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undergraduate thesis
Analogni sirevi
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:639652
Jelenić, Luka
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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Jelenić, L. (2021). Analogni sirevi (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:639652

Jelenić, Luka. "Analogni sirevi." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:639652

Jelenić, Luka. "Analogni sirevi." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:639652

Jelenić, L. (2021). 'Analogni sirevi', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 17 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:639652

Jelenić L. Analogni sirevi [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2024 June 17] Available at: https://urn.nsk.hr/urn:nbn:hr:159:639652

L. Jelenić, "Analogni sirevi", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:639652

Metadata
TitleAnalogni sirevi
Title (english)Cheese analogues
AuthorLuka Jelenić
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 country2021-06-17, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Analogni sirevi su homogene smjese slične siru dobivene miješanjem vode, ulja ili masti, proteina, emulgirajućih soli i ostalih sastojaka pod utjecajem topline i mehaničke obrade. Prodaja i potražnja za analognim sirevima usko je povezana sa razvojem industrijske proizvodnje gotove i polugotove hrane, a potražnju povećava i interes potrošača za prehrambenim proizvodima s manjim sadržajem zasićenih masti, kolesterola i nižom kalorijskom vrijednosti. Prema sastavu analogni sirevi mogu se klasificirati kao mliječni, djelomično mliječni ili bezmliječni, ovisno o tome jesu li njihove masne i/ili proteinske komponente mliječnog ili biljnog porijekla. Ovaj rad temeljem dostupne relevantne literature daje kratki pregled sastava, vrsta, karakteristika, nutritivnih vrijednosti, primjene te načina proizvodnje analognih sireva, kao i pregled novih spoznaja o analognim sirevima.
Abstract (english)
Analogue cheeses are homogeneous cheese-like mixtures obtained by mixing water, oil or fat, protein, emulsifying salts and other ingredients under the influence of heat and mechanical processing. Sale and demand for analogue cheeses are closely linked to the development of industrial production of ready-made and semi-finished foods. Demand is also increased by consumers’ interest in food products with lower content of saturated fats, cholesterol and lower caloric value. According to their composition, analogue cheeses can be classified as dairy, partially dairy or non-dairy, depending on whether their fatty and/or protein components are of dairy or vegetable origin. Based on the available relevant literature, this paper provides a brief overview of the composition, types, characteristics, nutritional values, applications, methods of production of analogue cheeses, as well as an overview of new scientific knowledge about analogue cheeses.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:639652
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2021-07-14 09:30:06