prikaz prve stranice dokumenta Proizvodnja novih tipova sireva na obiteljskom gospodarstvu Vidmar u Hrvatskoj Dubici
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master's thesis
Proizvodnja novih tipova sireva na obiteljskom gospodarstvu Vidmar u Hrvatskoj Dubici
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. urn:nbn:hr:109:759591
Vidmar, 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

Vidmar, J. (2012). Proizvodnja novih tipova sireva na obiteljskom gospodarstvu Vidmar u Hrvatskoj Dubici (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:759591

Vidmar, Jelena. "Proizvodnja novih tipova sireva na obiteljskom gospodarstvu Vidmar u Hrvatskoj Dubici." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:759591

Vidmar, Jelena. "Proizvodnja novih tipova sireva na obiteljskom gospodarstvu Vidmar u Hrvatskoj Dubici." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:759591

Vidmar, J. (2012). 'Proizvodnja novih tipova sireva na obiteljskom gospodarstvu Vidmar u Hrvatskoj Dubici', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 14 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:759591

Vidmar J. Proizvodnja novih tipova sireva na obiteljskom gospodarstvu Vidmar u Hrvatskoj Dubici [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2012 [cited 2025 January 14] Available at: https://urn.nsk.hr/urn:nbn:hr:109:759591

J. Vidmar, "Proizvodnja novih tipova sireva na obiteljskom gospodarstvu Vidmar u Hrvatskoj Dubici", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:109:759591

Metadata
TitleProizvodnja novih tipova sireva na obiteljskom gospodarstvu Vidmar u Hrvatskoj Dubici
Title (english)Production of some new types of semi-hard cheeses on "Vidmar" husbandry located in Hrvatska Dubica
AuthorJelena Vidmar
MentorJovica Hardi (mentor)
Committee memberVinko Krstanović
Committee memberJovica Hardi
Committee memberVedran Slačanac
Committee memberDaliborka Koceva Komlenić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Milk Technology)
Osijek
Defense date and country2012-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Zadatak rada bio je proizvesti nove tipove sira na obiteljskom gospodarstvu Vidmar u Hrvatskoj Dubici, te ispitati osnovna fizikalno-kemijska i senzorska svojstva. Nakon nekoliko probnih proizvodnih šarži, s zadovoljavajućim rezultatima, proizvedeni su sirevi za podrobnije ispitivanje. U 3 šarže su proizvedeni polutvrdi sirevi i polutvrdi dimljeni sirevi. Svi sirevi bili su na zrenju 5, 12 i 22 dana. Provedeno je senzorsko ocjenjivanje s 8 ocjenjivača sustavom od 20 ponderiranih bodova. Na osnovi rezultata senzorskog ocjenjivanja sirevi su svrstani u proizvode vrhunske kakvoće. Provedene fizikalno-kemijske analize su pokazale da su sirevi izvanredne i ujednačene kakvoće. Rezultati su pokazali da su proizvodi bili visoke kakvoće, unatoč skromnim uvjetima proizvodnje, bez napredne tehnologije.
Abstract (english)
The aim of the present work was to produce new types of cheese on Vidmar husbandry in Hrvatska Dubica, as well as to determine basic physic - chemical and sensory properties of produced cheeses. After a few pilot batches with satisfactory results, cheeses for the examinations were produced. Semi-hard and smoked semi-hard cheeses were produced in 3 batches. Cheeses were matured during 5, 12 and 22 days, respectively. Sensory evaluation was performed by 8 panelists according to 20 pondered points method. According to the evaluation results, all of the cheeses has been classified in high quality products. Obtained physic - chemical analyses show that examined cheeses had excellent and equable quality. This could be concluded in spite of the advanced technology using and lowly conditions of manufacture.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:759591
Study programmeTitle: Food Technology and Process Engineering
Study programme type: university
Study level: graduate
Academic / professional title: diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva (diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-10-20 13:03:46