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undergraduate thesis
PROIZVODNJA SIRA TRAPISTA U LUDBREŠKOJ MLJEKARI "ANTUN BOHNEC"
Požega: Polytehnic in Pozega, 2016. urn:nbn:hr:112:764888
Petek, Iris
Polytehnic in Pozega
Biotechnical department

Institutional repository: Repository of Polytechnic in Pozega

Cite this document

Petek, I. (2016). PROIZVODNJA SIRA TRAPISTA U LUDBREŠKOJ MLJEKARI "ANTUN BOHNEC" (Undergraduate thesis). Požega: Polytehnic in Pozega. Retrieved from https://urn.nsk.hr/urn:nbn:hr:112:764888

Petek, Iris. "PROIZVODNJA SIRA TRAPISTA U LUDBREŠKOJ MLJEKARI "ANTUN BOHNEC"." Undergraduate thesis, Polytehnic in Pozega, 2016. https://urn.nsk.hr/urn:nbn:hr:112:764888

Petek, Iris. "PROIZVODNJA SIRA TRAPISTA U LUDBREŠKOJ MLJEKARI "ANTUN BOHNEC"." Undergraduate thesis, Polytehnic in Pozega, 2016. https://urn.nsk.hr/urn:nbn:hr:112:764888

Petek, I. (2016). 'PROIZVODNJA SIRA TRAPISTA U LUDBREŠKOJ MLJEKARI "ANTUN BOHNEC"', Undergraduate thesis, Polytehnic in Pozega, accessed 15 July 2024, https://urn.nsk.hr/urn:nbn:hr:112:764888

Petek I. PROIZVODNJA SIRA TRAPISTA U LUDBREŠKOJ MLJEKARI "ANTUN BOHNEC" [Undergraduate thesis]. Požega: Polytehnic in Pozega; 2016 [cited 2024 July 15] Available at: https://urn.nsk.hr/urn:nbn:hr:112:764888

I. Petek, "PROIZVODNJA SIRA TRAPISTA U LUDBREŠKOJ MLJEKARI "ANTUN BOHNEC"", Undergraduate thesis, Polytehnic in Pozega, Požega, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:112:764888

Metadata
TitlePROIZVODNJA SIRA TRAPISTA U LUDBREŠKOJ MLJEKARI "ANTUN BOHNEC"
Title (english)THE PRODUCTION OF TRAPPIST CHEESE IN LUDBREG DAIRY "ANTUN BOHNEC"
AuthorIris Petek
MentorStanko Zrinščak (mentor)
Committee memberValentina Obradović (predsjednik povjerenstva)
Committee memberStanko Zrinščak (član povjerenstva)
Committee memberAna Mrgan (član povjerenstva)
GranterPolytehnic in Pozega
(Biotechnical department)
Požega
Defense date and country2016-09-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Safety and Quality
Abstract
Sir Trapist jedan je od najpoznatijih polutvrdih sireva koji potječe iz francuskog samostana Port Disali gdje je zapisan i originalan recept, koji se prenosi usmeno. U radu je opisan tehnološki proces proizvodnje polutvrdog sira Trapista u ludbreškoj mljekari „Antun Bohnec“, te karakteristike, povijest i sami početak proizvodnje sira kao i pH vrijednosti kod prešanja i nakon salamurenja. Najvažniji čimbenik kod proizvodnje sira je kvaliteta sirovog mlijeka, zato se prije samog početka proizvodnje, u laboratoriju radi analiza mlijeka koje se uzima iz cisterne prilikom prijema, te određuje sadržaj proteina, laktoze, mliječne masti te suhe tvari. Analiza mlijeka radi se i zbog higijene mlijeka, te zbog moguće prisutnosti lijekova i ostalih inhibitora, a nakon utvrđivanja kvalitete i higijenske ispravnosti mlijeka, započinje proizvodnja računanjem prinosa sira. Računanje prinosa znantno olakšava samu proizvodnju. Cilj ovog rada je prikazati proizvodnju Trapista sa kvalitetnim i higijenski ispravnim mlijekom.
Abstract (english)
Cheese Trapist is one of the most known semi-hard cheeses originating from the french monastery Port Disali where the original recipe was first recorded but it is passed on orally. Technological process of production of this cheese in Ludbreška diary firm "Antun Bohnec" is described in this report, alongside with caracteristics, history and the beginning of the cheese production as well as the pH value during and after the process. The most important factor of cheese production is quality of raw milk and because of that, before the production, the milk, which is taken from tanks, is tested in laboratory for quantities of proteins, lactose, lactic acid and dry matter. Alongside with the quantities tested, the analysis is also done in purposes of determing its hygiene as there is a possibility of presence of drugs or other substances. After the full analysis is finished, the process of calculating the cheese yield begins. Such results are valuable for the production. The goal of this report is to present that the cheese Trapist is produced with the qualitative and hygienically valuable milk.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:112:764888
Study programmeTitle: Food Technology
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 on2016-10-18 11:20:37