undergraduate thesis
Production of semi-hard and hard cheese

Ana Ivanković (2016)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Meat and Fish Technology
Metadata
TitleProizvodnja polutvrdog i tvrdog sira
AuthorAna Ivanković
Mentor(s)Vedran Slačanac (thesis advisor)
Abstract
U Hrvatskoj proizvodnja mlijeka i sira ima dugu tradiciju. Sir je prehrambeni proizvod dobiven grušanjem mlijeka (sirutke, stepke, vrhnja ili njihove kombinacije) uz izdvajanje sirutke. Sir se smatra jednim od osnovnih prehrambenih proizvoda. Postoji veliki broj različitih vrsta sireva, na čiju razliku, a ujedno i okus utječu razne vrste bakterija i plijesni koje su korištene, različite količine mliječne masti kao i razlike u dužini starenja i vrsti obrade samoga sira. Sirevi se općenito dijele po vrsti mlijeka (npr.kravlji, kozji, ovčji), prema konzistenciji (meki, tvrdi) i prema načinu koagulacije (slatki, kiseli). Sir se dobiva postepenim zagrijavanjem mlijeka pri čemu tijekom fermentacije mliječni šećer prelazi u mliječnu kiselinu te zatim dolazi do odvajanja kazeina od sirutke. Za poboljšanje i ubrzanje procesa sirenja mlijeku se dodaje sirište koje u sebi ima različite enzime od kojih je renin, odnosno, kimozin najznačajniji za postupak sirenja. U završnom procesu sirenja, cijeđenjem se odvaja sirutka, dodaje se sol radi ukusa i ujedno i zaustavljanja procesa. Sir se oblikuje stavljanjem u kalupe, a oblik i veličina kalupa ovisi od proizvođača do proizvođača i po tome se obično i prepoznaju sorte sira. Sir u kalupu ostaje do nekoliko sati, a zatim se ostavlja da zri. Pored soli, nekim se vrstama sira dodaju i drugi začini, posebno mirišljave trave, kao i neke vrste voća i povrća.
Keywordssemi-hard cheese hard cheese
Parallel title (English)Production of semi-hard and hard cheese
Committee MembersVedran Slačanac (committee chairperson)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Meat and Fish Technology
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Study programme typeuniversity
Study levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2016-09-30
Parallel abstract (English)
In Croatia, production of milk and cheese has a long tradition. Cheese is a food product obtained by coagulation of milk (whey, buttermilk, cream, or a combination thereof) with a separation of whey. Cheese is considered one of basic foodstuffs. There are a number of different types of cheeses, on whose difference, but also the taste affect various types of bacteria and molds that were used, varying amounts of milk fat as well as differences in the length of aging and the type of treatment cheese itself. Cheeses are generally divided by the type of milk (cow's, goat, sheep), according to the consistency (soft, hard) and by way of coagulation (sweet, sour). The cheese is obtained by gradual heating of milk while during fermentation milk sugar turns into lactic acid and then comes to the separation of casein from whey. To improve and accelerate the process of curdling milk is added rennet which in itself has different enzymes of which renin, respectively, chymosin most significant for the process of spreading. In the final process of spreading, squeezing the whey separates, adds salt for flavor and also the stopping process. The cheese is formed by placing the molds, and the shape and size of the mold depends from manufacturer to manufacturer and it is usually recognized varieties of cheese. Cheese remains in the mold to a few hours, and then allowed to ripen. In addition to salt, some types of cheese are added and other spices, especially scented grasses, as well as some fruits and vegetables.
Parallel keywords (Croatian)polutvrdi sir tvrdi sir
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:544921
CommitterSanda Hasenay