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undergraduate thesis
Komparativne prednosti različitih vrsta sirila u sirarstvu
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. urn:nbn:hr:159:335862
Jurić, Lucija
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

Jurić, L. (2024). Komparativne prednosti različitih vrsta sirila u sirarstvu (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:335862

Jurić, Lucija. "Komparativne prednosti različitih vrsta sirila u sirarstvu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:335862

Jurić, Lucija. "Komparativne prednosti različitih vrsta sirila u sirarstvu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:335862

Jurić, L. (2024). 'Komparativne prednosti različitih vrsta sirila u sirarstvu', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 March 2025, https://urn.nsk.hr/urn:nbn:hr:159:335862

Jurić L. Komparativne prednosti različitih vrsta sirila u sirarstvu [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2024 [cited 2025 March 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:335862

L. Jurić, "Komparativne prednosti različitih vrsta sirila u sirarstvu", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:159:335862

Metadata
TitleKomparativne prednosti različitih vrsta sirila u sirarstvu
Title (english)Comparison of the advantages of different types of rennet in cheese production
AuthorLucija Jurić
MentorRajka Božanić (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 country2024-09-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U proizvodnji sira za koaguliranje mlijeka se koristi pripravak enzima koji se naziva sirilo. Glavni enzim prisutan, a koji pripada skupini proteaza je kimozin, što znači da katalizira razgradnju proteina. Glavna uloga enzima u sirilu je koaguliranje mlijeka, a tijekom zrenja sira doprinose proteolizi. Izvorno sirilo je ekstrahirano iz želuca mladih teladi, ponekad janjadi i koza. Do 19. stoljeća za proizvodnju sira isključivo se koristilo sirilo ekstrahirano iz životinja. Zbog njegove povećane potražnje, sirilo se počelo industrijski proizvoditi iz teladi. Osim životinjskog sirila počele su se proizvoditi i njegove alternative kao što su FPC (fermentacijom proizveden kimozin), mikrobno sirilo i biljno sirilo. Cilj rada je opisati različite vrste sirila, navesti njihove prednosti i nedostatke i međusobno ih usporediti. Svaki od navedenih sirila ima svoje prednosti i mane. Kontinuirana istraživanja i razvoj biotehnologije pridonose njihovom poboljšanju, što posljedično ostavlja pozitivne rezultate za industriju i za potrošača.
Abstract (english)
In cheese production, an enzyme preparation called rennet is used to coagulate the milk. The most important enzyme, which belongs to the group of proteases, is chymosin, i.e. it catalyses the break down of proteins. The main task of the enzyme in rennet is to coagulate the milk, and during cheese ripening it contributes to proteolysis. Traditionally, rennet was extracted from the stomachs of young calves, sometimes also from lambs and goats. Until the 19th century, only rennet from animals was used in cheese production. Due to increased demand, rennet from calves began to be produced in dustrially. In addition to animal rennet, alternatives such as FPC (fermentatively produced chymosin), microbial rennet and vegetable rennet were also produced. The aim of this article is to describe the different types of rennet, explain their advantages and disadvantages and compare them with each other. Each of these types of rennet has its own advantages and disadvantages. Continuous research and development in biotechnology contribute to their improvement, which has a positive effect on both the industry and the consumer.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:335862
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 on2024-09-25 10:17:29