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undergraduate thesis
Zreli sirevi tvrđeg tipa od kravljeg ili ovčjeg mlijeka
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. urn:nbn:hr:159:795088
Oštarić, Antonija
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

Oštarić, A. (2010). Zreli sirevi tvrđeg tipa od kravljeg ili ovčjeg mlijeka (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:795088

Oštarić, Antonija. "Zreli sirevi tvrđeg tipa od kravljeg ili ovčjeg mlijeka." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:795088

Oštarić, Antonija. "Zreli sirevi tvrđeg tipa od kravljeg ili ovčjeg mlijeka." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:795088

Oštarić, A. (2010). 'Zreli sirevi tvrđeg tipa od kravljeg ili ovčjeg mlijeka', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 04 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:795088

Oštarić A. Zreli sirevi tvrđeg tipa od kravljeg ili ovčjeg mlijeka [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2025 January 04] Available at: https://urn.nsk.hr/urn:nbn:hr:159:795088

A. Oštarić, "Zreli sirevi tvrđeg tipa od kravljeg ili ovčjeg mlijeka", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:795088

Metadata
TitleZreli sirevi tvrđeg tipa od kravljeg ili ovčjeg mlijeka
Title (english)Ripened hard cheeses produced from cow 's or ewe 's milk
AuthorAntonija Oštarić
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
Zreli sirevi tvrđeg tipa sačinjavaju veliku skupinu sireva koji se razlikuju podrijetlom, procesom proizvodnje i senzorskim osobinama, a zajedničke karakteristike su visok udio suhe tvari, grušanje kazeina pomoću proteolitičkih enzima i dugotrajno zrenje. U radu je detaljno opisana koagulacija kazeina, aktivnost mikroorganizama i njihovih enzima tijekom proizvodnje sira, važnost kvalitete mlijeka kao sirovine, glavne operacije tijekom tehnološkog procesa proizvodnje te sazrijevanje proizvedene sirne mase u gotov sir, željene arome i teksture. Također, u radu su navedene osnove proizvodnje i glavne karakteristike nekih najpoznatijih vrsta iz raznolikog asortimana sira tvrđeg tipa.
Abstract (english)
Ripened hard cheeses constitute a large group of cheeses, that are distinguished from each other by their origin, production process and sensory properties, while their mutual characteristics are high percentage of solids, couagulation of milk by proteolitoc enzymes and longlasting ripening. This final work in detail describes coagulation of casein, microbial and enzyme activity while producing the cheese, importance of quality of milk as a raw material, main operations in technological process of cheesemaking, and ripening of curd to become a mature cheese, which has desired aroma and texture. There are also specified basic steps in production, and general attributes of some of the best known types from the various assortment of ripened hard cheeses.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:795088
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 on2017-06-07 13:49:01