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master's thesis
Senzorska kvaliteta paških sireva
Zagreb: University of Zagreb, Faculty of Agriculture, 2019. urn:nbn:hr:204:778041
Lugarić, Nikolina
University of Zagreb
Faculty of Agriculture
Dairy Science

Institutional repository: Repository Faculty of Agriculture University of Zagreb

Cite this document

Lugarić, N. (2019). Senzorska kvaliteta paških sireva (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:778041

Lugarić, Nikolina. "Senzorska kvaliteta paških sireva." Master's thesis, University of Zagreb, Faculty of Agriculture, 2019. https://urn.nsk.hr/urn:nbn:hr:204:778041

Lugarić, Nikolina. "Senzorska kvaliteta paških sireva." Master's thesis, University of Zagreb, Faculty of Agriculture, 2019. https://urn.nsk.hr/urn:nbn:hr:204:778041

Lugarić, N. (2019). 'Senzorska kvaliteta paških sireva', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 20 November 2024, https://urn.nsk.hr/urn:nbn:hr:204:778041

Lugarić N. Senzorska kvaliteta paških sireva [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2019 [cited 2024 November 20] Available at: https://urn.nsk.hr/urn:nbn:hr:204:778041

N. Lugarić, "Senzorska kvaliteta paških sireva", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:204:778041

Metadata
TitleSenzorska kvaliteta paških sireva
Title (english)Sensory quality of Paški cheese
AuthorNikolina Lugarić
MentorNeven Antunac (mentor)
Committee memberNeven Antunac (predsjednik povjerenstva)
Committee memberDubravka Samaržija (član povjerenstva)
Committee memberNataša Mikulec (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Agriculture
(Dairy Science)
Zagreb
Defense date and country2019-01-31, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Abstract
U radu je opisana senzorska kvaliteta Paškog sira, koja je rezultat petogodišnjeg ocjenjivanja senzorske kvalitete, od 2011.-2015. godine. U organizaciji Hrvatske poljoprivredne agencije (HPA) i Udruge proizvođača Paškog sira, provedeno je senzorsko ocjenjivanje za 162 uzorka Paškog sira, od strane stručnog ocjenjivačkog povjerenstva a prema Pravilniku za ocjenjivanje kakvoće mlijeka i mliječnih proizvoda (2012.). Cilj istraživanja bio je utvrditi da li senzorska ocjenjivanja Paškog sira koja se održavaju jednom godišnje, utječu na poboljšanje kvalitete sira pojedinih proizvođača, koji sir proizvode u domaćinstvu ili na registriranom obiteljskom poljoprivrednom gospodarstvu. Broj proizvođača koji su sudjelovali na ocjenjivanjima bio je promjenjiv iz godine u godinu, najmanje (7) ih je bilo 2010. g. a najviše (37) na kraju ocjenjivanja 2015. g., što potvrđuje da je interes proizvođača za takvim manifestacijama bio iz godine u godinu sve veći. Paški sirevi su s najnižim brojem bodova (17,21) ocijenjeni u 2011. g., tj. u drugoj godini senzorskog ocjenjivanja. U naredne dvije godine kvaliteta Paških sireva bila je značajno bolja, budući su sirevi u 2013. g. ocijenjeni s 19,20 bodova od maksimalno mogućih 20,00 bodova. U 2014. i 2015. godini je zabilježeno postupno smanjenje ukupne kvalitete Paških sireva, budući da je iz godine u godinu broj izlagača paških sireva bio različit, uz sudjelovanje određenog broja novih proizvođača.
Abstract (english)
This paper describes Paški cheese and his sensory quality which was evaluated during the six-year period (2010-2015). The Croatian Agricultural Agencies (HPA) and the Association of producers of Paški cheese conducted 162 samples of Paški cheese at the Faculty of Agriculture, University of Zagreb, by the expert committee according to the Guidelines for the Evaluation of Quality of Milk and Dairy Products (2012). The aim of the research was to determine whether the sensory evaluation of Paški cheese, which is carried out once a year, has an impact on the improvement of the cheese quality of individual cheese producers in the household or on a registered family farm. The number of producers who participated in the evaluations was variable from year to year, at least (7) were in 2010 and at the most (37) at the end of the assessment in 2015, confirming that the producer's interest in such events was increasing year-on-year. Paški cheeses were evaluated with the lowest score (17.21) in 2011, ie. the second year of sensory evaluation. In the next two years, the quality of Paški cheese was significantly better, since the cheeses in 2013 were rated with 19,20 points out of the maximum possible 20,00 points. In 2014 and 2015, there was a gradual decrease in the overall quality of Paški cheese since the number of presenters of Paški cheese was different from year to year, with the participation of a number of new producers.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:204:778041
Study programmeTitle: Production and Processing of Milk
Study programme type: university
Study level: graduate
Academic / professional title: magistar / magistra inženjer/inženjerka proizvodnje i prerade mlijeka (magistar / magistra inženjer/inženjerka proizvodnje i prerade mlijeka)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2019-02-19 14:05:42