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undergraduate thesis
ISKUSTVA U PROIZVODNJI MEKOG SIRA U JEDNOG PREHRAMBENOJ INDUSTRIJI
2017. urn:nbn:hr:112:606536
Turić, Dunja
Polytehnic in Pozega
Biotechnical department

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Turić, D. (2017). ISKUSTVA U PROIZVODNJI MEKOG SIRA U JEDNOG PREHRAMBENOJ INDUSTRIJI (Undergraduate thesis). Požega: Polytehnic in Pozega. Retrieved from https://urn.nsk.hr/urn:nbn:hr:112:606536

Turić, Dunja. "ISKUSTVA U PROIZVODNJI MEKOG SIRA U JEDNOG PREHRAMBENOJ INDUSTRIJI." Undergraduate thesis, Polytehnic in Pozega, 2017. https://urn.nsk.hr/urn:nbn:hr:112:606536

Turić, Dunja. "ISKUSTVA U PROIZVODNJI MEKOG SIRA U JEDNOG PREHRAMBENOJ INDUSTRIJI." Undergraduate thesis, Polytehnic in Pozega, 2017. https://urn.nsk.hr/urn:nbn:hr:112:606536

Turić, D. (2017). 'ISKUSTVA U PROIZVODNJI MEKOG SIRA U JEDNOG PREHRAMBENOJ INDUSTRIJI', Undergraduate thesis, Polytehnic in Pozega, accessed 01 January 2025, https://urn.nsk.hr/urn:nbn:hr:112:606536

Turić D. ISKUSTVA U PROIZVODNJI MEKOG SIRA U JEDNOG PREHRAMBENOJ INDUSTRIJI [Undergraduate thesis]. Požega: Polytehnic in Pozega; 2017 [cited 2025 January 01] Available at: https://urn.nsk.hr/urn:nbn:hr:112:606536

D. Turić, "ISKUSTVA U PROIZVODNJI MEKOG SIRA U JEDNOG PREHRAMBENOJ INDUSTRIJI", Undergraduate thesis, Polytehnic in Pozega, Požega, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:112:606536

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Metadata
TitleISKUSTVA U PROIZVODNJI MEKOG SIRA U JEDNOG PREHRAMBENOJ INDUSTRIJI
Title (english)MONITORING OF INPUT QUALITY OF MILK FOR CHEESE PRODUCTION IN ONE DAIRY
AuthorDunja Turić
MentorStanko Zrinščak (mentor)
Committee memberAna Mrgan (predsjednik povjerenstva)
Committee memberStanko Zrinščak (član povjerenstva)
Committee memberValentina Obradović (član povjerenstva)
GranterPolytehnic in Pozega
(Biotechnical department)
Požega
Defense date and country2017-09-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Sir je čvrsta hrana koja nastaje od zgusnutog mlijeka krava, koza, ovaca ili ostalih sisavaca. Mlijeko je zgusnuto (usireno) koristeći neku kombinaciju sirišta i kiseljenja. Bakterije ukisele mlijeko i utječu na krajnji sastav i okus većine sireva. Cilj ispitivanja mlijeka i mliječnih proizvoda te samo provođenje kontrola i analiza je dokazivanje ispravnosti mlijeka i gotovih proizvoda. Da bi proizvod bio kvalitetan te zdravstveno ispravan potrebno je poznavati sam proces proizvodnje te načine i sredstva za ispitivanje mlijeka i mliječnih proizvoda. Proces proizvodnje svježeg masnog i posnog sira sastoji se od nekoliko faza: izbor mlijeka,separacija,pasterizacija,inkubacija u tanku – dodavanje sirila i starter kulture,obrada gruša,odvajanje sirutke,punjenje u ambalažu i čuvanje.
Abstract (english)
Cheese is solid food which creates from clotted milk of cows, goats, sheep or other mammals. Milk is clotted using some combination rennet and clabber. Bacteries sourn milk and affect on final composition and taste of many cheeses. The goal of testing milk and his products and only controlling and analyzing is to prove the correctness of milk and finished products. In order for the product to be of good quality and healthful, it is necessary to know the production process itself and the methods and means for testing milk and dairy products. The process of producing fresh fat and cheesy cheese consists of several stages: Choice of milk, separation, pasteurization, incubation in the thin - adding whey and starter culture, grain processing, separating whey, filling in packaging and preserving.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:112:606536
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 on2017-09-25 07:35:51