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undergraduate thesis
PROIZVODNJA DOMAĆEG KUHANOG SIRA
2018. urn:nbn:hr:112:983038
Borovac, Danijela
Polytehnic in Pozega
Biotechnical department

Cite this document

Borovac, D. (2018). PROIZVODNJA DOMAĆEG KUHANOG SIRA (Undergraduate thesis). Požega: Polytehnic in Pozega. Retrieved from https://urn.nsk.hr/urn:nbn:hr:112:983038

Borovac, Danijela. "PROIZVODNJA DOMAĆEG KUHANOG SIRA." Undergraduate thesis, Polytehnic in Pozega, 2018. https://urn.nsk.hr/urn:nbn:hr:112:983038

Borovac, Danijela. "PROIZVODNJA DOMAĆEG KUHANOG SIRA." Undergraduate thesis, Polytehnic in Pozega, 2018. https://urn.nsk.hr/urn:nbn:hr:112:983038

Borovac, D. (2018). 'PROIZVODNJA DOMAĆEG KUHANOG SIRA', Undergraduate thesis, Polytehnic in Pozega, accessed 28 August 2024, https://urn.nsk.hr/urn:nbn:hr:112:983038

Borovac D. PROIZVODNJA DOMAĆEG KUHANOG SIRA [Undergraduate thesis]. Požega: Polytehnic in Pozega; 2018 [cited 2024 August 28] Available at: https://urn.nsk.hr/urn:nbn:hr:112:983038

D. Borovac, "PROIZVODNJA DOMAĆEG KUHANOG SIRA", Undergraduate thesis, Polytehnic in Pozega, Požega, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:112:983038

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Metadata
TitlePROIZVODNJA DOMAĆEG KUHANOG SIRA
Title (english)THE PRODUCTION OF DOMESTIC COOKED CHEESE
AuthorDanijela Borovac
MentorAna Mrgan (mentor)
Committee memberHelena Marčetić (predsjednik povjerenstva)
Committee memberAna Mrgan (član povjerenstva)
Committee memberStanko Zrinščak (član povjerenstva)
GranterPolytehnic in Pozega
(Biotechnical department)
Požega
Defense date and country2018-11-23, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Domaći kuhani sir je hrvatski autohtoni prehrambeni proizvod koji se proizvodi na tradicionalan način na području Bjelovara. Pripada skupini masnih sireva prema udjelu masti u suhoj tvari, a prema udjelu vode pripada skupini polutvrdih sireva. Domaći kuhani sir dobiva se kuhanjem kravljeg ili mješavine kravljeg i kozjeg mlijeka, kojem se dodaje kiselina i sol. Procesom koagulacije stvara se gruš i sirutka koja se izdvaja sinerezom. Nakon obrade, gruš se preša i stavlja u kalupe. Nakon izdvajanja sirutke, kratko se vrijeme suši te je spreman za konzumaciju. Tijekom cijelog procesa proizvodnje potrebno je provoditi analize koje osiguravaju kvalitetu i zdravstvenu ispravnost kuhanog sira. U radu su prikazani parametri koji su analizirani tijekom proizvodnje kuhanog sira. Također, opisan je i proces proizvodnje kuhanog sira.
Abstract (english)
Domestic cooked cheese is Croatian autochthonous food product which is manufactured in a traditional way in the area of Bjelovar. It belongs to a group of fatty cheeses according to the proportion of fat in the dry matter. According to the proportion of water, it belongs to a group of semi-hard cheeses. Domestic cooked cheese is produced by cooking cowʼs, or a mixture of cowʼs and goatʼs milk and adding acid and salt in the process. In the coagulation process curd and whey are created which are then separated by the syneresis. After processing, curd is then pressed and made in molds and whey is separated. Newly produced cheese is then ready for short drying and consumption. During the whole process of production, it is necessary to conduct analyzes to ensure quality and health care of cooked cheese. This paper contains parameters which were analyzed during production of cooked cheese. Process of producing cooked cheese is also described.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:112:983038
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 on2019-01-07 08:18:10