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undergraduate thesis
Tradicionalni sirevi hrvatske- karakteristike i tehnologija proizvodnje
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:181545
Ivček, Barbara
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

Ivček, B. (2021). Tradicionalni sirevi hrvatske- karakteristike i tehnologija proizvodnje (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:181545

Ivček, Barbara. "Tradicionalni sirevi hrvatske- karakteristike i tehnologija proizvodnje." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:181545

Ivček, Barbara. "Tradicionalni sirevi hrvatske- karakteristike i tehnologija proizvodnje." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:181545

Ivček, B. (2021). 'Tradicionalni sirevi hrvatske- karakteristike i tehnologija proizvodnje', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 04 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:181545

Ivček B. Tradicionalni sirevi hrvatske- karakteristike i tehnologija proizvodnje [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2025 January 04] Available at: https://urn.nsk.hr/urn:nbn:hr:159:181545

B. Ivček, "Tradicionalni sirevi hrvatske- karakteristike i tehnologija proizvodnje", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:181545

Metadata
TitleTradicionalni sirevi hrvatske- karakteristike i tehnologija proizvodnje
Title (english)Croatian traditional cheeses- characteristics and production technology
AuthorBarbara Ivček
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 country2021-07-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Sir je nutritivno vrlo vrijedan proizvod te je stoga vrlo cijenjen u mnogim zemljama svijeta. Danas u svijetu postoji mnogo poznatih i priznatih vrsta sireva. Posebna pažnja pridaje se tradicionalnim sirevima, koji osim svoje bogate nutritivne vrijednosti, nose u sebi i kulturu te obilježja neke zemlje ili zemljopisnog područja. Takve vrste sireva sve više prepoznaju potrošači koji, u novije vrijeme, više brinu o podrijetlu, autentičnosti i vrijednosti proizvoda koje kupuju. Republika Hrvatska bogata je reljefnom te klimatsko- vegetacijskom različitošću, što za posljedicu ima proizvodnju različitih tradicionalnih vrsta sireva u pojedinim regijama što kontinentalne, što primorske Hrvatske. U ovom radu opisane su karakteristike najvažnijih hrvatskih tradicionalnih sireva, kao i tehnologija njihove proizvodnje.
Abstract (english)
Cheese is nutritionally a very valuable product, and therefore is highly valued in many countries around the world. There are many recognized and well-known types of cheese in the world nowadays. Special attention is being paid to traditional cheeses, which, in addition to their rich nutritional value, also carry the culture and characteristics of a country or geographical area. These types of cheeses are more and more recognized by consumers who, nowadays, pay more attention to the origin, authenticity and value of the products they buy. Croatia is rich in various types of relief, as well as in climatic and vegetation diversity, which results in the production of various traditional types of cheese in certain regions of both continental and coastal Croatia. This paper describes the characteristics of the most important Croatian traditional cheeses, as well as the technology of their production.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:181545
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 on2021-07-23 12:24:49