prikaz prve stranice dokumenta Utjecaj vrste salamure na senzorska svojstva sira u tipu mozzarelle
Embargo period 2025-10-01
master's thesis
Utjecaj vrste salamure na senzorska svojstva sira u tipu mozzarelle
Zagreb: University of Zagreb, Faculty of Agriculture, 2024. urn:nbn:hr:204:618901
Krnjača, Paula
University of Zagreb
Faculty of Agriculture
Dairy Science

Institutional repository: Repository Faculty of Agriculture University of Zagreb

Cite this document

Krnjača, P. (2024). Utjecaj vrste salamure na senzorska svojstva sira u tipu mozzarelle (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:618901

Krnjača, Paula. "Utjecaj vrste salamure na senzorska svojstva sira u tipu mozzarelle." Master's thesis, University of Zagreb, Faculty of Agriculture, 2024. https://urn.nsk.hr/urn:nbn:hr:204:618901

Krnjača, Paula. "Utjecaj vrste salamure na senzorska svojstva sira u tipu mozzarelle." Master's thesis, University of Zagreb, Faculty of Agriculture, 2024. https://urn.nsk.hr/urn:nbn:hr:204:618901

Krnjača, P. (2024). 'Utjecaj vrste salamure na senzorska svojstva sira u tipu mozzarelle', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 21 December 2024, https://urn.nsk.hr/urn:nbn:hr:204:618901

Krnjača P. Utjecaj vrste salamure na senzorska svojstva sira u tipu mozzarelle [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2024 [cited 2024 December 21] Available at: https://urn.nsk.hr/urn:nbn:hr:204:618901

P. Krnjača, "Utjecaj vrste salamure na senzorska svojstva sira u tipu mozzarelle", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:204:618901

Metadata
TitleUtjecaj vrste salamure na senzorska svojstva sira u tipu mozzarelle
Title (english)Impact of cheese brine on sensory evaluation of mozzarella
AuthorPaula Krnjača
MentorIva Dolenčić Špehar (mentor)
Committee memberIva Dolenčić Špehar (predsjednik povjerenstva)
Committee memberDarija Bendelja Ljoljić (član povjerenstva)
Committee memberNataša Hulak (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Agriculture
(Dairy Science)
Zagreb
Defense date and country2024-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Abstract
Mozzarella je meki sir iz skupine pasta filata za koji je karakteristično da se nakon proizvodnje uranja u salamuru, vodenu otopinu soli, CaCl2, solne ili limunske kiseline. Uranjanjem mozzarelle u salamuru sprječava se isušivanje površine sira uz istovremenu interakciju sastojaka sira i salamure. Dodatno, kvaliteta salamure kao i dodani sastojci mogu utjecati na senzorska svojstva sira. Dodatak začina poput češnjaka, ružmarina, origana, bosiljka te mente najčešće se koristi radi poboljšanja senzorskih svojstava sira. Proizvedene su tri šarže sira u tipu mozzarelle te je sir pohranjen u tri vrste salamure: 1) vodena otopina limunske kiseline (0,5 g/L), 2) vodena otopina limunske kiseline (0,5 g/L) i kalcij-klorida (5 g/L), 3) vodena otopina limunske kiseline (0,5 g/L), kalcij-klorid (5 g/L) i vodenog ekstrakta bosiljka (20 g suhog bosiljka/L). Senzorna analiza provedena je 0., 5., 10. i 15. dana. Deskriptivnom senzornom analizom utvrđena je statistička značajnost (p<0,05) za parametre arome, presjeka, teksture, mirisa i okusa. Najbolje ocjene dodiljenje su mozzarelli u vodenoj otopini limunske kiseline i kalcijevog klorida.
Abstract (english)
Mozzarella is a soft cheese from the pasta filata group, which is characterized by being immersed in brine, an aqueous solution of salt, CaCl2, hydrochloric or citric acid, after production. Immersing the mozzarella in the brine prevents the surface of the cheese from drying out with the simultaneous interaction of the ingredients of the cheese and the brine. Additionally, the quality of the brine as well as the added ingredients can affect the sensory properties of the cheese. The addition of spices such as garlic, rosemary, oregano, basil and mint is most often used to improve the sensory properties of cheese. Three batches of mozzarella type cheese were produced and the cheese was stored in three types of brine: 1) aqueous solution of citric acid (0.5 g/L), 2) aqueous solution of citric acid (0.5 g/L) and calcium chloride (5 g/L), 3) aqueous solution of citric acid (0.5 g/L), calcium chloride (5 g/L) and water extract of basil (20 g dry basil/L). Sensory analysis was performed on days 0, 5, 10 and 15. Descriptive sensory analysis revealed statistical significance (p<0.05) for the parameters of aroma, section, texture, smell and taste. The best grades are awarded to mozzarella in an aqueous solution of citric acid and calcium chloride.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:204:618901
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 conditionsEmbargoed access
Embargo expiration date: 2025-10-01
Terms of useLicence In copyright icon
Created on2024-10-25 06:55:19