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master's thesis
Utjecaj dodataka kalcijevih soli 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:159:691661
Babić, Andrea
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

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Babić, A. (2019). Utjecaj dodataka kalcijevih soli 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:159:691661

Babić, Andrea. "Utjecaj dodataka kalcijevih soli 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:159:691661

Babić, Andrea. "Utjecaj dodataka kalcijevih soli 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:159:691661

Babić, A. (2019). 'Utjecaj dodataka kalcijevih soli 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 17 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:691661

Babić A. Utjecaj dodataka kalcijevih soli 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 November 17] Available at: https://urn.nsk.hr/urn:nbn:hr:159:691661

A. Babić, "Utjecaj dodataka kalcijevih soli 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:159:691661

Metadata
TitleUtjecaj dodataka kalcijevih soli u salamuri na proizvodnju i svojstva sira tipa feta sa smanjenim udjelom soli
Title (english)Influence of addition of calcium salts in brine on production and properties in low-salt Feta cheese
AuthorAndrea Babić
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, najčešće se povezuje s pretilošću, bolestima krvožilnog sustava te rizikom od pojava karcinoma probavnog sustava. Cilj ovog rada bio je istražiti mogućnost djelomične zamjene NaCl-a s kalcijevim solima u siru tipa fete te ispitati njihov utjecaj na fizikalno-kemijske karakteristike i zrenje sira. Proizvedena feta čuvana je tijekom 28 dana u salamurama različitih koncentracija NaCl-a, Ca-laktata i Ca-citrata. U radu su određivani fizikalno-kemijski i mikrobiološki parametri za sve uzorke nakon sedmog, četrnaestog, dvadesetprvog odnosno dvadesetosmog dana čuvanja uzoraka sireva te je provedeno senzorsko ocjenjivanje. Na temelju provedenog istraživanja može se zaključiti kako se kalcijeve soli mogu koristiti kao djelomična zamjena za NaCl. Kombinacija u kojoj je 25 % NaCl-a zamijenjeno Ca-citratom pokazala se kao optimalna.
Abstract (english)
Excessive intake of sodium chloride usually is associated with obesity, vascular diseases, and risk of cancer of the digestive system. The aim of this master thesis was to investigate the possibility of partial replacement of NaCl with calcium salts in Feta cheese and to investigate their influence on the physico-chemical characteristics and ripening. Produced Feta is kept for 28 days in brine of various concentrations of NaCl, Ca-lactate and Ca-citrate. The physico-chemical 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 can be concluded that the calcium salt can be used to partially replace NaCl. A combination in which 25 % of NaCl was replaced by Ca-citrate is proved to be optimal.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:691661
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 13:20:50