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undergraduate thesis
Tehnologija proizvodnje i karakteristike maslaca
Zagreb: University of Zagreb, Faculty of Agriculture, 2023. urn:nbn:hr:204:025043
Klindić, Arijana
University of Zagreb
Faculty of Agriculture
Dairy Science

Institutional repository: Repository Faculty of Agriculture University of Zagreb

Cite this document

Klindić, A. (2023). Tehnologija proizvodnje i karakteristike maslaca (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:025043

Klindić, Arijana. "Tehnologija proizvodnje i karakteristike maslaca." Undergraduate thesis, University of Zagreb, Faculty of Agriculture, 2023. https://urn.nsk.hr/urn:nbn:hr:204:025043

Klindić, Arijana. "Tehnologija proizvodnje i karakteristike maslaca." Undergraduate thesis, University of Zagreb, Faculty of Agriculture, 2023. https://urn.nsk.hr/urn:nbn:hr:204:025043

Klindić, A. (2023). 'Tehnologija proizvodnje i karakteristike maslaca', Undergraduate thesis, University of Zagreb, Faculty of Agriculture, accessed 21 December 2024, https://urn.nsk.hr/urn:nbn:hr:204:025043

Klindić A. Tehnologija proizvodnje i karakteristike maslaca [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2023 [cited 2024 December 21] Available at: https://urn.nsk.hr/urn:nbn:hr:204:025043

A. Klindić, "Tehnologija proizvodnje i karakteristike maslaca", Undergraduate thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:204:025043

Metadata
TitleTehnologija proizvodnje i karakteristike maslaca
Title (english)Production technology and characteristics of butter
AuthorArijana Klindić
MentorDarija Bendelja Ljoljić (mentor)
Committee memberDarija Bendelja Ljoljić (predsjednik povjerenstva)
Committee memberIvan Vnučec (član povjerenstva)
Committee memberIvica Kos (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Agriculture
(Dairy Science)
Zagreb
Defense date and country2023-09-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Abstract
Maslac se definira kao mliječni proizvod dobiven isključivo od mlijeka i/ili proizvoda dobivenih od mlijeka odnosno kiselog ili slatkog vrhnja. Po svom sastavu maslac mora sadržavati: minimalno 80% mliječne masti, maksimalno 16% vode i 2% suhe tvari bez masti. Tehnologija proizvodnje maslaca podrazumijeva postupke obiranja mliječne masti iz mlijeka, pasterizaciju vrhnja, hlađenje, zrenje vrhnja i bućkanje, ispiranje i gnjetenje maslačnog zrna te izradu maslaca i pakiranje. Također, u tehnologiji proizvodnje maslaca dopušteno je dodavanje kuhinjske soli, mikrobnih kultura i vode. Svi navedeni postupci su od ključne važnosti za dobivanje kvalitetnog proizvoda karakteristične zlatno-žute boje, slanog okusa i specifične arome. Maslac se proizvodi diskontinuiranom i kontinuiranom metodom, metodom koncentriranja vrhnja i NIZO procesom. Cilj ovog rada je na osnovu rezultata znanstvenih istraživanja prikazati tehnološke postupke proizvodnje maslaca kao i specifičnosti različitih načina proizvodnje.
Abstract (english)
Butter is defined as a dairy product obtained exclusively from milk and/or dairy products, i.e. sour or sweet cream. According to its composition, butter must contain at least 80% milk fat, not more than 16% water and 2% dry matter without fat. The technology of butter production includes the processes of milk fat skimming, pasteurization of cream, cooling, cream ripening and churning, washing and kneading of butter grains, butter making and packaging. The addition of table salt, microbial cultures and water is also allowed in butter making. All of the above processes are crucial to obtaining a quality product with a characteristic golden yellow color, salty flavor and aroma. Butter is produced by discontinuous and continuous method, cream concentration method and NIZO method. The aim of this paper is to present the technological processes of butter production and the peculiarities of different production methods based on the results of scientific research.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:204:025043
Study programmeTitle: Animal Sciences
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka animalnih znanosti (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka animalnih znanosti)
Type of resourceText
File originBorn digital
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Created on2024-09-26 12:08:47