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master's thesis
Kvaliteta kuhanih svježih sireva od kravljeg i ovčjeg mlijeka te sirutke
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:486471
Novak, Ivan
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

Novak, I. (2011). Kvaliteta kuhanih svježih sireva od kravljeg i ovčjeg mlijeka te sirutke (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:486471

Novak, Ivan. "Kvaliteta kuhanih svježih sireva od kravljeg i ovčjeg mlijeka te sirutke." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:486471

Novak, Ivan. "Kvaliteta kuhanih svježih sireva od kravljeg i ovčjeg mlijeka te sirutke." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:486471

Novak, I. (2011). 'Kvaliteta kuhanih svježih sireva od kravljeg i ovčjeg mlijeka te sirutke', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 20 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:486471

Novak I. Kvaliteta kuhanih svježih sireva od kravljeg i ovčjeg mlijeka te sirutke [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2025 January 20] Available at: https://urn.nsk.hr/urn:nbn:hr:159:486471

I. Novak, "Kvaliteta kuhanih svježih sireva od kravljeg i ovčjeg mlijeka te sirutke", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:486471

Metadata
TitleKvaliteta kuhanih svježih sireva od kravljeg i ovčjeg mlijeka te sirutke
Title (english)Quality of cooked fresh cheese made from cow and sheep milk and whey
AuthorIvan Novak
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 country2011-07-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Svrha ovoga rada bila je proizvesti kuhani svježi sir od zakiseljenog kravljeg i ovčjeg mlijeka te sirutke i sirutke uz dodatak 20% prethodno navedenih vrsta mlijeka u cilju povećanja nutritivne vrijednosti i prinosa sira zbog zadržavanja proteina sirutke. Najveći udio proteina sadržavali su sirevi od ovčjeg mlijeka, a najmanji sirevi od sirutke dok se dodavanjem mlijeka u sirutku količina proteina bitno povećala. Najveći prinos postignut je kod sireva od ovčjeg mlijeka (24,18%) u usporedbi sa sirevima od kravljeg mlijeka (16,07%), a najmanji kod sireva od sirutke (3,45%) dok je dodavanjem kravljeg ili ovčjeg mlijeka u sirutku prinos povećan (5,64% ili 7,54%). Sirevi od ovčjeg mlijeka najbolje su senzorski ocijenjeni (20 bodova), a najlošije su ocijenjeni sirevi od mješavine sirutke i ovčjeg mlijeka (15,22 boda). Sirevi od obje vrste mlijeka imali su sličnu, a puno tvrđu konzistenciju u odnosu na sireve od sirutke ili od mješavine s obje vrste mlijeka koji su bili mazive konzistencije. Prema udjelu masti u suhoj tvari, svi proizvedeni kuhani sirevi mogu se svrstati u kategoriju polumasnih sireva.
Abstract (english)
The purpose of the paper was to produce cooked fresh cheese made from acidified cow and sheep milk, whey and whey supplemented with 20% of the previously mentioned milk types in order to increase the nutritional value and cheese yield due to the retention of whey proteins. Cheese made from sheep milk contained the highest protein content while cheese made from whey contained the lowest, by supplementing milk to whey, the protein content had substantially increased. Cheese produced from sheep milk achieved the highest yield (24,18%) compared to the cheese produced from cow milk (16,07%) while the lowest yield was achieved in cheese produced from whey (3,45%), by supplementing cow or sheep milk to whey, the yield had increased (5,64% or 7,54%). Cheese made from sheep milk received the best sensory grade (20 points) while cheese made from the mixture of whey and sheep milk received the lowest grade (15,22 points). Cooked fresh cheese produced from milk had much firmer consistency compared to the cheese produced from whey and whey-milk mixture. According to the dry matter fat content, all produced cooked cheese types belong to the category of half fat cheese.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:486471
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-31 12:16:08