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master's thesis
Utjecaj temperature vrhnja i dodataka na prinos i kakvoću maslaca
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. urn:nbn:hr:109:607401
Sukačić, Jelena
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

Sukačić, J. (2017). Utjecaj temperature vrhnja i dodataka na prinos i kakvoću maslaca (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:607401

Sukačić, Jelena. "Utjecaj temperature vrhnja i dodataka na prinos i kakvoću maslaca." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:607401

Sukačić, Jelena. "Utjecaj temperature vrhnja i dodataka na prinos i kakvoću maslaca." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:607401

Sukačić, J. (2017). 'Utjecaj temperature vrhnja i dodataka na prinos i kakvoću maslaca', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 30 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:607401

Sukačić J. Utjecaj temperature vrhnja i dodataka na prinos i kakvoću maslaca [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2024 December 30] Available at: https://urn.nsk.hr/urn:nbn:hr:109:607401

J. Sukačić, "Utjecaj temperature vrhnja i dodataka na prinos i kakvoću maslaca", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:607401

Metadata
TitleUtjecaj temperature vrhnja i dodataka na prinos i kakvoću maslaca
Title (english)Influence of cream temperature and supplements on the yield and quality of butter
AuthorJelena Sukačić
MentorMirela Lučan (mentor)
Committee memberVedran Slačanac (predsjednik povjerenstva)
Committee memberMirela Lučan (član povjerenstva)
Committee memberJovica Hardi (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 country2017-04-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je ispitati utjecaj temperature vrhnja i dodataka na prinos i kakvoću maslaca. Proces proizvodnje praćen je od pripreme vrhnja za proizvodnju maslaca sve do konačnog proizvoda. Ukupno je proizvedeno šest uzoraka maslaca na dvije različite temperature bućkanja: 10 i 15 °C. Osim kontrolnih uzoraka bez dodataka, proizvedeni su i uzorci s dodatkom senfa i vlasca, te limuna i češnjaka. Provedene su analize kemijskog sastava vrhnja, stepke, maslaca, analize teksture gotovog proizvoda testom rezanja i proboda, analize boje te senzorska analiza metodom bodovanja. Temperatura bućkanja značajno je utjecala na procesne parametre i senzorsku ocjenu. Veći prinos, kraće vrijeme bućkanja te više senzorske ocjene imao je maslac proizveden pri višoj temperaturi. Dodaci nisu negativno utjecali na kakvoću maslaca, a svi dobiveni proizvodi su prema ukupnim ponderiranim bodovima svrstani u izvrsnu kategoriju kakvoće.
Abstract (english)
The purpose of this study is to examine the effect of the cream temperature and supplements on the yield and quality of butter. The production process has been monitored from the preparation of the cream for the production of butter to the final product. Total of six samples of butter have been produced, at two different churning temperatures: 10 and 15 degrees Celsius. Beside the control samples that were produced without the supplements, samples with the addition of mustard and chives, as well as with the addition of lemon and garlic, have been made. The following analyses have been conducted: analysis of chemical composition of cream, buttermilk and butter; analysis of the texture of the final product by the cutting and puncture test; analysis of the color of the products and sensory analysis with a scoring method. The churning temperature had a significant effect on the process parameters and sensory score. The butter produced at a higher temperature had a better productivity, shorter churning time and higher sensory scores. The supplements did not have a negative effect on the quality of the butter. All samples have been characterized as excellent quality products, according to scoring test.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:607401
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 on2017-05-04 16:12:58