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master's thesis
Utjecaj dodatka ekstrakata majčine dušice i cvjetova bazge na svojstva i trajnost svježeg sira od sirovog mlijeka
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:043196
Lovrić, Katarina
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

Lovrić, K. (2018). Utjecaj dodatka ekstrakata majčine dušice i cvjetova bazge 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:159:043196

Lovrić, Katarina. "Utjecaj dodatka ekstrakata majčine dušice i cvjetova bazge 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:159:043196

Lovrić, Katarina. "Utjecaj dodatka ekstrakata majčine dušice i cvjetova bazge 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:159:043196

Lovrić, K. (2018). 'Utjecaj dodatka ekstrakata majčine dušice i cvjetova bazge na svojstva i trajnost svježeg sira od sirovog mlijeka', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 04 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:043196

Lovrić K. Utjecaj dodatka ekstrakata majčine dušice i cvjetova bazge na svojstva i trajnost svježeg sira od sirovog mlijeka [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2025 January 04] Available at: https://urn.nsk.hr/urn:nbn:hr:159:043196

K. Lovrić, "Utjecaj dodatka ekstrakata majčine dušice i cvjetova bazge 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:159:043196

Metadata
TitleUtjecaj dodatka ekstrakata majčine dušice i cvjetova bazge na svojstva i trajnost svježeg sira od sirovog mlijeka
Title (english)The effect of thyme and elderflower extract addition on the properties and shelf life of fresh cheese from raw milk
AuthorKatarina Lovrić
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 country2018-09-24, 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 reći da je riječ o dnevnom proizvodu. Stoga je cilj ovog rada bio ispitati hoće li se dodatkom vodenih ekstrakata majčine dušice i cvjetova bazge produljiti trajnost svježeg sira. Svježi sir je proizveden od sirovog mlijeka iz mljekomata, a fizikalno-kemijska, mikrobiološka i senzorska analiza su provedene određene dane čuvanja. Vodeni ekstrakti majčine dušice i cvjetova bazge su dobiveni visokotlačnom tekućinskom ekstrakcijom (eng. Pressurized Liquid Extraction, PLE) pri temperaturi od 160 °C, statičkom vremenu od 5 minuta kroz 3 ciklusa, a u mlijeko su dodani u koncentraciji od 2 % i 5 % (v/v). Na temelju mikrobiološke i senzorske analize, može se zaključiti kako su najbolji rezultati postignuti kod svježeg sira s 2 %-tnim dodatkom ekstrakta majčine dušice.
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 elderflower will extend the shelf life of fresh cheese. Fresh cheese was produced from raw milk purchased at vending machines, and physico-chemical, microbiological and sensory analysis were determined for certain storage days. The water extracts of thyme and elderflower 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 % and 5 % (v/v). Based on microbiological and sensory analysis, it can be concluded that the best results were achieved by adding of thyme extract in the fresh cheese in the quantity of 2 %.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:043196
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2019-11-15 10:34:40