undergraduate thesis
Cheese Trapist

Andrea Varžić (2010)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Metadata
TitleSIR TRAPIST
AuthorAndrea Varžić
Mentor(s)Jovica Hardi (thesis advisor)
Abstract
Originalni sir Trapist su radili redovnici Trapisti. Oni jedini znaju tajnu spremanja sira. U Banja Luci su sir Trapist počeli proizvoditi još 1882.godine. Sir je bio nadaleko poznat kao i drugi proizvodi, redovnika samostana Marija Zvijezda. Prodavao se i proizvodio sve do kraja drugog svjetskog rata kada je tadašnja vlast oduzela imovinu samostanu i potjerala dio redovnika. Od tada je postao sinonim za sve polu tvrde sireve. Peter Mohor je posljednji koji je znao tajnu proizvodnje sira Trapista, a on je preminuo 1996. godine. Cilj ovog rada je prikazati put sira Trapista iz Francuske do Banje Luke, odakle se proširio po mnogim zemljama, prvenstveno u zemljama bivše Austrougarske monarhije. Na tom putu Hrvatska ga je prihvatila kao svoj sir kroz cijelo prošlo stoljeće. Nadalje će se prikazati proces proizvodnje sira Trapista, njegova organoleptička svojstva.
Keywordscheese Trappist monastery Marija Zvijezda
Parallel title (English)Cheese Trapist
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
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 date2010-10-15
Parallel abstract (English)
Original cheese Trapist Trapissts monks have worked. They only known the secret of saving the cheese. In Banja Luka as cheese Trappists produced 1882. year. Cheese was widely known other products, the monks of the monastery Marija Zvijezda. Cheese Trapist be produced and sold until the end of World War 2 when the then govrnment seized property and set part of the monastery monks. Has since become synonymous with all semihard cheeses. Peter Morh final was that he knew the secret of Trappists cheese and he died in 1996. the aim of this study was to show the path of cheese from the French to Banja Luka, where it was spread across many countries, especially of the former Austro- Hungarian monarchy. Croatia on the way it is taken as its own through the last century. Will further describe the process of produce Trappist cheese, its senorsy properties
Parallel keywords (Croatian)sir Trapist samostan Marija Zvijezda
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:109:225377
CommitterIvana Šuvak