prikaz prve stranice dokumenta Proizvodnja sira i vrhnja na tradicionalni način
Access restricted to students and staff of home institution
master's thesis
Proizvodnja sira i vrhnja na tradicionalni način
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. urn:nbn:hr:159:175305
Mlakar, Nikolina
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

Mlakar, N. (2013). Proizvodnja sira i vrhnja na tradicionalni način (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:175305

Mlakar, Nikolina. "Proizvodnja sira i vrhnja na tradicionalni način." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:175305

Mlakar, Nikolina. "Proizvodnja sira i vrhnja na tradicionalni način." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:175305

Mlakar, N. (2013). 'Proizvodnja sira i vrhnja na tradicionalni način', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 March 2025, https://urn.nsk.hr/urn:nbn:hr:159:175305

Mlakar N. Proizvodnja sira i vrhnja na tradicionalni način [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2025 March 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:175305

N. Mlakar, "Proizvodnja sira i vrhnja na tradicionalni način", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:175305

Metadata
TitleProizvodnja sira i vrhnja na tradicionalni način
Title (english)Production of cheese and cream in the traditional way
AuthorNikolina Mlakar
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 country2013-07-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Svježi sir i vrhnje na tradicionalan način proizvode se uglavnom u domaćinstvima i manjim seoskim gospodarstvima, a prodaju se isključivo na tržnicama. Cilj ovog rada bio je odrediti da li obiranje mlijeka centrifugalnim separatorom ima utjecaj na smanjenje broja mikroorganizama u svježem siru i vrhnju. Analizirani su svježi sir i vrhnje proizvedeni na obiteljskom poljoprivrednom gospodarstvu i u Laboratoriju za tehnologiju mlijeka i mliječnih proizvoda. Svim uzorcima određena je suha tvar, pepeo i mliječna mast te je tijekom šest dana hladnog čuvanja praćena mikrobiološka kvaliteta, senzorska svojstva i kiselost. Svi analizirani fizikalno-kemijski parametri su varirali između šarži. Rezultati mikrobiološke analize ukazuju da mikrobiološka kvaliteta svježeg sira i vrhnja nije prihvatljiva, no bez obzira na to svi uzorci su postigli razmjerno visoke senzorske ocjene. Na temelju mikrobiološke analize može se zaključiti da obiranje mlijeka separatorom nije utjecalo na smanjenje ukupnog broja mikroorganizama u svježem siru i vrhnju.
Abstract (english)
Traditional fresh cheese and milk cream are mainly produced in households and small farms, and sold exclusively in the markets. The aim of this study was to determine whether the centrifugal cream separators have an impact on reduction of microorganisms count in fresh cheese and cream. Fresh cheese and milk cream produced in households were analyzed in Laboratory of milk and dairy products. In all samples dry matter, ash and fat were determined followed by microbiological quality, sensor properties and acidity determination during six days of cold storage. All analyzed physical and chemical parameters varied between batches. The results of microbiological analyses show that microbiological quality of fresh cheese and cream is not acceptable, but regardless, all samples achieved relatively high sensory scores. In conclusion, based on microbiological analysis the skimmer separator did not affect reduction of the total number of microorganisms in the fresh cheese and milk cream.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:175305
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 on2017-05-05 08:33:36