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master's thesis
Razlika fizikalno-kemijskog sastava, boje, teksture i senzorskih karakteristika kravljeg, kozjeg i ovčjeg kuhanog sira
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:266218
Perešin, 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

Perešin, B. (2023). Razlika fizikalno-kemijskog sastava, boje, teksture i senzorskih karakteristika kravljeg, kozjeg i ovčjeg kuhanog sira (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:266218

Perešin, Barbara. "Razlika fizikalno-kemijskog sastava, boje, teksture i senzorskih karakteristika kravljeg, kozjeg i ovčjeg kuhanog sira." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:266218

Perešin, Barbara. "Razlika fizikalno-kemijskog sastava, boje, teksture i senzorskih karakteristika kravljeg, kozjeg i ovčjeg kuhanog sira." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:266218

Perešin, B. (2023). 'Razlika fizikalno-kemijskog sastava, boje, teksture i senzorskih karakteristika kravljeg, kozjeg i ovčjeg kuhanog sira', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 27 March 2025, https://urn.nsk.hr/urn:nbn:hr:159:266218

Perešin B. Razlika fizikalno-kemijskog sastava, boje, teksture i senzorskih karakteristika kravljeg, kozjeg i ovčjeg kuhanog sira [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2025 March 27] Available at: https://urn.nsk.hr/urn:nbn:hr:159:266218

B. Perešin, "Razlika fizikalno-kemijskog sastava, boje, teksture i senzorskih karakteristika kravljeg, kozjeg i ovčjeg kuhanog sira", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:266218

Metadata
TitleRazlika fizikalno-kemijskog sastava, boje, teksture i senzorskih karakteristika kravljeg, kozjeg i ovčjeg kuhanog sira
Title (english)The differences between physico-chemical composition, color, texture and sensory characteristics of cows, goats and sheeps cooked cheese
AuthorBarbara Perešin
MentorKatarina Lisak Jakopović (mentor)
Committee memberIrena Barukčić Jurina (predsjednik povjerenstva)
Committee memberNives Marušić Radovčić (član povjerenstva)
Committee memberMia Kurek (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 country2023-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Kuhani sir je, uz svježi sir i vrhnje najviše konzumirana vrsta sjeverozapadne Hrvatske. Za njegovu proizvodnju najčešće se koristi kravlje mlijeko, no sve više se koriste i kozje i ovčje zbog svojih dobrih svojstava i pozitivnog učinka na zdravlje. Cilj ovog rada bio je odrediti i međusobno usporediti fizikalno-kemijske, teksturalne i senzorske razlike te razlike u boji kuhanih sireva proizvedenih od kravljeg, kozjeg i ovčjeg mlijeka. Uzorcima sira određena je masa, aktivna i titracijska kiselost, udjel suhe tvari, mliječne masti i pepela, boja, tekstura te senzorska analiza. Ovčji sir imao je najveću titracijsku kiselost i najveći udjel suhe tvari te se pokazao najtvrđim. Najveću aktivnu kiselost imao je kravlji sir, kao i najveći udjel mliječne masti. Kozji sir imao je najveći udjel soli i najveći udjel pepela te se pokazao najsvjetlijim. Senzorskom analizom, sve tri vrste sira ocjenjene su visokim ocjenama.
Abstract (english)
Cooked cheese, along with fresh cheese and cream, is the most consumed type in northwestern Croatia. Cow's milk is most often used for its production, but goat's and sheep's milk are increasingly used nowadays. The aim of this work was to determine and compare the physicochemical, textural, color and sensory differences of cooked cheeses produced from cow's, goat's and sheep's milk. Mass, active and titration acidity, proportion of dry matter, milk fat and ash, color, texture and sensory analysis were determined with cheese samples. Sheep's cheese had the highest titration acidity and the highest proportion of dry matter, and proved to be the hardest. Cow's cheese had the highest active acidity, as well as the highest proportion of milk fat. Goat cheese had the highest proportion of salt and the highest proportion of ash and turned out to be the brightest. By sensory analysis, all three types of cheese were evaluated with high grades.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:266218
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 on2024-06-27 10:25:19