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undergraduate thesis
Mogućnosti primjene nekih novih metoda pakiranja u proizvodnji sira
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:936692
Čabrilo, Tereza
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

Čabrilo, T. (2018). Mogućnosti primjene nekih novih metoda pakiranja u proizvodnji sira (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:936692

Čabrilo, Tereza. "Mogućnosti primjene nekih novih metoda pakiranja u proizvodnji sira." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:936692

Čabrilo, Tereza. "Mogućnosti primjene nekih novih metoda pakiranja u proizvodnji sira." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:936692

Čabrilo, T. (2018). 'Mogućnosti primjene nekih novih metoda pakiranja u proizvodnji sira', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 20 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:936692

Čabrilo T. Mogućnosti primjene nekih novih metoda pakiranja u proizvodnji sira [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2025 January 20] Available at: https://urn.nsk.hr/urn:nbn:hr:159:936692

T. Čabrilo, "Mogućnosti primjene nekih novih metoda pakiranja u proizvodnji sira", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:936692

Metadata
TitleMogućnosti primjene nekih novih metoda pakiranja u proizvodnji sira
Title (english)Possibilities of implementing some novel packaging methods in cheese production
AuthorTereza Čabrilo
MentorIrena Barukčić (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 country2018-07-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Sir je namirnica vrlo složenog sastava i svojstava koja ovise ne samo o sirovini i primijenjenom načinu proizvodnje, već i o uvjetima čuvanja koji podrazumijevaju održavanje hladnog lanca. Neodgovarajuće pakiranje, oštećena ambalaža, te nepravilno rukovanje uvelike ubrzavaju gubitak kvalitete sireva. S druge strane, suvremeni potrošač sve je više ekološki osviješten i zahtijeva za namirnicama što dulje trajnosti proizvedenim uz minimalnu uporabu aditiva. U radu su prikazane mogućnosti novih metoda pakiranja sira razvijene u skladu sa zahtjevima potrošača i novim tehnološkim dostignućima. Način pakiranja sira treba biti odabran s obzirom na njegova svojstva poput udjela vode i masti, senzorskih i teksturalnih svojstava. Mnoga istraživanja provedena su na primjeni modificirane atmosfere sa sastavom plinova prilagođenim različitim vrstama sireva, jestivih filmova s prirodnim konzervansima te specifičnih biofilmova s izraženim antimikrobnim učinkom. Također, istražuje se i primjena aktivnog pakiranja s inkorporiranim aditivima koji se otpuštaju u sir, djeluju antimikrobno ili antioksidativno te produljuju trajnost i povećavaju kvalitetu sira.
Abstract (english)
Cheese has a very complex composition and characteristics dependent not only on raw material and production technology, but also on storage conditions which imply maintenance of the cold chain. Inadequate or damaged packaging and improper manipulation accelerate the loss of the cheese quality. On contrary, the modern consumer has a growing ecological awareness and demands for minimally processed food with longer shelf life. This thesis presents an overview of achievements in cheese packaging, developed in accordance with consumer demands and with new technological improvements as well. Packaging method for cheese needs to be adjusted to characteristics of the cheese, such as moisture content, sensory and textural properties. Numerous studies focused on the application of modified atmosphere with gas composition adjusted to fit different types of cheese, edible films incorporating natural preservatives and biofilms composed of certain bacterial species surrounded by matrix or polysaccharides with a higher antimicrobial resistance. The application of active packaging whose incorporated additives are released into the cheese, have antimicrobial or antioxidative effect and prolong durability and an increase cheese quality is also very popular.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:936692
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2018-07-18 12:54:15