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master's thesis
Utjecaj kalij klorida 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:159:331620
Komljenović, Antea
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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Komljenović, A. (2021). Utjecaj kalij klorida 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:159:331620

Komljenović, Antea. "Utjecaj kalij klorida 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:159:331620

Komljenović, Antea. "Utjecaj kalij klorida 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:159:331620

Komljenović, A. (2021). 'Utjecaj kalij klorida 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 14 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:331620

Komljenović A. Utjecaj kalij klorida 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 October 14] Available at: https://urn.nsk.hr/urn:nbn:hr:159:331620

A. Komljenović, "Utjecaj kalij klorida 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:159:331620

Metadata
TitleUtjecaj kalij klorida 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
AuthorAntea Komljenović
MentorKatarina Lisak Jakopović (mentor)
Committee memberRajka Božanić (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 country2021-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Kuhani sir je hrvatski autohtoni proizvod u kojem sol doprinosi samoj kvaliteti sira tako što smanjuje količinu vode u siru, djeluje selektivno na mikrofloru, a najviše doprinosi u stvaranju okusa i mirisa. Prekomjeran unos natrija smatra se glavnim uzročnikom kardiovaskularnih bolesti i mnogih drugih bolesti. Cilj ovog diplomskog rada bio je istražiti mogućnost djelomične redukcije i zamjene natrijevog klorida s kalijevim kloridom u kuhanom siru te njegov utjecaj na proces proizvodnje te fizikalno – kemijske i senzorske karakteristike sira. Proizvedeni kuhani sirevi čuvani su tijekom 21 dana, a fizikalno – kemijska, mikrobiološka, teksturalna i senzorska analiza provedena je prvog, sedmog, četrnaestog i dvadesetprvog dana čuvanja. Na temelju provedenog istraživanja može se zaključiti kako se kalijev klorid može koristiti kao djelomična zamjena za NaCl.
Abstract (english)
Cooked cheese is an autochthonous Croatian cheese in which salt contributes to the quality of the cheese by reducing the amount of water in the cheese, acts selectively on the microflora and contributes the most to the creation of taste and aroma. Excessive sodium intake is considered a major cause of 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 potassium chloride in cooked cheese and to examine their impact on the production process and the physico-chemical and sensory characteristics of cheese. The produced cooked cheeses were hermetically sealed and stored for 21 days, and physicochemical, microbiological and sensory tests were performed after first, seventh, fourteenth and twenty-first day of storage. Based on the conducted research, it can be concluded that potassium chloride can be used as a partial replacement for NaCl.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:331620
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 on2021-10-19 10:41:59