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undergraduate thesis
PROIZVODNJA POLUTVRDOG SIRA
2022. urn:nbn:hr:112:923258
Šimon, Dominik
Polytehnic in Pozega
Biotechnical department

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Šimon, D. (2022). PROIZVODNJA POLUTVRDOG SIRA (Undergraduate thesis). Požega: Polytehnic in Pozega. Retrieved from https://urn.nsk.hr/urn:nbn:hr:112:923258

Šimon, Dominik. "PROIZVODNJA POLUTVRDOG SIRA." Undergraduate thesis, Polytehnic in Pozega, 2022. https://urn.nsk.hr/urn:nbn:hr:112:923258

Šimon, Dominik. "PROIZVODNJA POLUTVRDOG SIRA." Undergraduate thesis, Polytehnic in Pozega, 2022. https://urn.nsk.hr/urn:nbn:hr:112:923258

Šimon, D. (2022). 'PROIZVODNJA POLUTVRDOG SIRA', Undergraduate thesis, Polytehnic in Pozega, accessed 17 November 2024, https://urn.nsk.hr/urn:nbn:hr:112:923258

Šimon D. PROIZVODNJA POLUTVRDOG SIRA [Undergraduate thesis]. Požega: Polytehnic in Pozega; 2022 [cited 2024 November 17] Available at: https://urn.nsk.hr/urn:nbn:hr:112:923258

D. Šimon, "PROIZVODNJA POLUTVRDOG SIRA", Undergraduate thesis, Polytehnic in Pozega, Požega, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:112:923258

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Metadata
TitlePROIZVODNJA POLUTVRDOG SIRA
Title (english)PRODUCTION OF SEMI-HARD CHEESE
AuthorDominik Šimon
MentorAna Mrgan (mentor)
Committee memberValentina Obradović (predsjednik povjerenstva)
Committee memberAna Mrgan (član povjerenstva)
Committee memberHelena Marčetić (član povjerenstva)
GranterPolytehnic in Pozega
(Biotechnical department)
Požega
Defense date and country2022-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
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
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:112:923258
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
Embargo expiration date: 2023-11-08
Terms of useLicence In copyright icon
Created on2022-11-08 12:46:47