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undergraduate thesis
Održivost skute pakirane u modificiranoj atmosferi
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:840941
Zrilić, Matea
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

Zrilić, M. (2017). Održivost skute pakirane u modificiranoj atmosferi (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:840941

Zrilić, Matea. "Održivost skute pakirane u modificiranoj atmosferi." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:840941

Zrilić, Matea. "Održivost skute pakirane u modificiranoj atmosferi." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:840941

Zrilić, M. (2017). 'Održivost skute pakirane u modificiranoj atmosferi', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 12 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:840941

Zrilić M. Održivost skute pakirane u modificiranoj atmosferi [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 July 12] Available at: https://urn.nsk.hr/urn:nbn:hr:159:840941

M. Zrilić, "Održivost skute pakirane u modificiranoj atmosferi", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:840941

Metadata
TitleOdrživost skute pakirane u modificiranoj atmosferi
Title (english)Sustainbility of curd packed in a modified atmosphere
AuthorMatea Zrilić
MentorRajka Božanić (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 country2017-09-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
U radu je ispitivano produženje trajnosti lako pokvarljivog albuminskog sira – skute, pakiranjem u različitim uvjetima atmosfere. Skuta je pakirana u standardnoj atmosferi (78% dušika, 21% kisika, 0,03% ugljikovog dioksida), vakuumu te modificiranim atmosferama sa različitim udjelima N i CO2. Mikrobiološka analiza komercijalnih istraživanih sireva bila je prilično loša te se čuvanje nije moglo provesti dulje od 7 dana. Način pakiranja skute nije imao značajnog utjecaja na kiselost nakon 7 dana čuvanja. Uzorci skute pakirani u vakuumu imali su najveću sinerezu. Za pakiranje skute bila je pogodnija atmosfera sa više dušika, a manje ugljičnog dioksida. Najbolja senzorska svojstva pokazala je skuta pakirana u vakuumu.
Abstract (english)
This study investigated the possibility of prolonging the durability of easily degradable albumin cheese-curd, by packing samples in various atmospheric conditions. Samples of curd were packed in a standard atmosphere (78% nitrogen, 21% oxygen, 0,03% carbon dioxide), vacuum and modified atmospheres (MAP) with different nitrogen and carbon dioxide ratios. The microbiological analysis of commercially investigated cheeses was rather bad and therfore this cheese could not be stored for more than seven days. This study came to the conlusion that the mode of packaging doesn't have a significant influence on acidity after seven days of storage. Furthermore those samples of curd packed in vacuum had the biggest amount of sinter and the most suitable atmosphere for packing was the one with more nitrogen and less carbon dioxide. In addition to that also the best sensory properties were found with those samples packed in vacuum.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:840941
Study programmeTitle: Biotechnology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-09-14 12:11:56