master's thesis
Influence of cream temperature and supplements on the yield and quality of butter

Jelena Sukačić (2017)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology
Metadata
TitleUtjecaj temperature vrhnja i dodataka na prinos i kakvoću maslaca
AuthorJelena Sukačić
Mentor(s)Mirela Lučan (thesis advisor)
Abstract
Cilj ovog rada bio je ispitati utjecaj temperature vrhnja i dodataka na prinos i kakvoću maslaca. Proces proizvodnje praćen je od pripreme vrhnja za proizvodnju maslaca sve do konačnog proizvoda. Ukupno je proizvedeno šest uzoraka maslaca na dvije različite temperature bućkanja: 10 i 15 °C. Osim kontrolnih uzoraka bez dodataka, proizvedeni su i uzorci s dodatkom senfa i vlasca, te limuna i češnjaka. Provedene su analize kemijskog sastava vrhnja, stepke, maslaca, analize teksture gotovog proizvoda testom rezanja i proboda, analize boje te senzorska analiza metodom bodovanja. Temperatura bućkanja značajno je utjecala na procesne parametre i senzorsku ocjenu. Veći prinos, kraće vrijeme bućkanja te više senzorske ocjene imao je maslac proizveden pri višoj temperaturi. Dodaci nisu negativno utjecali na kakvoću maslaca, a svi dobiveni proizvodi su prema ukupnim ponderiranim bodovima svrstani u izvrsnu kategoriju kakvoće.
Keywordsbutter
Parallel title (English)Influence of cream temperature and supplements on the yield and quality of butter
Committee MembersVedran Slačanac (committee chairperson)
Mirela Lučan (committee member)
Jovica Hardi (committee member)
Jasmina Lukinac Čačić (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
Study programme typeuniversity
Study levelgraduate
Study programmeFood Engineering
Academic title abbreviationmag. ing. techn. aliment.
Genremaster's thesis
Language Croatian
Defense date2017-04-28
Parallel abstract (English)
The purpose of this study is to examine the effect of the cream temperature and supplements on the yield and quality of butter. The production process has been monitored from the preparation of the cream for the production of butter to the final product. Total of six samples of butter have been produced, at two different churning temperatures: 10 and 15 degrees Celsius. Beside the control samples that were produced without the supplements, samples with the addition of mustard and chives, as well as with the addition of lemon and garlic, have been made. The following analyses have been conducted: analysis of chemical composition of cream, buttermilk and butter; analysis of the texture of the final product by the cutting and puncture test; analysis of the color of the products and sensory analysis with a scoring method. The churning temperature had a significant effect on the process parameters and sensory score. The butter produced at a higher temperature had a better productivity, shorter churning time and higher sensory scores. The supplements did not have a negative effect on the quality of the butter. All samples have been characterized as excellent quality products, according to scoring test.
Parallel keywords (Croatian)maslac
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:607401
CommitterIvana Šuvak