon uzorkovanja, zajedno sa kolegama sprovedi senzornu analizu proizvoda. Ukoliko postoji odstupanje od željenog senzornog kvaliteta, na raspolaganju su ti procesni zapisi i specifikacija proizvoda, kako bi procenio/la šta je uzrok odstupanja.
Kada rezultati eksternih analiza budu dostupni, potrebno je da ih protumačiš, uporediš sa definisanim graničnim vrednostima i doneseš odluku o tome da li proizvodna partija ispunjava uslove za puštanje u promet.
* Kako bi uspešno završio/la ovaj zadatak, preporučujemo da koristiš literaturu koja ti je na raspolaganju - klikom na "knjižicu" u donjem desnom uglu ekrana.
Ispred tebe su tri uzorka jogurta proizvedenog pre 24h. Jedan uzorak je sa početka, jedan iz sredine a jedan sa kraja proizvodne linije. Možeš pristupiti oceni senzornog kvaliteta.
Laboratorijski tehničar je stigao po uzorke za mikrobiološku i fizičko-hemijsku analizu. Tvoj zadatak je sada da pripremiš prateću dokumentaciju i predaš uzorke laboratorijskom tehničaru.
Nakon uzorkovanja, odnesi uzorke u hladnjaču, obeleži ih i odloži ih na policu namenjenu za kontrolne uzorke.
Pažljivo prouči Specifikaciju proizvoda i tehnološki dnevnik, i proveri da li je jučerašnja partija urađena tačno prema proizvođačkoj specifikaciji.
Pre nego što nastaviš sa sledećim modulom u Virtuelnoj mlekari, uradi završni test i proveri koliko si uspešno savladao/la sadržaj ovog modula.
Srećan rad!
Pregledaj zbirne rezultate senzorne ocene i proveri da li neka karakteristika odstupa od očekivanog kvaliteta proizvoda.
Proizvedena je šarža od 1000 L jogurta sa 1% mlečne masti. Nakon punjenja, proizvodi sa proizvodne trake odlaze u hladnjaču. Pre odlaganja u hladnjaču potrebno je uzeti kontrolne uzorke sa početka, sredine i kraja proizvodnje. Ovi uzorci će se nakon hlađenja koristiti za internu senzornu analizu i praćenje kvaliteta tokom roka trajanja.
Prošlo je 24 sata. Proizvodna partija je ohlađena i nalazi se u skladištu gotovih proizvoda. Danas je, u skladu sa planom periodičnog uzorkovanja, potrebno uzeti uzorke za eksternu mikrobiološku i fizičko-hemijsku analizu.
Rezultati mikrobioloških i fizičko-hemijskih analiza pokazuju da je proizvodna partija usaglašena sa definisanim zahtevima. Međutim, senzornom analizom utvrđeno je odstupanje u kvalitetu proizvoda, i to u karakteristici teksture. Tvoj sledeći zadatak je da utvrdiš mogući uzrok neusaglašenosti. Pozovi šeficu smene - Draginju i reci joj da pošalje na uvid sve relevantne zapise kako bi se utvrdio uzrok neusaglašene teksture Jogurta.
Tvoj poslednji zadatak je da od tri razmatrane opcije izabereš jednu.
Tvoj sledeći zadatak je da odeš u kantinu i okupiš članove senzornog panela radi ocene senzornog kvaliteta jogurta.
Zadatak senzornog panela, koji čini 6 panelista uključujući i tebe, jeste da proceni da li je senzorni kvalitet jogurta u skladu sa definisanim senzornim karakteristikama proizvoda. Sada pristupi internoj senzornoj analizi kontrolnih uzoraka koji su uzeti prethodnog dana. Pre početka ocenjivanja pažljivo pročitaj Uputstvo.
Čestitam!
Modul „Kontrola kvaliteta proizvoda od mleka“ uspešno je završen.
Nakon završetka ovog modula, osposobljen/a si da pravilno sprovedeš uzorkovanje proizvoda za senzorne, mikrobiološke i fizičko-hemijske analize, kao i da organizuješ slanje uzoraka u eksternu laboratoriju. Naučio/la si kako da proceniš usaglašenost proizvoda sa zahtevima bezbednosti hrane i proizvođačkom specifikacijom i pravilno tumačiš rezultate analiza.
Stekao/la si uvid u značaj senzorne analize u kontroli kvaliteta fermentisanih proizvoda, kao i ulogu tehnoloških parametara i starter kultura u formiranju teksture jogurta. Naučio/la si kako da analiziraš tehnološke zapise, identifikuješ uzrok neusaglašenosti proizvoda i doneseš odluku o daljem postupanju sa proizvodnom partijom u skladu sa principima bezbednosti hrane, ekonomičnosti proizvodnje i održivog upravljanja resursima.
Sada možeš da pređeš na sledeći modul u Virtuelnoj mlekari.
Srećan rad!
Komentari panelista:
- Tekstura proizvoda je nedovoljno čvrsta
- Tekstura jogurta je suviše retka
- Konzistencija proizvoda nije dovoljno gusta
- Proizvod ima slabo izraženu čvrstinu
- Konzistencija jogurta je previše tečna
- Proizvod ima razređenu teksturu
Na osnovu rezultata senzorne analize može se zaključiti da postoje odstupanja u kvalitetu proizvoda. Za kompletnu procenu usaglašenosti proizvoda i konačnu odluku o proizvodnoj partiji, sačekaj da e-mail-om stignu rezultati mikrobioloških i fizičko-hemijskih analiza.
Zaključak je ispravan. U proizvodnji ovog jogurta koristi se starter kultura ZNAJ – Yo 75 Plus Pro, koja sadrži sojeve sposobne za produkciju egzopolisaharida (EPS). Ova jedinjenja doprinose formiranju gušće i stabilnije teksture, čime se koriguje prirodno slabija konzistencija karakteristična za niskomasne jogurte.
Tvoj poslednji zadatak je doneseš odluku o daljem postupanju sa ovom proizvodnom partijom.
Obrazloženje: Prenamenom proizvoda omogućava se iskorišćenje sirovine bez ugrožavanja bezbednosti potrošača i reputacije kompanije. Ovakav pristup zahteva dodatni angažman proizvodnih resursa. Pre donošenja konačne odluke proveri da li je prenamena proizvoda u skladu sa specifikacijom proizvoda „Sitan sir“.
Obrazloženje: Proizvod je bezbedan za potrošača ali senzorno odstupa od standarda kvaliteta. Puštanjem proizvoda na tržište izbegavaju se dodatni troškovi i gubici, ali postoji rizik narušavanja reputacije kompanije i nezadovoljstva potrošača.
Obrazloženje: Uništavanjem proizvodne partije sprečava se plasiranje proizvoda koji ne ispunjava senzorne standarde, čime se čuva reputacija kompanije. Međutim, ovakva odluka dovodi do ekonomskih gubitaka, dodatnog angažovanja resursa i povećanog opterećenja životne sredine usled bacanja hrane.