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master's thesis
Mogućnost iskorištenja sirutke u proizvodnji grčkog tipa albuminskog sira
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. urn:nbn:hr:109:346736
Lacković, Ines
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Lacković, I. (2016). Mogućnost iskorištenja sirutke u proizvodnji grčkog tipa albuminskog sira (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:346736

Lacković, Ines. "Mogućnost iskorištenja sirutke u proizvodnji grčkog tipa albuminskog sira." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:346736

Lacković, Ines. "Mogućnost iskorištenja sirutke u proizvodnji grčkog tipa albuminskog sira." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:346736

Lacković, I. (2016). 'Mogućnost iskorištenja sirutke u proizvodnji grčkog tipa albuminskog sira', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 27 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:346736

Lacković I. Mogućnost iskorištenja sirutke u proizvodnji grčkog tipa albuminskog sira [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2024 December 27] Available at: https://urn.nsk.hr/urn:nbn:hr:109:346736

I. Lacković, "Mogućnost iskorištenja sirutke u proizvodnji grčkog tipa albuminskog sira", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:346736

Metadata
TitleMogućnost iskorištenja sirutke u proizvodnji grčkog tipa albuminskog sira
Title (english)Possibilities of whey utilization for greek whey cheese production
AuthorInes Lacković
MentorMirela Lučan (mentor)
MentorKrešimir Mastanjević (komentor)
Committee memberVedran Slačanac (predsjednik povjerenstva)
Committee memberMirela Lučan (član povjerenstva)
Committee memberKrešimir Mastanjević (član povjerenstva)
Committee memberVinko Krstanović (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Milk Technology)
Osijek
Defense date and country2016-10-07, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Sirutka je sporedni proizvod, dobiven u postupku proizvodnje sira iz mlijeka. Zbog bogatog nutritivnog sastava i ekonomski prihvatljivog načina proizvodnje, sirutka ima veliku mogućnost iskorištenja i predstavlja izvrsnu polaznu sirovinu za razvoj i proizvodnju brojnih mliječnih proizvoda. Cilj ovog diplomskog rada je istražiti mogućnost iskorištenja sirutke zaostale nakon proizvodnje sira tipa Feta za proizvodnju albuminskog sira grčkog tipa (Manouri, Anthotyros i Mizithra), te ispitati kemijski sastav, pH vrijednost, aktivitet vode, iskorištenje i senzorska svojstva dobivenih sireva. Sirutka je dobivena u postupku proizvodnje Feta sira, nakon čega je toplinskom koagulacijom, bez i uz dodatak vrhnja i/ili mlijeka, dobiven gruš albuminskog sira. Dobiveni albuminski sirevi spadaju u kategoriju svježih, mekih sireva. Rezultati pokazuju da iskorištenje sirutke u proizvodnji sireva prvenstveno ovisi o udjelu suhe tvari u polaznim sirovinama i udjelu masti, te proteina. Albuminski sirevi s više mliječne masti imaju bolja organoleprička i senzorska svojstva, te su bolje kvalitete. Rezultati senzorske analize pokazuju da sva tri sira dobivena od sirutke spadaju u kategoriju izvrsne kakvoće.
Abstract (english)
Whey is a by-product, obtained in the production of cheese from milk. Because of the rich nutritional composition and economically acceptable way of production, whey has a great possibility of utilization and represents an excellent starting material for the development and production of many dairy products. The aim of this work is to explore the possibilities of utilization of whey, left over from Feta cheese production, for production of Greek type albumin cheese (Manouri, Anthotyros and Mizithra), and examine the chemical composition, pH, water activity, yields and sensory properties of the resulting cheese. The whey was produced in the production of Feta cheese and coagulated by heat, with and without the addition of cream and / or milk, obtained cheese curd albumin. The obtained albumin cheeses are characterized as fresh, soft cheeses. The results show that the yield of whey in the cheese production depends primarily on dry matter of the input raw materials and the proportion of fat and protein. Albumin cheese with more fat content has better organoleptic and sensory properties and better quality. All three cheeses produced from whey are characterized as excellent quality cheeses.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:346736
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 In copyright icon
Created on2016-10-10 08:59:26