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master's thesis
Praćenje zrenja sira Rici primjenom senzorskih i fizikalno-kemijskih analiza
Zagreb: University of Zagreb, Faculty of Agriculture, 2023. urn:nbn:hr:204:889393
Petrinec, Karla
University of Zagreb
Faculty of Agriculture
Dairy Science

Institutional repository: Repository Faculty of Agriculture University of Zagreb

Cite this document

Petrinec, K. (2023). Praćenje zrenja sira Rici primjenom senzorskih i fizikalno-kemijskih analiza (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:889393

Petrinec, Karla. "Praćenje zrenja sira Rici primjenom senzorskih i fizikalno-kemijskih analiza." Master's thesis, University of Zagreb, Faculty of Agriculture, 2023. https://urn.nsk.hr/urn:nbn:hr:204:889393

Petrinec, Karla. "Praćenje zrenja sira Rici primjenom senzorskih i fizikalno-kemijskih analiza." Master's thesis, University of Zagreb, Faculty of Agriculture, 2023. https://urn.nsk.hr/urn:nbn:hr:204:889393

Petrinec, K. (2023). 'Praćenje zrenja sira Rici primjenom senzorskih i fizikalno-kemijskih analiza', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 21 December 2024, https://urn.nsk.hr/urn:nbn:hr:204:889393

Petrinec K. Praćenje zrenja sira Rici primjenom senzorskih i fizikalno-kemijskih analiza [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2023 [cited 2024 December 21] Available at: https://urn.nsk.hr/urn:nbn:hr:204:889393

K. Petrinec, "Praćenje zrenja sira Rici primjenom senzorskih i fizikalno-kemijskih analiza", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:204:889393

Metadata
TitlePraćenje zrenja sira Rici primjenom senzorskih i fizikalno-kemijskih analiza
Title (english)Monitoring the ripening of Rici cheese using sensory and physico-chemical analyses
AuthorKarla Petrinec
MentorNataša Mikulec (mentor)
Committee memberNataša Mikulec (predsjednik povjerenstva)
Committee memberNeven Antunac (član povjerenstva)
Committee memberSamir Kalit (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Agriculture
(Dairy Science)
Zagreb
Defense date and country2023-09-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Abstract
Tijekom zrenja sira odvija se niz biokemijskih i fizikalno-kemijskih promjena pod određenim uvjetima te nastaju spojevi okusa i arome sira. Biokemijskim reakcijama kao što su proteoliza i lipoliza tijekom zrenja nastaju slobodne aminokiseline i masne kiseline koje su odgovorne za stvaranje arome sira te imaju utjecaj na senzorska svojstva sira. Cilj rada je odrediti senzorske i fizikalno-kemijske značajke te koeficijent regresije između određivanih značajki. Također, praćenjem pojedinih parametara u različitim fazama zrenja odrediti će se optimalno trajanje zrenja sira Rici. Fizikalno-kemijski parametri određeni su odgovarajućim i propisanim standardnim metodama. Provedena je i senzorska analiza sira. Analiza je utvrđeno 44,34% vode u bezmasnoj suhoj tvari zrelog sira i 45,81% masti u suhoj tvari. Nadalje, na kraju zrenja, sir Rici sadrži 1,02% soli te pH-vrijednost iznosi 5,54. Na temelju provedenih analiza, utvrđeno je da sir Rici pripada skupini ekstra tvrdog sira. Optimalno trajanje zrenja sira Rici je 10 mjeseci.
Abstract (english)
During the ripening of cheese, a number of biochemical and physico-chemical changes take place under certain conditions, and compounds of cheese taste and aroma are formed. Biochemical reactions such as proteolysis and lipolysis during ripening produce free amino acids and fatty acids that are responsible for creating the aroma of the cheese and have an impact on the sensory properties of the cheese. The aim of this paper is to determine the sensory and physico-chemical characteristics and the degree of regression between the determined characteristics. Also, by monitoring individual parameters in different stages of ripening, the optimal duration of ripening of Rici cheese will be determined. Physico-chemical parameters were determined by appropriate and prescribed standard methods. Sensory analysis of the cheese was also performed. Analyzes revealed 44,34% of water in the fat-free dry matter of mature cheese and 45,81% of fat in the dry matter. Furthermore, at the end of ripening, Rici cheese contains 1,02% salt and the pH-value is 5,54. Based on the conducted analyzes, it was determined the Rici cheese belongs to the group of extra hard cheese. The optimal ripening time for Rici cheese is 10 months.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:204:889393
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
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Created on2023-09-19 09:04:41