prikaz prve stranice dokumenta Optimiranje proizvodnje albuminskog sira tipa Ricotta i deserata na bazi tog sira
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master's thesis
Optimiranje proizvodnje albuminskog sira tipa Ricotta i deserata na bazi tog sira
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. urn:nbn:hr:159:028680
Zubović, Marija
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

Zubović, M. (2015). Optimiranje proizvodnje albuminskog sira tipa Ricotta i deserata na bazi tog sira (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:028680

Zubović, Marija. "Optimiranje proizvodnje albuminskog sira tipa Ricotta i deserata na bazi tog sira." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:028680

Zubović, Marija. "Optimiranje proizvodnje albuminskog sira tipa Ricotta i deserata na bazi tog sira." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:028680

Zubović, M. (2015). 'Optimiranje proizvodnje albuminskog sira tipa Ricotta i deserata na bazi tog sira', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 12 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:028680

Zubović M. Optimiranje proizvodnje albuminskog sira tipa Ricotta i deserata na bazi tog sira [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2024 July 12] Available at: https://urn.nsk.hr/urn:nbn:hr:159:028680

M. Zubović, "Optimiranje proizvodnje albuminskog sira tipa Ricotta i deserata na bazi tog sira", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:028680

Metadata
TitleOptimiranje proizvodnje albuminskog sira tipa Ricotta i deserata na bazi tog sira
Title (english)Optimization of production Ricotta and producing dessert based on that type of cheese
AuthorMarija Zubović
MentorRajka Božanić (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 country2015-12-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Albuminski sir tipa Ricotta tradicionalno se proizvodi od slatke sirutke zaostale nakon proizvodnje sirišnih sireva uz dodatak do 10 % mlijeka. U ovom radu cilj je bio proizvesti deserte na bazi takvog sira s različitim dodacima. Prva faza obuhvaćala je optimiranje proizvodnje albuminskog sira tipa Ricotta. Najbolja receptura bila je s dodatkom 10 % mlijeka, uz 0,4 g × L-1 CaCl2 i zakiseljavanje s octenom kiselinom. U drugoj fazi proizvedeni su deserti s aromom jagode i s dodatkom čokolade, uz dodatak različite količine šećera, odnosno stevie. Na najboljim desertima provedene su analize kemijskog sastava, senzorska procjena i test prihvatljivosti. Nakon provedene senzorske analize desert s dodatkom čokolade i šećera u prahu je bio najbolje ocijenjen te najbolje prihvaćen od strane potrošača na testu prihvatljivosti.
Abstract (english)
Albumin cheese Ricotta type, is traditionally produced from sweet whey, leftover from cheese production with rennet milk coagulation, with up to 10% of milk addition. The goal of this work was to produce desserts based on such cheese with different supplements. The first consisted of optimizing the production of albumin cheese Ricotta type. The best sample was with addition of 10% milk, 0.4 g × L-1 CaCl2 and acidified with acetic acid. In the second phase desserts were produced with strawberry flavor and addition of chocolate, with different quantity of sugar or stevia. The analysis of the chemical composition, sensory evaluation and acceptance test was made on the best desserts. After the sensory analysis, dessert with the addition of chocolate and powdered sugar was the best evaluated and best accepted by consumers on the acceptance test.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:028680
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-04-26 12:10:45