prikaz prve stranice dokumenta Korištenje lizozima u sprečavanju ranog i ksnog nadimanja polutvrdih i tvrdih sireva
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master's thesis
Korištenje lizozima u sprečavanju ranog i ksnog nadimanja polutvrdih i tvrdih sireva
Zagreb: University of Zagreb, Faculty of Agriculture, 2019. urn:nbn:hr:204:996063
Lovrić, Katarina
University of Zagreb
Faculty of Agriculture
Dairy Science

Institutional repository: Repository Faculty of Agriculture University of Zagreb

Cite this document

Lovrić, K. (2019). Korištenje lizozima u sprečavanju ranog i ksnog nadimanja polutvrdih i tvrdih sireva (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:996063

Lovrić, Katarina. "Korištenje lizozima u sprečavanju ranog i ksnog nadimanja polutvrdih i tvrdih sireva." Master's thesis, University of Zagreb, Faculty of Agriculture, 2019. https://urn.nsk.hr/urn:nbn:hr:204:996063

Lovrić, Katarina. "Korištenje lizozima u sprečavanju ranog i ksnog nadimanja polutvrdih i tvrdih sireva." Master's thesis, University of Zagreb, Faculty of Agriculture, 2019. https://urn.nsk.hr/urn:nbn:hr:204:996063

Lovrić, K. (2019). 'Korištenje lizozima u sprečavanju ranog i ksnog nadimanja polutvrdih i tvrdih sireva', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 21 December 2024, https://urn.nsk.hr/urn:nbn:hr:204:996063

Lovrić K. Korištenje lizozima u sprečavanju ranog i ksnog nadimanja polutvrdih i tvrdih sireva [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2019 [cited 2024 December 21] Available at: https://urn.nsk.hr/urn:nbn:hr:204:996063

K. Lovrić, "Korištenje lizozima u sprečavanju ranog i ksnog nadimanja polutvrdih i tvrdih sireva", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:204:996063

Metadata
TitleKorištenje lizozima u sprečavanju ranog i ksnog nadimanja polutvrdih i tvrdih sireva
Title (english)The use of lysozyme in the prevention of early and late blowing of semi-hard and hard cheeses
AuthorKatarina Lovrić
MentorIva Dolenčić Špehar (mentor)
Committee memberIva Dolenčić Špehar (predsjednik povjerenstva)
Committee memberDubravka Samaržija (član povjerenstva)
Committee memberSamir Kalit (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Agriculture
(Dairy Science)
Zagreb
Defense date and country2019-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Abstract
Lizozim je prirodni enzim svih vrsta mlijeka. Općenito zbog svoje kemijske strukture i funkcije, lizozim karakterizira enzimatsko i neenzimatsko djelovanje. Zahvaljujući tome, lizozim u organizmu osim antiinflamatornog, mukoprotektivnog, imunomodulatornog i antialergijskog ima i antimikrobno djelovanje. Upravo zato enzim lizozim ima sve veću primjenu u prehrambenoj industriji. Lizozim ima visoki potencijal u konzerviranju hrane zbog svoje stabilnosti u širokom rasponu pH vrijednosti i temperature. Pored različitih industrija hrane, lizozim se koristi i u proizvodnji polutvrdih i tvrdih sireva, u cilju sprečavanja ranog i kasnog nadimanja. Međutim, budući da postoji 2200 različitih vrsta sireva njegov antimikrobni potencijal nije isti za sve vrste sireva. Stoga je u ovom radu dan pregled rezultata istraživanja o njegovu korištenju u sprječavanje ranog i kasnog nadimanja polutvrdih i tvrdih vrsta sireva.
Abstract (english)
Lysozyme is a natural enzyme of all kinds of milk. Generally, due to its chemical structure and function, lysozyme is characterized by enzymatic and non-enzymatic activity. Thanks to that, lysozyme in the body, except anti-inflammatory, mucoprotective, immunomodulatory and anti-allergic has an anti-microbial activity. Because of that, lysozyme are increasingly used in the food industry. Enzyme lysozyme has high potential for food preservation due to its stability over a wide range of pH and temperature. Beside for other food industries, lysozyme is most commonly used in the production of semi-hard and hard cheeses to prevent early and late blowing of cheese. Since there are 2200 different types of cheeses its antimicrobial potential is not the same for all types of cheeses. Therefore, this paper reviews the results of a studies on its use in the prevention of early and late blowing of semi-hard and hard cheeses.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:204:996063
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 on2019-11-18 09:53:54