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master's thesis
Optimiranje proizvodnje sira tipa Mysost i deserta na bazi tog sira
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. urn:nbn:hr:159:090647
Švigir, Irena
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

Švigir, I. (2015). Optimiranje proizvodnje sira tipa Mysost i deserta na bazi tog sira (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:090647

Švigir, Irena. "Optimiranje proizvodnje sira tipa Mysost i deserta na bazi tog sira." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:090647

Švigir, Irena. "Optimiranje proizvodnje sira tipa Mysost i deserta na bazi tog sira." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:090647

Švigir, I. (2015). 'Optimiranje proizvodnje sira tipa Mysost i deserta na bazi tog sira', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 22 March 2025, https://urn.nsk.hr/urn:nbn:hr:159:090647

Švigir I. Optimiranje proizvodnje sira tipa Mysost i deserta na bazi tog sira [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2025 March 22] Available at: https://urn.nsk.hr/urn:nbn:hr:159:090647

I. Švigir, "Optimiranje proizvodnje sira tipa Mysost i deserta na bazi tog sira", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:090647

Metadata
TitleOptimiranje proizvodnje sira tipa Mysost i deserta na bazi tog sira
Title (english)Optimization of production Mysost and producing dessert based on that type of cheese
AuthorIrena Švigir
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 country2015-09-24, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Sir tipa Mysost je vrsta albuminskog sira koja se po izgledu razlikuje od tradicionalnih albuminskih sireva. Čvršće je konzistencije, smeđe boje i ima okus po karameli a dobiva se koncentriranjem sirutke procesom ugušćivanja bez provođenja fermentacije. U prvoj fazi ovog rada optimirana je proizvodnja sira tipa Mysost i određen je njegov kemijski sastav i senzorska svojstva. Najbolji je bio uzorak sira proizveden od smjese sirutke i mlijeka u omjeru 90%:10%. U drugoj fazi proizvodio se desert na bazi sira tipa Mysost s različitim dodacima (kikiriki maslac i kokosovo brašno) u dvije linije proizvodnje. Na uzorcima deserata provedena je analiza kemijskog sastava, senzorska procjena i test prihvatljivosti među potrošačima. Nakon provedene senzorske procjene metodom ponderiranih bodova pokazalo se da nema značajne razlike između deserta s dodatkom kikiriki maslaca i deserta s dodatkom kokosovog brašna, dok se na testu prihvatljivosti desert s dodatkom kokosovog brašna pokazao prihvatljivijim.
Abstract (english)
Mysost is type of albumin cheese, which is different in appearance from traditional albumin cheese. It has firmer consistency, brown colour and taste like caramel. It's produced by a process of concentration of whey by thickening without conducting fermentation. The purpose of this study was to optimate production of Mysost and to produce the dessert based on that type of cheese with various additives (peanut butter and coconut flour). After optimization the best results of chemical and sensory analysis had Mysost produced by the mixture of whey and milk in ratio of 90%:10%. For dessert samples was conducted analysis of the chemical composition, sensory evaluation and test acceptability among consumers. After the sensory evaluation method of weighted factors, there were no significant differences between desserts with the addition of peanut butter and coconut flour. Both desserts were judged acceptable. Dessert with the addition of coconut flour showed greater acceptability among consumers.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:090647
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-03 12:03:37