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master's thesis
Utjecaj kalcijevih soli na tehnološki proces proizvodnje, fizikalno-kemijske, teksturalne i senzorske karakteristike kuhanog sira
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:107502
Macut, Nina
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

Macut, N. (2021). Utjecaj kalcijevih soli na tehnološki proces proizvodnje, fizikalno-kemijske, teksturalne i senzorske karakteristike kuhanog sira (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:107502

Macut, Nina. "Utjecaj kalcijevih soli na tehnološki proces proizvodnje, fizikalno-kemijske, teksturalne i senzorske karakteristike kuhanog sira." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:107502

Macut, Nina. "Utjecaj kalcijevih soli na tehnološki proces proizvodnje, fizikalno-kemijske, teksturalne i senzorske karakteristike kuhanog sira." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:107502

Macut, N. (2021). 'Utjecaj kalcijevih soli na tehnološki proces proizvodnje, fizikalno-kemijske, teksturalne i senzorske karakteristike kuhanog sira', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 17 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:107502

Macut N. Utjecaj kalcijevih soli na tehnološki proces proizvodnje, fizikalno-kemijske, teksturalne i senzorske karakteristike kuhanog sira [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2024 November 17] Available at: https://urn.nsk.hr/urn:nbn:hr:159:107502

N. Macut, "Utjecaj kalcijevih soli na tehnološki proces proizvodnje, fizikalno-kemijske, teksturalne i senzorske karakteristike kuhanog sira", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:107502

Metadata
TitleUtjecaj kalcijevih soli na tehnološki proces proizvodnje, fizikalno-kemijske, teksturalne i senzorske karakteristike kuhanog sira
Title (english)Influence of calcium salts on the technological process of production, physico-chemical, textural and sensory characteristics of cooked cheese
AuthorNina Macut
MentorKatarina Lisak Jakopović (mentor)
Committee memberIrena Barukčić (član povjerenstva)
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 country2021-07-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Kuhani sir je autohtoni hrvatski sir u kojem je jedan od najvažnijih čimbenika sol, odnosno NaCl. Prekomjerni unos natrija smatra se glavnim uzročnikom hipertenzije, kardiovaskularnih i brojnih drugih bolesti. Cilj ovog rada bio je istražiti mogućnost djelomične redukcije i zamjene natrijevog klorida kalcijevim solima u kuhanom siru te ispitati njihov utjecaj na proces proizvodnje te fizikalno-kemijske i senzorske karakteristike sira. Proizvedeni kuhani sir čuvan je tijekom 21 dan, a svakog prvog, sedmog, četrnaestog i dvadesetprvog dana čuvanja provedena su fizikalno-kemijska, mikrobiološka, teksturalna i senzorska ispitivanja. Na temelju provedenog istraživanja može se zaključiti kako se kalcijeve soli mogu koristiti kao djelomična zamjena za NaCl.
Abstract (english)
Cooked cheese is an autochthonous Croatian cheese in which one of the most important factors is salt, ie NaCl. Excessive sodium intake is considered a major cause of hypertension, cardiovascular and a number of other diseases. The aim of this study was to investigate the possibility of partial reduction and replacement of sodium chloride with calcium salts in cooked cheese and to examine their impact on the production process and the physico-chemical and sensory characteristics of cheese. The produced cooked cheese was hermetically sealed and stored for 21 days, and physicochemical, microbiological and sensory tests were performed every first, seventh, fourteenth and twenty-first day of storage. Based on the conducted research, it can be concluded that calcium salts can be used as a partial replacement for NaCl.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:107502
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 Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2021-09-07 11:49:21