prikaz prve stranice dokumenta Domaći kozji sir obiteljskog gospodarstva Buljević iz Osijeka
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master's thesis
Domaći kozji sir obiteljskog gospodarstva Buljević iz Osijeka
2009. urn:nbn:hr:109:940536
Buljević, Marina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology

Cite this document

Buljević, M. (2009). Domaći kozji sir obiteljskog gospodarstva Buljević iz Osijeka (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:940536

Buljević, Marina. "Domaći kozji sir obiteljskog gospodarstva Buljević iz Osijeka." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:940536

Buljević, Marina. "Domaći kozji sir obiteljskog gospodarstva Buljević iz Osijeka." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:940536

Buljević, M. (2009). 'Domaći kozji sir obiteljskog gospodarstva Buljević iz Osijeka', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:940536

Buljević M. Domaći kozji sir obiteljskog gospodarstva Buljević iz Osijeka [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2009 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:940536

M. Buljević, "Domaći kozji sir obiteljskog gospodarstva Buljević iz Osijeka", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:109:940536

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Metadata
TitleDomaći kozji sir obiteljskog gospodarstva Buljević iz Osijeka
Title (english)Domestic goat cheese produced in husbandry Buljević from Osijek
AuthorMarina Buljević
MentorJovica Hardi (mentor)
Committee memberVedran Slačanac
Committee memberJovica Hardi
Committee memberAntonija Perl Pirički
MBZ: 232395
Committee memberJurislav Babić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Milk Technology)
Osijek
Defense date and country2009-11-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U radu su detaljno opisani svi parametri proizvodnje dva tipa domaćeg kozjeg sira, prema dugogodišnjoj obiteljskoj tradiciji gospodarstva Buljević iz Osijeka. U tri ponavljanja proizvedeni su polutvrdi punomasni sir i punomasni krem sir od kozjeg mlijeka. Fizikalno-kemijske analize pokazale su da su sirevi bili izvanredne i ujednačene kakvoće, bez obzira na to što nema pisanih naputaka, već se postupak proizvodnje prenosi s koljena na koljeno. Utvrđeno je da je proizvodnja polutvrdog i krem sira od kozjeg mlijeka vrlo jednostavna i brza, uz visoke prinose, bez upotrebe skupog pribora i napredne tehnologije i postupaka. Koagulacija i ocjeđivanje gruša u proizvodnji krem sira bili su značajno duži nego kod polutvrdog sira, jer je krem sir proizveden od spontano ukiseljenog mlijeka, a polutvrdi primjenom sirila. Senzorskom analizom sirevi su ocijenjeni vrlo visoko, prema čemu se mogu svrstati u proizvode visoke kakvoće.
Abstract (english)
Production parameters of two types of goat cheeses were described in this work. Goat cheese has been produced on the Buljević farm according to long time producing tradition. Full-fat, semi-hard goat cheese, as well as full-fat, cream goat cheese were produced in three replicates. Results of physico-chemical analyses shown that produced cheeses had excellent quality, in spite of documented technology papers lack, well the producing procedure has been based on professional experience of farm producers. Production of semi-hard and cream cheese from goat milk was simple and relative rapid. Cheese yield was high, in spite of expensive technology absence. Coagulation and syneresis of cream cheese were considerably longer than these of semi-hard cheese. General reason for that is spontaneously acidification of milk during the production of cream cheese, well the coagulation of semi-hard cheese was conducted by rennet addition. The results of sensory analyses show that all produced cheeses had high sensory quality.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:940536
Study programmeTitle: Food Technology and Process Engineering
Study programme type: university
Study level: graduate
Academic / professional title: diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva (diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-11-13 10:32:32