undergraduate thesis
Production line of semi-hard cheeses

Željana Pavasović (2010)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology
Metadata
TitleLinija polutvrdih sireva
AuthorŽeljana Pavasović
Mentor(s)Vedran Slačanac (thesis advisor)
Abstract
Procesom zgrušavanja i odvajanja čvrste tvari iz mlijeka od tečnosti (sirutke) dobiva se tvrdi ili polutvrdi proizvod poznat kao sir. Mlijeko se sortira po kakvoći prilikom zaprimanja, te se određuje za pojedini proizvod. Tijekom cijele proizvodnje vrši se kontrola zdravstvene ispravnosti sirovina i na posljetku gotovog proizvoda. U Tvornici mliječnih proizvoda Belje proizvode se polutvrdi sirevi Edamer, Baranjac i Gauda. Gauda je polutvrdi prešani sir tipa edamac koji ima ime po gradu prve proizvodnje. Sirno tijesto je elastično, svijetložute boje s jednoliko raspoređenim šupljinama veličine graška. Edamer je polutvrdi prešani sir tipa edamac koji ima ime po nizozemskom gradu Edamu. Baranjac, Gauda i Edamer imaju isti proces proizvodnje i iste sastojke, a razlikuju se po dodanoj kulturi i po njezinoj količini u siru. Linija proizvodnje polutvrdih sireva uključuje: prijem i obradu sirovine za sirenje, obrada gruša, predprešanje, prešanje, salamurenje, zrenje sira, te se na kraju gotovi proizvodi pakiraju, skladište i otpremaju na tržište.
Keywordsmilk whey casein clots semi-hard cheeses
Parallel title (English)Production line of semi-hard cheeses
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 date2010-10-26
Parallel abstract (English)
Semi-hard or hard cheese is made by clotting and separating the solid curds from the liquid whey. The milk is being classified by its quality and use at delivery. Disease control is done during and at the end of production. At the cheese factory Belje the semi-hard cheeses Edamer, Baranjac and Gauda are being made. Gauda is a Edamer-type semi-hard cheese which got his name after the town where it was first produced. Gouda Belje is characterized by mild flavour, light yellow colour with evenly distributed pea-sized holes. Edamer is a Edemer-type semi-hard cheese which got his name after the dutch town where it was first made, Edam. Baranjac, Gauda and Edamer all share the same production process and ingredients but they differ in the bacterial culture and its amount. The production line of semi-hard cheeses includes: receiving and processing of goods, curdling, cutting, draining, pressing, salting and ripening. In the end the final product is packed, stored and then sent to stores.
Parallel keywords (Croatian)mlijeko sirutka kazein gruš polutvrdi sirevi
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:109:796901
CommitterIvana Šuvak