Title PROIZVODNJA POLUTVRDOG SIRA Title (english) PRODUCTION OF SEMI-HARD CHEESE Author Dominik Šimon Mentor Ana Mrgan (mentor) Committee member Valentina Obradović (predsjednik povjerenstva)Committee member Ana Mrgan (član povjerenstva) Committee member Helena Marčetić (član povjerenstva) Granter Polytehnic in Pozega Defense date and country 2022-09-27, Croatia Scientific / art field, BIOTECHNICAL SCIENCES Abstract Sir je namirnica koja se u većini literature definira kao prirodni proizvod / namirnica koja se dobije zgrušavanjem mlijeka te se može jesti ili svjež ili u različitim stupnjevima svoje zrelosti. Polutvrdi sir spada u posebnu skupinu sireva koji se proizvode najčešće od kravljeg mlijeka, a tekstura im je kao što im samo ime govori polutvrda i čvrsta, ali mekša od tvrdih sireva. Oni mogu sadržavati od 54 % do 69 % vode u bezmasnoj suhoj tvari. Neke vrste polutvrdog sira su: gauda, edamer, ementaler, trapist i mnogi drugi. U radu su prikazani parametri kontrole kvalitete osnovne sirovine, osnovnih faza u proizvodnom procesa, te kvalitete gotovog proizvoda. Rezultati prikazani u radu su: kvaliteta mlijeko na prijemu, tijekom tipizacije, kvaliteta salamure, temperature i vlage u komori za zrenje i kvaliteta gotovog proizvoda.
Abstract (english) Cheese is a food that can be found in most literature under the definition that cheese is a natural product / food obtained by curdling milk and can be eaten either fresh or in different stages of maturity. Semi-hard cheese belongs to a special group of cheeses that are produced mostly from cow's milk, and their texture is, as the name suggests, semi-hard and firm, but softer than hard cheeses. They can contain from 54 % to 69 % water in the lean substance. Types of semi-hard cheese include Gouda, Edamer, Emmentaler, Trappist and many others. The paper presents the quality control parameters of the basic raw material, the basic stages in the production process, and the quality of the finished product. The results presented in the paper are: quality of milk at reception, during typing, quality of brine, temperature and humidity in the ripening chamber and quality of the finished product.
Keywords
proizvodnja
polutvrdi sir
mlijeko
Gauda
Keywords (english)
production
semi-hard cheese
milk
Gouda
Language croatian URN:NBN urn:nbn:hr:112:923258 Study programme Title: Food Technology Type of resource Text File origin Born digital Access conditions Open access Terms of use Created on 2022-11-08 12:46:47
