master's thesis
The chemical composition and properties of cooked cheese from the area of Slavonia

Martina Mišlov (2015)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology
Metadata
TitleKemijski sastav i svojstva kuhanog sira s područja Slavonije
AuthorMartina Mišlov
Mentor(s)Mirela Lučan (thesis advisor)
Abstract
Cilj rada bio je ispitati kemijski sastav i svojstva domaćih kuhanih sireva prikupljenih na Osječkoj tržnici. U tu svrhu je analizirano 7 uzoraka kuhanih sireva (4 dimljena i 3 nedimljena) proizvedenih na različitim obiteljskim poljoprivrednim gospodarstvima s područja Slavonije. Provedeno je ispitivanje kemijskog sastava, fizikalno-kemijskih svojstava, boje i teksturalnog profila kuhanih sireva (čvrstoća, odgođena elastičnost, kohezivnost, otpor žvakanju i elastičnost). Također su se ispitivala senzorska svojstva i mikrobiološka kakvoća prikupljenih uzoraka. Rezultati su pokazali značajnu neujednačenost senzorskih, kemijskih, teksturalnih i mikrobioloških svojstva sira, a najčešći uzrok toj pojavi je nestandardna proizvodnja koja se ogleda u različitosti sirovine, načina proizvodnje te uvjeta skladištenja. Kuhani se sir odlikuje karakteristikama zajamčenog tradicionalnog specijaliteta upravo zbog svoje raširenosti diljem Hrvatske dugim nizom godina te načina izrade ili tradicionalnog sastava po kojima se razlikuje od drugih sličnih sireva.
Keywordscheese cooked cheese chemical composition sensory properties
Parallel title (English)The chemical composition and properties of cooked cheese from the area of Slavonia
Committee MembersVedran Slačanac
Mirela Lučan
Krešimir Mastanjević
Marko Jukić
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 date2015-07-03
Parallel abstract (English)
The aim of this work was to determine chemical composition and properties of domestic cooked cheese gathered at the market in Osijek. The study was conducted on 7-bought cheeses (4 smoked and 3 non-smoked) of different manufacturers from the area of Slavonia. Evaluation of chemical composition, physic-chemical properties, color and texture profile analysis (hardness, springiness, cohesiveness, chewiness, resilience) of cooked cheese were performed. Sensory properties and microbiological quality of collected samples were also determined. Results showed inequality sensory, chemical, textural and microbiological properties of cheese and the most common cause of this phenomenon is the non-standard production, which is reflected in the diversity of raw material, method of production and storage conditions. Cooked cheese is characterized by the characteristics of the traditional specialties guaranteed because of its prevalence throughout the Croatian for many years and a production method or traditional composition of which distinguish it from other similar cheeses.
Parallel keywords (Croatian)sir kuhani sir kemijski sastav senzorska svojstva
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:525711
CommitterIvana Šuvak