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master's thesis
Utjecaj dodatka ekstrakta majčine dušice i protektivne kulture na svojstva i trajnost svježeg sira od sirovog mlijeka
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:359918
Hrvatin, Lucija
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

Hrvatin, L. (2018). Utjecaj dodatka ekstrakta majčine dušice i protektivne kulture na svojstva i trajnost svježeg sira od sirovog mlijeka (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:359918

Hrvatin, Lucija. "Utjecaj dodatka ekstrakta majčine dušice i protektivne kulture na svojstva i trajnost svježeg sira od sirovog mlijeka." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:359918

Hrvatin, Lucija. "Utjecaj dodatka ekstrakta majčine dušice i protektivne kulture na svojstva i trajnost svježeg sira od sirovog mlijeka." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:359918

Hrvatin, L. (2018). 'Utjecaj dodatka ekstrakta majčine dušice i protektivne kulture na svojstva i trajnost svježeg sira od sirovog mlijeka', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 17 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:359918

Hrvatin L. Utjecaj dodatka ekstrakta majčine dušice i protektivne kulture na svojstva i trajnost svježeg sira od sirovog mlijeka [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 July 17] Available at: https://urn.nsk.hr/urn:nbn:hr:159:359918

L. Hrvatin, "Utjecaj dodatka ekstrakta majčine dušice i protektivne kulture na svojstva i trajnost svježeg sira od sirovog mlijeka", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:359918

Metadata
TitleUtjecaj dodatka ekstrakta majčine dušice i protektivne kulture na svojstva i trajnost svježeg sira od sirovog mlijeka
Title (english)The effect of thyme and protective culture addition on the properties and shelf life of fresh cheese from raw milk
AuthorLucija Hrvatin
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 country2018-11-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Trajnost svježeg sira proizvedenog od sirovog mlijeka je vrlo kratka i može se smatrati dnevnim proizvodom. Stoga je cilj ovog rada bio ispitati hoće li dodatak vodenog ekstrakata majčine dušice i protektivne kulture produljiti trajnost svježeg sira. Svježi sir je proizveden od sirovog mlijeka iz mljekomata, a fizikalno-kemijske, mikrobiološke i spektrofotometrijske analize su provedene određene dane čuvanja. Vodeni ekstrakt majčine dušice je dobiven visokotlačnom tekućinskom ekstrakcijom (eng. Pressurized Liquid Extraction, PLE) pri temperaturi od 160 °C, statičkom vremenu od 5 minuta kroz 3 ciklusa, a u mlijeko je dodan u koncentraciji od 2 % (v/v). Temeljem provedenog istraživanja može se zaključiti da dodatak ekstrakta majčine dušice i protektivna kultura produljuju trajnost svježeg sira na 14 dana u odnosu na kontrolni uzorak čija je trajnost bila 10 dana. Kod svježeg sira s protektivnom kulturom i ekstraktom majčine dušice zabilježena je manja promjena boje u odnosu na sir bez protektivne kulture. Najbolji rezultati senzorske analize dobiveni su za svježi sir s protektivnom kulturom koji je postigao 19,1 bodova u odnosu na svježi sir s ekstraktom i protektivnom kulturom koji je ocijenjen s 16,2 bodova.
Abstract (english)
The shelf life of fresh cheese produced from raw milk is very short and it can be said that it is a daily product. Therefore, the aim of this thesis was to examine whether the addition of water extract of thyme and protective culture will extend the shelf life of fresh cheese. Fresh cheese was produced from raw milk purchased at vending machines, and physico-chemical, microbiological and spectrophotometric analysis were determined for certain storage days. The water extracts of thyme were produced by pressurized liquid extraction (PLE) at the temperature of 160 °C, static time of 5 minutes over 3 cycles and were added in milk at the concentration of 2 % (v/v). In conclusion, addition of thyme extract and protective culture prolongs shelf life of fresh cheese, 14 days compared with 10 days of control sample. Fresh cheese with protective culture and thyme extract shows smaller change of color compered with fresh cheese without protective culture. Best score of sensory evaluations was recorded for fresh cheese with protective culture (19,1) compared with fresh cheese with protective culture and thyme extract that scored 16,2 points.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:359918
Study programmeTitle: Food Safety Management
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2019-11-14 11:07:22