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undergraduate thesis
Vrste svježih mekih sireva od mlijeka i sirutke
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. urn:nbn:hr:159:943708
Samardžić, Anđela
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

Samardžić, A. (2010). Vrste svježih mekih sireva od mlijeka i sirutke (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:943708

Samardžić, Anđela. "Vrste svježih mekih sireva od mlijeka i sirutke." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:943708

Samardžić, Anđela. "Vrste svježih mekih sireva od mlijeka i sirutke." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:943708

Samardžić, A. (2010). 'Vrste svježih mekih sireva od mlijeka i sirutke', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 12 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:943708

Samardžić A. Vrste svježih mekih sireva od mlijeka i sirutke [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2024 September 12] Available at: https://urn.nsk.hr/urn:nbn:hr:159:943708

A. Samardžić, "Vrste svježih mekih sireva od mlijeka i sirutke", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:943708

Metadata
TitleVrste svježih mekih sireva od mlijeka i sirutke
Title (english)Varieties of fresh soft cheeses from milk and whey
AuthorAnđela Samardžić
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 country2010-07-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Svježi meki sirevi obuhvaćaju vrste dobivene kiselinskom koagulacijom mlijeka ili kombinacijom djelovanja kiseline i topline te su odmah spremni za konzumaciju. Karakterističnog su blago kiselog, osvježavajućeg okusa i bijele boje. Sadržaj rada obuhvaća sve bitne aspekte u proizvodnji svježih mekih sireva od mlijeka i sirutke, od odabira sirovine za proizvodnju i njene obrade (tradicionalne i suvremene), promjena koje se događaju tijekom koagulacije kazeina / proteina sirutke, do karakteristika gruša i proizvedenog sira. Posebno poglavlje je posvećeno proizvodnji određenih vrsta svježih mekih sireva od mlijeka i sirutke, njihovu sastavu i senzorskim karakteristikama. Ove vrste sireva su lako probavljive, posjeduju dijetalna svojstva, a kod sireva od sirutke posebno se naglašava biološka vrijednost.
Abstract (english)
Fresh soft cheeses include varieties which are produced by the coagulation of milk via acidification or a combination of acid and heat, and which are instantly ready for consumption. They have characteristic mildly acidic, refreshing flavour and are white coloured. The content of this final work covers all the relavant aspects in the manufacture of fresh soft cheeses from milk and whey, from the selection of raw material and its processing (traditional and modern), changes that happen during casein / whey proteins coagulation, to characteristics of the curd and the cheese that has been produced. Special chapter is dedicated to the manufacture of certain types of fresh soft cheeses from milk and whey, their composition and sensory attributes. These varieties of cheeses are easily digestable, they posses dietary attributes, and in the case of whey cheeses biological significance is highly emphasised.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:943708
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 on2017-06-02 10:59:15