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undergraduate thesis
BIOKEMIJSKI PROCESI TIJEKOM ZRENJA SIRA
Karlovac: Karlovac University of Applied Sciences, 2024. urn:nbn:hr:128:049077
Rendulić, Ema
Karlovac University of Applied Sciences
The Department of Food Processing Technology

Institutional repository: Repository of Karlovac University of Applied Sciences

Cite this document

Rendulić, E. (2024). BIOKEMIJSKI PROCESI TIJEKOM ZRENJA SIRA (Undergraduate thesis). Karlovac: Karlovac University of Applied Sciences. Retrieved from https://urn.nsk.hr/urn:nbn:hr:128:049077

Rendulić, Ema. "BIOKEMIJSKI PROCESI TIJEKOM ZRENJA SIRA." Undergraduate thesis, Karlovac University of Applied Sciences, 2024. https://urn.nsk.hr/urn:nbn:hr:128:049077

Rendulić, Ema. "BIOKEMIJSKI PROCESI TIJEKOM ZRENJA SIRA." Undergraduate thesis, Karlovac University of Applied Sciences, 2024. https://urn.nsk.hr/urn:nbn:hr:128:049077

Rendulić, E. (2024). 'BIOKEMIJSKI PROCESI TIJEKOM ZRENJA SIRA', Undergraduate thesis, Karlovac University of Applied Sciences, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:128:049077

Rendulić E. BIOKEMIJSKI PROCESI TIJEKOM ZRENJA SIRA [Undergraduate thesis]. Karlovac: Karlovac University of Applied Sciences; 2024 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:128:049077

E. Rendulić, "BIOKEMIJSKI PROCESI TIJEKOM ZRENJA SIRA", Undergraduate thesis, Karlovac University of Applied Sciences, Karlovac, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:128:049077

Metadata
TitleBIOKEMIJSKI PROCESI TIJEKOM ZRENJA SIRA
Title (english)BIOCHEMICAL PROCESSES DURING CHEESE RIPENING
AuthorEma Rendulić
MentorInes Cindrić (mentor)
Committee memberBojan Matijević (predsjednik povjerenstva)
Committee memberElizabeta Zandona (član povjerenstva)
Committee memberInes Cindrić (član povjerenstva)
Committee memberBarica Jurković (član povjerenstva)
GranterKarlovac University of Applied Sciences
(The Department of Food Processing Technology)
Karlovac
Defense date and country2024-09-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Proizvodnja sira jedna je od najstarijih metoda konzerviranja mlijeka, lako pokvarljive sirovine, kojom se omogućava njegova dugotrajnija upotreba. Ključni i završni korak u proizvodnji sira je zrenje ili maturacija, proces tijekom kojeg dolazi do složenih biokemijskih reakcija koje definiraju konačne karakteristike sira. Zrenje uključuje dinamičke interakcije između enzima, mikroorganizama, proteina, masti i drugih sastojaka mlijeka, što rezultira promjenama u izgledu, aromi, okusu i teksturi sira. Zrenje sira podijeljeno je na dvije glavne faze: primarno i sekundarno zrenje. Primarno zrenje obuhvaća razgradnju laktoze, proteina i masti te je odgovorno za formiranje željene teksture sira. Sekundarno zrenje, s druge strane, uključuje složenije procese koji doprinose razvoju specifične arome i okusa, karakterističnih za određenu vrstu sira. Razumijevanje ovih biokemijskih procesa ključno je za kontrolu i optimizaciju kvalitete sira, čime se omogućuje proizvodnja proizvoda visoke senzorske i nutritivne vrijednosti
Abstract (english)
Cheese production is one of the oldest methods of preserving milk, a highly perishable raw material, allowing for its extended use. The critical and final step in cheese production is ripening or maturation, a process during which complex biochemical reactions occur, defining the final characteristics of the cheese. Ripening involves dynamic interactions between enzymes, microorganisms, proteins, fats, and other milk components, resulting in changes in the appearance, aroma, flavor, and texture of the cheese. Cheese ripening is divided into two main stages: primary and secondary ripening. Primary ripening involves the breakdown of lactose, proteins, and fats and is responsible for developing the desired cheese texture. Secondary ripening, on the other hand, includes more complex processes that contribute to the development of specific aromas and flavors characteristic of a particular cheese type. Understanding these biochemical processes is essential for controlling and optimizing cheese quality, enabling the production of products with high sensory and nutritional value.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:128:049077
Study programmeTitle: Food processing technology; specializations in: Milk processing, Brewing industry
Course: Milk processing
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2024-10-30 12:52:01