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master's thesis
Utjecaj načina soljenja na kemijski sastav, randman, reološke i senzorske osobine sira Škripavca
Zagreb: University of Zagreb, Faculty of Agriculture, 2023. urn:nbn:hr:204:249487
Ivaniš, Matea
University of Zagreb
Faculty of Agriculture

Institutional repository: Repository Faculty of Agriculture University of Zagreb

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Ivaniš, M. (2023). Utjecaj načina soljenja na kemijski sastav, randman, reološke i senzorske osobine sira Škripavca (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:249487

Ivaniš, Matea. "Utjecaj načina soljenja na kemijski sastav, randman, reološke i senzorske osobine sira Škripavca." Master's thesis, University of Zagreb, Faculty of Agriculture, 2023. https://urn.nsk.hr/urn:nbn:hr:204:249487

Ivaniš, Matea. "Utjecaj načina soljenja na kemijski sastav, randman, reološke i senzorske osobine sira Škripavca." Master's thesis, University of Zagreb, Faculty of Agriculture, 2023. https://urn.nsk.hr/urn:nbn:hr:204:249487

Ivaniš, M. (2023). 'Utjecaj načina soljenja na kemijski sastav, randman, reološke i senzorske osobine sira Škripavca', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 27 November 2024, https://urn.nsk.hr/urn:nbn:hr:204:249487

Ivaniš M. Utjecaj načina soljenja na kemijski sastav, randman, reološke i senzorske osobine sira Škripavca [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2023 [cited 2024 November 27] Available at: https://urn.nsk.hr/urn:nbn:hr:204:249487

M. Ivaniš, "Utjecaj načina soljenja na kemijski sastav, randman, reološke i senzorske osobine sira Škripavca", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:204:249487

Metadata
TitleUtjecaj načina soljenja na kemijski sastav, randman, reološke i senzorske osobine sira Škripavca
Title (english)Influence of salting method on the chemical composition, yield, rheological and sensory characteristics of Škripavac cheese
AuthorMatea Ivaniš
MentorSamir Kalit (mentor)
Committee memberSamir Kalit (predsjednik povjerenstva)
Committee memberIva Dolenčić Špehar (član povjerenstva)
Committee memberAnte Ivanković (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Agriculture
Zagreb
Defense date and country2023-09-05, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Abstract
Lički škripavac je autohtoni proizvod Like i dijela Korduna kojeg karakterizira škripavost tijekom žvakanja. U pokusu je standardnom tehnologijom proizveden škripavac uz korištenje 40 kg mlijeka podijeljenog u dva podjednaka dijela. Sir je soljen na dva načina: soljenjem sirnog zrna i soljenjem mlijeka. Sirevima su standardnim metodama utvrđeni kemijski sastav, fizikalna, reološka i senzorska svojstva te izračunate vrijednosti randmana i iskoristivosti masti i proteina. Istraživanjem je utvrđeno da sirevi soljeni u mlijeko zadržavaju veću količinu vode (P <0,05), imaju značajno niži prosječan udio proteina (P<0,01) te nižu pH vrijednost (P<0,001). Ovi su sirevi imali višu iskoristivost mliječne masti (P<0,05) te viši stvarni (P<0,0001) i naravnati randman (P<0,01), višu elastičnost (P<0,05) i deformiranost u točci loma (P<0,05), a nižu čvrstoću u drugoj kompresiji (P<0,05). Prosječan udio mliječne masti, aktivitet vode, iskoristivost proteina i ostale vrijednosti teksture (čvrstoća 1, lomljivost, kohezivnost i gumenost) nisu se značajno razlikovale, kao niti senzorne ocjene (P>0,05).
Abstract (english)
Lički Škripavac cheese is autochthonous product of Lika and part of Kordun regions which is characterized by squeaky sound made while chewing. In this study škripavac cheese was produced by standard method using 40 kg of milk divided in two equal parts. Cheese was salted using two methods: salting of curd and salting of milk. Physico-chemical, rheological, and sensory properties of chesse were determined by standard methods while yield, fat and protein usability were calculated. It was determined that cheeses salted in milk retain more water (P <0,05) and have significantly less protein (P <0,01) and lower pH value (P <0,001). These cheeses had higher milk fat usability (P <0,05) and higher average yield (P <0,01), elasticity (P <0,05), and deformation (P <0,05) but lower hardness in second compression (P <0,05). Average milk fat ratio, water activity, protein usability and textural profile characteristics (hardness 1, fracturability, cohesiveness, gumminess) were not significantly different which is also true for its sensory grades (P > 0,05).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:204:249487
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2023-09-07 10:55:52