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master's thesis
Utjecaj dodatka kalijevog klorida u salamuri na proizvodnju i svojstva sira tipa Feta sa smanjenim udjelom soli
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:442025
Gelo, Klara
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

Gelo, K. (2019). Utjecaj dodatka kalijevog klorida u salamuri na proizvodnju i svojstva sira tipa Feta sa smanjenim udjelom soli (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:442025

Gelo, Klara. "Utjecaj dodatka kalijevog klorida u salamuri na proizvodnju i svojstva sira tipa Feta sa smanjenim udjelom soli." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:442025

Gelo, Klara. "Utjecaj dodatka kalijevog klorida u salamuri na proizvodnju i svojstva sira tipa Feta sa smanjenim udjelom soli." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:442025

Gelo, K. (2019). 'Utjecaj dodatka kalijevog klorida u salamuri na proizvodnju i svojstva sira tipa Feta sa smanjenim udjelom soli', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 12 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:442025

Gelo K. Utjecaj dodatka kalijevog klorida u salamuri na proizvodnju i svojstva sira tipa Feta sa smanjenim udjelom soli [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 September 12] Available at: https://urn.nsk.hr/urn:nbn:hr:159:442025

K. Gelo, "Utjecaj dodatka kalijevog klorida u salamuri na proizvodnju i svojstva sira tipa Feta sa smanjenim udjelom soli", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:442025

Metadata
TitleUtjecaj dodatka kalijevog klorida u salamuri na proizvodnju i svojstva sira tipa Feta sa smanjenim udjelom soli
Title (english)Influence of potassium chloride in brine on production and properties in low salt Feta cheese
AuthorKlara Gelo
MentorKatarina Lisak Jakopović (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 country2019-07-12, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Prekomjerni unos natrijevog klorida negativno utječe na zdravlje srca i krvožilnog sustava. Cilj ovog rada bio je ispitati mogućnost djelomične zamjene natrijevog klorida u salamuri s kalijevim kloridom te odrediti utjecaj na fizikalno-kemijske i senzorske karakteristike tijekom zrenja sira tipa feta. Proizvedena Feta čuvana je tijekom 28 dana u salamurama različitih koncentracija NaCl-a i KCl- a. U radu su određivani fizikalno-kemijski i mikrobiološki parametri za sve uzorke tijekom sedmog, četrnaestog, dvadesetprvog odnosno dvadesetosmog dana čuvanja uzoraka sireva te je provedeno senzorsko ocjenjivanje. Na temelju provedenog istraživanja može se reći da kalij klorid može poslužiti kao zamjena za natrij klorid i to u količini do 50 %, a da fizikalno-kemijski i senzorski parametri određivani tijekom čuvanja sira nisu značajno različiti u odnosu na kontrolni uzorak.
Abstract (english)
Excessive intake of sodium chloride negatively affects the heart and the bloodstream. The aim of this master thesis was to investigate the possibility of partial replacement of NaCl with potassium chloride in Feta cheese and to investigate their influence on the physicochemical characteristics and ripening. Produced Feta is kept for 28 days in a brine of various concentrations of NaCl and KCl. The physicochemical and microbiological parameters for all samples were determined during the seven, fourteen, twenty-one and twenty-eighth days of storage and sensory evaluation were conducted. According to the obtained results, it can be conducted that potassium chloride can be used as a replacement for sodium chloride in the amount of 50%, while physicochemical and sensory parameters determined during storage of cheese are not significantly changed according to the control sample.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:442025
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2019-12-05 12:28:23