prikaz prve stranice dokumenta Proizvodnja novih tipova polutvrdih sireva s dodacima na obiteljskom gospodarstvu
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master's thesis
Proizvodnja novih tipova polutvrdih sireva s dodacima na obiteljskom gospodarstvu
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. urn:nbn:hr:109:958077
Gubijan, Marina
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

Gubijan, M. (2011). Proizvodnja novih tipova polutvrdih sireva s dodacima na obiteljskom gospodarstvu (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:958077

Gubijan, Marina. "Proizvodnja novih tipova polutvrdih sireva s dodacima na obiteljskom gospodarstvu." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:958077

Gubijan, Marina. "Proizvodnja novih tipova polutvrdih sireva s dodacima na obiteljskom gospodarstvu." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:958077

Gubijan, M. (2011). 'Proizvodnja novih tipova polutvrdih sireva s dodacima na obiteljskom gospodarstvu', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:958077

Gubijan M. Proizvodnja novih tipova polutvrdih sireva s dodacima na obiteljskom gospodarstvu [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:109:958077

M. Gubijan, "Proizvodnja novih tipova polutvrdih sireva s dodacima na obiteljskom gospodarstvu", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:109:958077

Metadata
TitleProizvodnja novih tipova polutvrdih sireva s dodacima na obiteljskom gospodarstvu
Title (english)Production of new types of semi-hard cheeses with supplements
AuthorMarina Gubijan
MentorJovica Hardi (mentor)
Committee memberJurislav Babić
Committee memberJovica Hardi
Committee memberVedran Slačanac
Committee memberMarko Jukić
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 polutvrdih sireva sa dodacima. U tri ponavljanja proizvedeni su polutvrdi sirevi sa dodatkom crvene paprike i vlasca, bijelog luka i peršina te polutvrdi sir sa dodatkom kopra. Sirevi su bili na zrenju 5, 12 i 22 dana. Fizikalno-kemijske analize pokazale su da su sirevi bili izvanredne i ujednačene kakvoće, bez obzira što su proizvedeni bez pisanih naputaka, skupog pribora i napredne tehnologije. Senzorsko ocjenjivanje proveo je panel od 8 ocjenjivača metodom bodovanja, sustavom od 20 ponderiranih bodova. Ocjenjivana su svojstva: miris, okus, tekstura, naknadni okus u ustima te izgled presjeka. Na osnovi ukupnih rezultata i senzorskog ocjenjivanja proizvedeni sirevi mogu se svrstati u proizvode vrhunske kakvoće.
Abstract (english)
Processing parameters of production of semi-hard cheese with additives was described in this work. Semi-hard cheeses were produced in three replicates, with addition of red pepper, chives, parsley, garlic and dill. These cheeses matured 5, 12 and 22 days. Results of physico-chemical analyses suggest excellent and equable quality, regardless to absence of strictly written technological notes and expensive equipments for cheese production. Sensory evaluation of prepared layers was conducted using a 20 pondered points method. 8 sensory analysts evaluated prepared milk layers. Assessed properties are: taste, odour, consistency, texture and a subsequent taste and appearance of the cross. Based on overall sensory results, produced cheeses, with spices, were evaluated as excellent products.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:958077
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 on2016-02-29 13:34:11