prikaz prve stranice dokumenta Linija topljenih sireva
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undergraduate thesis
Linija topljenih sireva
2010. urn:nbn:hr:109:569466
Sović, Vedrana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology

Cite this document

Sović, V. (2010). Linija topljenih sireva (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:569466

Sović, Vedrana. "Linija topljenih sireva." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:569466

Sović, Vedrana. "Linija topljenih sireva." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:569466

Sović, V. (2010). 'Linija topljenih sireva', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 09 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:569466

Sović V. Linija topljenih sireva [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2010 [cited 2025 January 09] Available at: https://urn.nsk.hr/urn:nbn:hr:109:569466

V. Sović, "Linija topljenih sireva", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:109:569466

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Metadata
TitleLinija topljenih sireva
Title (english)Line of processed cheese
AuthorVedrana Sović
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 country2010-10-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U ovom radu cilj je prikazati način proizvodnje topljenih sireva. Topljeni sir je proizvod koji se dobiva miješanjem prirodnih sireva raznih vrsta i stupnja zrelosti, sa emulgirajućim agensom i zagrijavanjem smjese u vakuumu, uz stalno miješanje do dobivanja homogene mase. U procesu se kao sirovina koristi sir kod kojeg je tijekom formiranja i zrenja došlo do deformacije oblika ili do povećane kontaminacije mikroorganizmima, koji se kao takav ne može prodati. Prema važećem pravilniku takav sir se može osposobiti topljenjem. Danas se u proizvodnji topljenog sira mogu koristiti i drugi mliječni i nemliječni proizvodi kao što su šunka, salama, paprika, biber.
Abstract (english)
The aim of this paper is to show how processed cheese is produced. Processed cheese is a product which is obtained by mixing natural cheese of various kinds and degrees of maturity, with an emulsifying agent and heating the mixture in a vacuum while constantly stirring to obtain a homogeneous mass. Cheese which obtained a shape deformation while maturing, as well as cheese contaminated with microorganisms has been used as raw material for production of processed cheese. Under current regulations that kind of cheese can be melted. Nowadays, in the manufacturing of cheese, we can use other dairy and nondairy products such as ham, salami, pepper.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:569466
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 on2015-10-27 15:54:26