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master's thesis
Izrada novih tipova namaza na osnovi svježeg sira i vrhnja
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. urn:nbn:hr:109:141999
Tadić, Ivana
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

Tadić, I. (2011). Izrada novih tipova namaza na osnovi svježeg sira i vrhnja (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:141999

Tadić, Ivana. "Izrada novih tipova namaza na osnovi svježeg sira i vrhnja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:141999

Tadić, Ivana. "Izrada novih tipova namaza na osnovi svježeg sira i vrhnja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:141999

Tadić, I. (2011). 'Izrada novih tipova namaza na osnovi svježeg sira i vrhnja', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:141999

Tadić I. Izrada novih tipova namaza na osnovi svježeg sira i vrhnja [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2011 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:141999

I. Tadić, "Izrada novih tipova namaza na osnovi svježeg sira i vrhnja", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:109:141999

Metadata
TitleIzrada novih tipova namaza na osnovi svježeg sira i vrhnja
Title (english)Production of new types of milk layers based on fresh cheese and milk cream
AuthorIvana Tadić
MentorJovica Hardi (mentor)
Committee memberVinko Krstanović
Committee memberJovica Hardi
Committee memberVedran Slačanac
Committee memberJurislav Babić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Milk Technology)
Osijek
Defense date and country2011-07-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U radu su detaljno opisani svi parametri proizvodnje namaza koji su proizvedeni u laboratorijskim uvjetima. Na osnovi 6 različitih normativa izrađeni su sirni namazi na bazi svježeg sira i vrhnja, te niza odabranih dodataka sušenog povrća, začina i ribe. Senzorsko ocjenjivanje namaza proveo je panel koji se sastojao od 14 ocjenjivača. Ocjenjivanje je provedeno metodom bodovanje sustavom od 20 ponderiranih bodova. Ocjenjivana svojstva su: okus, miris, naknadni okus u ustima, konzistencija i sinereza. Na osnovi ukupnih rezultata senzorskog ocjenjivanja, namazi na bazi svježeg sira i vrhnja mogu se svrstati u skupinu proizvoda vrhunske kakvoće.
Abstract (english)
Processing parameters of different milk layers produced in laboratory conditions were described in this work. Milk layers were prepared on the 6 normative bases; as mixture of fresh cheese and sour cream, with or without certain additives. Sensory evaluation of prepared layers was conducted using a 20 pondered points method. 14 sensory analysts evaluated prepared milk layers. Taste,smell, odour, consistency and syneresis were appreciated. Based on overall sensory results, produced milk layers, with or without additives, were evaluated as excellent products.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:141999
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-12-15 12:11:20