prikaz prve stranice dokumenta Tehnologija proizvodnje polutvrdog sira
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undergraduate thesis
Tehnologija proizvodnje polutvrdog sira
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. urn:nbn:hr:109:069734
Hojka, Martina
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

Hojka, M. (2018). Tehnologija proizvodnje polutvrdog sira (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:069734

Hojka, Martina. "Tehnologija proizvodnje polutvrdog sira." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:069734

Hojka, Martina. "Tehnologija proizvodnje polutvrdog sira." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:069734

Hojka, M. (2018). 'Tehnologija proizvodnje polutvrdog sira', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 18 May 2024, https://urn.nsk.hr/urn:nbn:hr:109:069734

Hojka M. Tehnologija proizvodnje polutvrdog sira [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2024 May 18] Available at: https://urn.nsk.hr/urn:nbn:hr:109:069734

M. Hojka, "Tehnologija proizvodnje polutvrdog sira", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:069734

Metadata
TitleTehnologija proizvodnje polutvrdog sira
Title (english)Technology of Semi-Hard Cheese Production
AuthorMartina Hojka
MentorVedran Slačanac (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Milk Technology)
Osijek
Defense date and country2018-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Proizvodnja sira ima dugu tradiciju. Sir je prehrambeni mliječni proizvod dobiven grušanjem mlijeka uz izdvajanje sirutke. Sir je vrlo zastupljen na tržištu, te zauzima mjesto kao vrlo često konzumirani prehrambeni proizvod u ljudskoj prehrani. Proizvode se veliki broj različitih vrsta sireva u ovisnosti o korištenoj sirovini (kravlji, ovčji, kozji,...), s različitim dodacima (različite vrste bakterija i plijesni, začini,...) koji utječu na okus i teksturu sira. Sirevi se mogu podijeliti u više različitih kategorija primjerice prema vrsti mlijeka, prema načinu grušanja, količini masti u suhoj tvari sira, konzistenciji sira, zrenju sira itd. Sirevi se dobivaju zagrijavanjem mlijeka pri čemu dok se odvija fermentacija šećeri se pretvaraju u mliječnu kiselinu i odvaja se kazein od sirutke. Mlijeku se dodaje sirilo kako bi se ubrzao proces sirenja. Završetkom sirenja odvaja se sirutka i dodaje se sol. Sirni gruš se stavlja u kalupe na završno oblikovanje, a prema kalupima se najčešće i prepoznaju sorte sira. Naposljetku, sir se ostavlja da zri.
Abstract (english)
Production of milk and cheese has a long tradition. Cheese is a diary product obtained by coagulation of milk with a separation of whey. Cheese is very representated on the market, it takes place as very frequentl devoured food product. It generates a large number of different cattegories of cheese in correlation of used feedstock(cow, sheep, goat,...), with different additions (divergent forms of bacterium and moulds, spices,...) whic affect o flavor and texture of cheese. Cheese could be assigned in multiple cattegories for an example accordig to type of milk, consistency, way of coagulation, amount of fats in dry matter of cheese etc. The cheese is obtained by gradual heating of milk while during fermentation milk sugars turns into lactic acid and than come to the separation of casein from whey. To improve and accelerate the process curdling milk is added rennet. In the final process of spreading, squeezing the whey separates, adds salt for flavor. The cheese s formed by placing the molds, and by the shape and size of the mold the most frequently variety of cheese are identified. Finnally, it leaves to ripen.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:069734
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2018-12-05 09:43:16