prikaz prve stranice dokumenta Proizvodnja novog tipa Feta sira
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master's thesis
Proizvodnja novog tipa Feta sira
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. urn:nbn:hr:109:567837
Gvozdanović, Andrea
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

Gvozdanović, A. (2011). Proizvodnja novog tipa Feta sira (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:567837

Gvozdanović, Andrea. "Proizvodnja novog tipa Feta sira." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:567837

Gvozdanović, Andrea. "Proizvodnja novog tipa Feta sira." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:567837

Gvozdanović, A. (2011). 'Proizvodnja novog tipa Feta sira', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:567837

Gvozdanović A. Proizvodnja novog tipa Feta sira [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2011 [cited 2024 November 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:567837

A. Gvozdanović, "Proizvodnja novog tipa Feta sira", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:109:567837

Metadata
TitleProizvodnja novog tipa Feta sira
Title (english)Production of a new brand of Feta cheese
AuthorAndrea Gvozdanović
MentorJovica Hardi (mentor)
MentorVedran Slačanac (komentor)
Committee memberMarko Jukić (član povjerenstva)
Committee memberJovica Hardi (član povjerenstva)
Committee memberVedran Slačanac (član povjerenstva)
Committee memberJurislav Babić (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 country2011-02-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U radu su detaljno opisani svi parametri proizvodnje Feta sira s probioticima koja je proizvedena u laboratoriju za tehnologiju mlijeka i mliječnih proizvoda, Prehrambeno-tehnološkog fakulteta u Osijeku. Proces proizvodnje praćen je od sirovog mlijeka do konačne izrade Feta sira, koja se proizvodi na osnovi proizvodnje grčkog tradicionalnog Feta sira s izuzetkom korišenja kravljeg sira. Senzorsko ocjenjivanje proveo je panel koji se sastojao od deset analitičara. Ocjenjivanje je provedeno metodom bodovanja sustavom od 20 ponderiranih bodova. Ocijenjena su svojstva: okus, miris, tekstura i naknadni okus u ustima te izgled presjeka. Na osnovi ukupnih rezultata senzorskog ocjenjivanja, Feta sir s probioticima pripada skupini proizvoda vrhunske kakvoće.
Abstract (english)
The paper describes in detail all of the production parameters for the Feta cheese with probiotics, produced in the Laboratory of dairy technology on Faculty of Food Technology Osijek. The production process was monitored from the fresh milk to the final product of Feta cheese, produced on the basis of the traditional Greek Feta cheese production, with an exception of cow milk usage. Sensory evaluation was conducted by a panel consisted of ten analysts, using a 20 points scoring system. Characteristics of taste, smell, texture, additional flavour in the mouth and the appearance of cross cut through cheese. Based on the overall results of sensory evaluation, Feta cheese with probiotics belongs to a group of superior quality products.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:567837
Study programmeTitle: Food Science and Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka nutricionizma i znanosti o hrani (magistar/magistra inženjer/inženjerka nutricionizma i znanosti o hrani)
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 14:14:30