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undergraduate thesis
Proizvodnja i karakteristike sira tipa Emmentaler
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:559665
Batinić, Josipa
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Milk and Milk Products

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Batinić, J. (2012). Proizvodnja i karakteristike sira tipa Emmentaler (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:559665

Batinić, Josipa. "Proizvodnja i karakteristike sira tipa Emmentaler." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:559665

Batinić, Josipa. "Proizvodnja i karakteristike sira tipa Emmentaler." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:559665

Batinić, J. (2012). 'Proizvodnja i karakteristike sira tipa Emmentaler', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 12 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:559665

Batinić J. Proizvodnja i karakteristike sira tipa Emmentaler [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 September 12] Available at: https://urn.nsk.hr/urn:nbn:hr:159:559665

J. Batinić, "Proizvodnja i karakteristike sira tipa Emmentaler", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:559665

Metadata
TitleProizvodnja i karakteristike sira tipa Emmentaler
Title (english)Production and properities of cheese type Emmentaler
AuthorJosipa Batinić
MentorLjubica Tratnik (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Technology of Milk and Milk Products)
Zagreb
Defense date and country2012-06-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Emmentaler se ubraja u tvrde sireve švicarskog tipa. Ime dobiva po dolini rijeke Emme u blizini Berna, a danas je jedan od najpoznatiji sireva diljem svijeta. Tradicionalna proizvodnja ementalera odlikuje se dugim i zahtjevnim zrenjem, a sve više se koristi kontinuirani način proizvodnje sa zrenjem blokova sira u folijama. Tradicionalni sir ima rupice veličine lješnjaka i oraha te slatkasto-kiselkastu aromu, koju dobiva dugim zrenjem djelovanjem bakterija propionske kiseline, dok sir koji sazrijeva u folijama ima znatno slabiju aromu. Ementaler pripada punomasnim sirevima pa je bogat izvor vitamina topljivih u mastima, ali i vitamina B2 i B12. Također je bogat izvor kalcija i fosfora, a sa 100 g sira može se zadovoljiti 100 % dnevna potreba organizma za kalcijem. Zreli Ementaler ne sadrži laktozu i bogat je izvor proteina i esencijalnih aminokiselina.
Abstract (english)
Emmentaler is one of the Swiss-type of cheese. It was named after the valley of the river Emme located near Bern. Today it is one of the most famous cheeses around the world. Traditional production of Emmentaler is characterized by long and demanding ripening. Nowerdays continuous production where blocks of cheese ripen in the foil is used more often. The size of holes in the traditional cheese is in the range of hazelnuts and walnuts. The characteristic sweet-sour flavor originates from long ripening and metabolic action of propionic acid bacteria while cheese ripened in the foil has much weaker flavor. Emmentaler belongs to full-fat cheeses, so it is a rich source of vitamins soluble in fats and vitamins B2 and B12. It is a rich source of calcium and phosphorus, too. A portion of 100 g of cheese can satisfy daily reference intake for calcium of an adult. Ripe Emmentaler does not contain lactose and it is rich source of proteins and amino acids.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:559665
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-16 09:15:00