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undergraduate thesis
ISKUSTVA U PRERADI SIRUTKE U PREHRAMBENOJ INDUSTRIJI SIRELA U BJELOVARU
2016. urn:nbn:hr:112:479413
Ignjatović, Dunja
Polytehnic in Pozega
Biotechnical department

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Ignjatović, D. (2016). ISKUSTVA U PRERADI SIRUTKE U PREHRAMBENOJ INDUSTRIJI SIRELA U BJELOVARU (Undergraduate thesis). Požega: Polytehnic in Pozega. Retrieved from https://urn.nsk.hr/urn:nbn:hr:112:479413

Ignjatović, Dunja. "ISKUSTVA U PRERADI SIRUTKE U PREHRAMBENOJ INDUSTRIJI SIRELA U BJELOVARU." Undergraduate thesis, Polytehnic in Pozega, 2016. https://urn.nsk.hr/urn:nbn:hr:112:479413

Ignjatović, Dunja. "ISKUSTVA U PRERADI SIRUTKE U PREHRAMBENOJ INDUSTRIJI SIRELA U BJELOVARU." Undergraduate thesis, Polytehnic in Pozega, 2016. https://urn.nsk.hr/urn:nbn:hr:112:479413

Ignjatović, D. (2016). 'ISKUSTVA U PRERADI SIRUTKE U PREHRAMBENOJ INDUSTRIJI SIRELA U BJELOVARU', Undergraduate thesis, Polytehnic in Pozega, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:112:479413

Ignjatović D. ISKUSTVA U PRERADI SIRUTKE U PREHRAMBENOJ INDUSTRIJI SIRELA U BJELOVARU [Undergraduate thesis]. Požega: Polytehnic in Pozega; 2016 [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:112:479413

D. Ignjatović, "ISKUSTVA U PRERADI SIRUTKE U PREHRAMBENOJ INDUSTRIJI SIRELA U BJELOVARU", Undergraduate thesis, Polytehnic in Pozega, Požega, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:112:479413

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Metadata
TitleISKUSTVA U PRERADI SIRUTKE U PREHRAMBENOJ INDUSTRIJI SIRELA U BJELOVARU
Title (english)THE EXPERIENCE IN THE PROCESSING OF WHEY IN THE FOOD INDUSTRY SIRELA IN BJELOVAR
AuthorDunja Ignjatović
MentorStanko Zrinščak (mentor)
Committee memberValentina Obradović
Committee memberStanko Zrinščak
Committee memberHelena Marčetić
GranterPolytehnic in Pozega
(Biotechnical department)
Požega
Defense date and country2016-02-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Safety and Quality
Abstract
Sirutka je nusprodukt u proizvodnji sira, preradom mlijeka u sir dobiva se sirutka. Sušenje sirutke je vrlo složen postupak koji se sastoji od evaporacije, kristalizacije, prijenosa evaporata i sušenja. Bitno je naglasiti važnost sirutke u ljudskoj prehrani i ishrani životinja. Sirutka zbog svoje hranjive vrijednosti sve više se koristi. U tekućem obliku sirutka se oplemenjuje raznim voćnim okusima i služi kao osvježavajuće piće. Primjena sirutke u prahu svodi se na prehrambene tvornice gdje se koristi kao jeftinija zamjena za mlijeko u prahu i proizvodnju hrane za djecu. Cilj ovoga rada je opisati postupak prerade sirutke u tvornici „Sirela“ u Bjelovaru.
Abstract (english)
Whey is a by-product of the manufacture of cheese. It is the liquid remaining after milk has been curdeld and strained. Dehydration of whey is a very complex process which includes evaporation, crystallization, transfer of the evaporator and drying. The whey plays a vital role in human diet and animal nutrition because of its high nutritional value. By adding fruit flavors to the liquid whey it becomes a very refreshing drink. Food factories use whey powder as a cheaper substitute for milk powder and child's food. This study desribes the processing of whey in „Sirela“ factory in Bjelovar.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:112:479413
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 on2016-02-24 09:02:22