master's thesis
Optimization of the fat content in a mixture of milk and cream to produce fresh cream cheese

Mladen Oršulić (2016)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology
Metadata
TitleOptimizacija udjela masti u mješavini mlijeka i vrhnja za proizvodnju svježeg krem sira
AuthorMladen Oršulić
Mentor(s)Mirela Lučan (thesis advisor)
Abstract
Svježi krem sir je vrlo popularan i raširen proizvod diljem Europe i šire, proizvodnja je vrlo jednostavna te se za proizvodnju koriste glavna tri sastojka: mlijeko, vrhnje i manja količina morske soli. Hrvatsko i europsko tržište je vrlo bogato različitim tipovima krem sira. Zbog ogromne konkurencije i želje da budu na samo vrhu globalnog tržišta, hrvatski proizvođači sireva do krajnjih granica ulažu napore i znanje u optimiranje tehnoloških parametara proizvodnje i dobivanje proizvoda visoke kvalitete. Kako bi utvrdili optimalne udjele mliječne masti za njegovu proizvodnju, proizvedeno je šest različitih uzoraka krem sira, te je ispitivan optimalni udio mliječne masti u mješavini mlijeka i vrhnja. Optimalni udjeli mliječne masti određeni su nakon određivanja iskorištenja, fizikalno-kemijskih svojstava, teksturalnih svojstava sira, te senzorske analize. Iz provedenih analiza utvrđeno je da su za proizvodnju svježeg krem sira optimalne mješavine mlijeka i vrhnja s 12,5% i 15% mliječne masti. Ovi udjeli mliječne masti daju svježe krem sireve izvrsne kakvoće.
Keywordscheese cream cheese
Parallel title (English)Optimization of the fat content in a mixture of milk and cream to produce fresh cream cheese
Committee MembersJovica Hardi (committee chairperson)
Mirela Lučan (committee member)
Jasmina Lukinac Čačić (committee member)
Krešimir Mastanjević (committee member)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Milk Technology
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelgraduate
Study programmeFood Engineering
Academic title abbreviationmag. ing. techn. aliment.
Genremaster's thesis
Language Croatian
Defense date2016-10-10
Parallel abstract (English)
Fresh cream cheese is very popular and widespread product through Europe and beyond, the production is very simple and for production are used milk, cream and small amount of sea salt. Croatian and European market is very rich with different types of fresh cream cheese. Because of huge competition and desire to be on the top of global market, Croatian manufacturers invests huge efforts and knowledge in optimization of technology parameters in production and getting high quality products. To determine optimal shares of milk fats for its production six different versions of cream cheese samples were produced, and optimal percentage of milk fat in mixture of milk and cream was examined. Optimal percentage of fat were determined after evaluation of yield, physical-chemical, textural profile and sensory properties of cheese. From conducted analysis, optimal percentage of milk fat for production of fresh cream cheese were determined, optimal mixture of milk and cream for production are those with 12,5% and 15% milk fat. Those percentages of milk fat give extra quality fresh cream cheese.
Parallel keywords (Croatian)sir krem sir
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:962645
CommitterIvana Šuvak