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undergraduate thesis
KEMIJSKI PARAMETRI TIJEKOM PROIZVODNJE GAUDA SIRA
Požega: Polytehnic in Pozega, 2017. urn:nbn:hr:112:837467
Jakopović, Valentina
Polytehnic in Pozega

Institutional repository: Repository of Polytechnic in Pozega

Cite this document

Jakopović, V. (2017). KEMIJSKI PARAMETRI TIJEKOM PROIZVODNJE GAUDA SIRA (Undergraduate thesis). Požega: Polytehnic in Pozega. Retrieved from https://urn.nsk.hr/urn:nbn:hr:112:837467

Jakopović, Valentina. "KEMIJSKI PARAMETRI TIJEKOM PROIZVODNJE GAUDA SIRA." Undergraduate thesis, Polytehnic in Pozega, 2017. https://urn.nsk.hr/urn:nbn:hr:112:837467

Jakopović, Valentina. "KEMIJSKI PARAMETRI TIJEKOM PROIZVODNJE GAUDA SIRA." Undergraduate thesis, Polytehnic in Pozega, 2017. https://urn.nsk.hr/urn:nbn:hr:112:837467

Jakopović, V. (2017). 'KEMIJSKI PARAMETRI TIJEKOM PROIZVODNJE GAUDA SIRA', Undergraduate thesis, Polytehnic in Pozega, accessed 10 May 2024, https://urn.nsk.hr/urn:nbn:hr:112:837467

Jakopović V. KEMIJSKI PARAMETRI TIJEKOM PROIZVODNJE GAUDA SIRA [Undergraduate thesis]. Požega: Polytehnic in Pozega; 2017 [cited 2024 May 10] Available at: https://urn.nsk.hr/urn:nbn:hr:112:837467

V. Jakopović, "KEMIJSKI PARAMETRI TIJEKOM PROIZVODNJE GAUDA SIRA", Undergraduate thesis, Polytehnic in Pozega, Požega, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:112:837467

Metadata
TitleKEMIJSKI PARAMETRI TIJEKOM PROIZVODNJE GAUDA SIRA
Title (english)CHEMICAL PARAMETERS DURING GAUDA CHEESE PRODUCTION
AuthorValentina Jakopović
MentorValentina Obradović (mentor)
Committee memberAna Mrgan (predsjednik povjerenstva)
Committee memberValentina Obradović (član povjerenstva)
Committee memberMaja Ergović Ravančić (član povjerenstva)
GranterPolytehnic in Pozega
Požega
Defense date and country2017-07-07, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Chemistry
Abstract
Zadatak ovog završnog rada bio je pratiti promjene kemijskih parametara tokom proizvodnje polutvrdog sira Goude u proizvodnom pogonu Sirela koja je jedna od robnih marki mlijeĉne industrije Dukat. Kemijski parametri praćeni su i odreĊivani u pasteriziranom mlijeku, mlijeku u sirarskim kadama, siru nakon soljenja i siru nakon zrenja. Kemijski parametri koji su odreĊivani su kiselost, gustoća, mlijeĉna mast te suha tvar. Navedeni parametri odreĊivani su referentnim metodama. Sirovina koja je korištena za ovaj zadatak bila je pasterizirano mlijeko, a konaĉni proizvod bio je polutvrdi sir Gouda. Tijekom odreĊivanja usporeĊivale su se šarţe te se došlo do zakljuĉka da se proizvodnja polutvrdog sira Goude uvijek odvijala iz jednako kvalitetne sirovine koja ima istu koliĉinu kemijskih sastojaka s kojima se dobiva gotovi proizvod ţeljene kakvoće.
Abstract (english)
The task of this final work was to follow the changes of chemical parameters during the production of semi-hard cheese Gouda in prouction line of Sirela, which is one of the brands of Dukat's dairy industry. Chemical parameters were monitored and determined in pasteurized milk, milk in sour baths, cheese after salting and cheese after ripening. The chemical parameters that were determined are acidity, density, milk fat and dry matter. These parameters were determined by reference methods. The raw material used for this task was pasteurized milk, and the final product was the semi-hard Gouda cheese. During the determination several lots were compared and the conclusion were that the production of semi-hard cheese Gouda always took place from the same quality raw material with the same amount of chemical ingredients that produced the finished product of the desired quality.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:112:837467
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-07-12 10:44:19