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undergraduate thesis
Proizvodnja krem sira u industrijskim uvjetima
2018. urn:nbn:hr:109:409391
Vila, Jadranka
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology

Cite this document

Vila, J. (2018). Proizvodnja krem sira u industrijskim uvjetima (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:409391

Vila, Jadranka. "Proizvodnja krem sira u industrijskim uvjetima." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:409391

Vila, Jadranka. "Proizvodnja krem sira u industrijskim uvjetima." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:409391

Vila, J. (2018). 'Proizvodnja krem sira u industrijskim uvjetima', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 18 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:409391

Vila J. Proizvodnja krem sira u industrijskim uvjetima [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2024 April 18] Available at: https://urn.nsk.hr/urn:nbn:hr:109:409391

J. Vila, "Proizvodnja krem sira u industrijskim uvjetima", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:409391

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Metadata
TitleProizvodnja krem sira u industrijskim uvjetima
Title (english)The production of cream cheese in industrial conditions
AuthorJadranka Vila
MentorVedran Slačanac (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Milk Technology)
Osijek
Defense date and country2018-04-03, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Krem sir je proizvod dobiven miješanjem punomasnog mlijeka i vrhnja, nastao uslijed kiselinske koagulacije. Proizvodnja krem sira zahtjeva tehnološku obradu mlijeka i vrhnja kako bi se dobio kvalitetan proizvod. Tehnološka obrada mlijeka podrazumijeva: filtraciju, mikrofiltraciju, baktofugaciju, toplinsku obradu, homogenizaciju te standardizaciju mlijeka. Dok za obradu vrhnja je potrebno provesti obiranje i standardizaciju, toplinsku obradu i homogenizaciju vrhnja. Nakon miješanja mlijeka i vrhnja provodi se temperiranje standardiziranog mlijeka te dodatak mezofilnog startera čijim djelovanjem nastaje mliječna kiselina koja uzrokuje koagulaciju mlijeka. Zatim slijedi separacija sirutke od sirnog gruša. Dobiveni sir se soli i miješa sa različitim dodacima. Takav finalni proizvod se pakira i skladišti.
Abstract (english)
Cream cheese is a product created by mixing whole milk and cream, produced by acidic coagulation. The production of cream cheese requires technological processing of milk and cream to obtain a quality product. Technological processing of milk implies: filtration, microfiltration, bacterification, heat treatment, homogenization and standardization of milk. While for the treatment of the cream, it is necessary to skim milk and perform standardization, heat treatment and homogenization of the cream. After mixing milk and cream, tempering of standardized milk is carried out in wich we add a mesophilic starter whose action produces lactic acid which causes milk coagulation. Separation of whey from the cheese grain then followed. The resulting cheese is salted and mixed with various supplements. This final product is packaged and stored.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:409391
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2018-04-09 14:17:42