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master's thesis
Utjecaj udjela soli na parametre kakvoće sira tipa Feta
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. urn:nbn:hr:109:808855
Stuparić, Ana
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

Stuparić, A. (2016). Utjecaj udjela soli na parametre kakvoće sira tipa Feta (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:808855

Stuparić, Ana. "Utjecaj udjela soli na parametre kakvoće sira tipa Feta." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:808855

Stuparić, Ana. "Utjecaj udjela soli na parametre kakvoće sira tipa Feta." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:808855

Stuparić, A. (2016). 'Utjecaj udjela soli na parametre kakvoće sira tipa Feta', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 30 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:808855

Stuparić A. Utjecaj udjela soli na parametre kakvoće sira tipa Feta [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2024 December 30] Available at: https://urn.nsk.hr/urn:nbn:hr:109:808855

A. Stuparić, "Utjecaj udjela soli na parametre kakvoće sira tipa Feta", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:808855

Metadata
TitleUtjecaj udjela soli na parametre kakvoće sira tipa Feta
Title (english)Influence of salt content on the parameters of quality of Feta cheese
AuthorAna Stuparić
MentorMirela Lučan (mentor)
Committee memberJovica Hardi (predsjednik povjerenstva)
Committee memberMirela Lučan (član povjerenstva)
Committee memberVedran Slačanac (član povjerenstva)
Committee memberJasmina Lukinac Čačić (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 country2016-10-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Zadatak ovog rada bio je istražiti utjecaj udjela soli na razne parametre kvalitete sireva tipa Feta. U tu svrhu nasumično je odabrano 7 različitih vrsta sireva sa tržišta, koji su podvrgnuti analizi. Ispitivali su se: kemijski sastav sireva, fizikalna svojstva, boja, teksturalni profil (čvrstoća, ljepljivost, odgođena elastičnost, kohezivnost, gumenost, otpor žvakanju, elastičnost) te je provedena senzorska analiza. Rezultati su pokazali različite vrijednosti, u skladu s kojima su sirevi na kraju ocijenjeni i kategorizirani u skupine. S obzirom na dobivene rezultate izvedeni su zaključci o utjecaju udjela soli na razna fizikalna i teksturalna svojstva, ali i na ukupnu kvalitetu Feta sira.
Abstract (english)
The aim of this study was to investigate the effect of salt on various parameters of quality of Feta cheese. For this purpose, 7 different types of cheeses were randomly selected from market, which were subjected to analysis. Evaluation of chemical composition of cheeses, physical properties, color, textural profile (hardness, adhesiveness, resilience, cohesiveness, gumminess, chewiness, springiness) and sensory analysis were performed. The results showed different values, in accordance with which the cheeses were rated and classified into groups. Based on the obtained results, conclusions were drawn about the impact of salt on a various physical and textural properties, but also on the overall quality of Feta cheeses.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:808855
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 on2016-10-11 10:22:16