undergraduate thesis
Production of processed cheese

Kristina Vacek (2012)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology
Metadata
TitleProizvodnja topljenog sira
AuthorKristina Vacek
Mentor(s)Vedran Slačanac (thesis advisor)
Abstract
Topljeni sir se dobiva topljenjem mješavine određenih usitnjenih sireva različitih tipova i stupnja zrelosti koji su zdravstveno ispravni ali imaju nepravilnu strukturu i kao takvi ne mogu izaći na tržište. Proces proizvodnje topljenog sira se sastoji od pripreme sirovine, topljenja, homogenizacije i pakiranja. Proizvodnja topljenog sira ovisi o sirovini iz koje se dobiva, stupnju zrelosti sirovine, temperaturi, solima za topljenje, pH i mehaničkoj obradi. Svi ti faktori utječu na boju, teksturu, miris, okus i kvalitetu. Zbog takvog procesa proizvodnje mogu se lako transportirati i skladištiti duže vrijeme. Kvaliteta sira određuje se organoleptičkim i kemijsko-fizikalnim ispitivanjima. Na kvalitetu utječu i mikroorganizmi, tj. njihove spore koje mogu preživjeti temperature topljenja. Pod odgovarajućim uvjetima počinju se razvijati i izazvati nadimanje i kvarenje sira. Topljeni sirevi se mogu proizvoditi za mazanje ili za rezanje.
Keywordsprocessed cheese quality microbial spoilage
Parallel title (English)Production of processed cheese
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 levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2012-10-16
Parallel abstract (English)
Processed cheese is produced by melting a mixture of crushed particular cheeses of different types and degree of maturity that are medically correct but have an irregular structure and as such cannot enter the market. The production of processed (melted) cheese consists from cutting, melting, homogenizing and packaging. Production of melted cheese depends on the raw material from which it is obtained, the degree of maturity of raw material, temperature, melting salts, pH and mechanical processing. All factors influencing the color, texture, smell, taste and quality. Because of this manufacturing process, melted cheese can be easily transported and stored for long periods. The quality of the cheese is determined by sensory and chemical-physical tests. On the quality of melted cheese microorganisms also affect, like their spores can survive the melting temperatures. Under appropriate conditions spores start to develop and cause bloating and spoilage of cheese. Processed cheese can be produced like spreadable or for cutting.
Parallel keywords (Croatian)topljeni sir kvaliteta mikrobno kvarenje
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:244612
CommitterIvana Šuvak