master's thesis
Influence of coagulants chemical, senzory and textural properties of cooked smoked cheese

Jovana Novaković (2017)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology
Metadata
TitleUtjecaj vrste koagulanta na kemijska, senzorska i teksturalna svojstva dimljenog kuhanog sira
AuthorJovana Novaković
Mentor(s)Mirela Lučan (thesis advisor)
Krešimir Mastanjević (thesis advisor)
Abstract
Domaći kuhani sir se proizvodi na području većeg dijela Hrvatske i spada pod hrvatski autohtoni proizvod. Prema udjelu vode u nemasnoj tvari spada u skupinu polutvrdih sireva, a prema udjelu mliječne masti u suhoj tvari u skupinu masnih. Kuhani sir je najjednostavniji oblik iskorištenja i način konzerviranja mliječnih bjelančevina. Dimljeni sir je sir koji se tretira pomoću dima na principu stvrdnjavanja. Dimljenjem sira teži se povećanju ukupne suhe tvari u mješavini za proizvodnju sira, što će osigurati konačni željeni sastav sira, a samo sušenje gruša je u tom slučaju nepotrebno. U radu je ispitana mogućnost proizvodnje dimljenog kuhanog sira na osnovi različitih vrsta koagulanata, te analiza senzorskih svojstava, sastava, fizikalno-kemijskih svojstava i teksture dobivenih proizvoda. Dobiveni rezultati su pokazali da dimljenje pozitivno utječe na svojstva i kakvoću kuhanog sira, a najviše ocjene su dobili dimljeni kuhani sirevi proizvedeni pomoću alkoholnog i jabučnog octa, te pomoću vinske kiseline.
Keywordscheese cooked cheese smoked cheese
Parallel title (English)Influence of coagulants chemical, senzory and textural properties of cooked smoked cheese
Committee MembersVedran Slačanac (committee chairperson)
Mirela Lučan (committee member)
Krešimir Mastanjević (committee member)
Vinko Krstanović (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 date2017-06-21
Parallel abstract (English)
Domestic cooked cheese is produced in the wider area of northwestern Croatian and falls under Croatian indigenous product. According to water in non fat substance belongs to the group of semi-hard cheeses, and the dry matter content is in a group of soft. Cooked cheese is the simplest form of utilization and method of preservation of milk protein. Smoked cheese is cheese which is treated by smoke on the principle of cure. Smoked cheese tends to increase total solids in the mixture for the production of cheese, which will ensure the desired final composition of the cheese, but only drying the curd is in this case unnecessary. The thesis analyzes the optimal parameters for the production of cooked smoked cheese, and the possibility of production of dessert cheese spreads based on different types of obtaining the curd, as well as testing sensory properties, composition, physico-chemical properties and texture of the products obtained. The results show that smoking has a positive effect on the properties and quality of cooked cheese, and the highest graded smoked cooked cheeses are the ones made with alcohol vinegar, apple cider vinegar and tartaric acid.
Parallel keywords (Croatian)sir kuhani sir dimljeni sir
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:252395
CommitterSanda Hasenay