undergraduate thesis
Proizvodnja svježih krem sireva i mliječnih namaza u Tvornici mliječnih proizvoda Belje d.d.

Arijana Bušić (2009)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology
Metadata
TitleProizvodnja svježih krem sireva i mliječnih namaza u Tvornici mliječnih proizvoda Belje d.d.
AuthorArijana Bušić
Mentor(s)Vedran Slačanac (thesis advisor)
Abstract
Mlijeko i vrhnje se najprije trebaju tehnološki pripremiti, da bi dobili kvalitetan svježi krem sir i mliječni namaz. Mlijeko odlazi na prijemno, kemijsko i mikrobiološko laboratorijsko ispitivanje, dok vrhnje mora proći samo prijemno i mikrobiološko ispitivanje. Nakon toga mlijeko se zaprima u uređajima za prijem mlijeka i vrhnja, te odlazi na toplinsku obradu, tj. pasterizaciju. Svježi krem sir je vrsta svježeg sira koji je dobiven iz tipiziranog vrhnja, a Tvornica mliječnih proizvoda “Belje” proizvodi abc svježi krem sir i to: clasic, pikant, povrće, šunka i vlasac. Osnovna sirovina za dobivanje abc svježih krem sireva je 10 % vrhnje. Vrhnje sa 10% mliječne masti se zaprima sa temperaturom od 24°C. U proizvodnji svježih krem sireva s dodatcima kao što su paprika, vlasac i hren potrebna je pasterizacija tih dodataka u Stephan cutteru. Mliječni namaz je mliječna prerađevina, tip emulzije voda u ulju, dobiven od određenih mliječnih komponenti. Tvornica mliječnih proizvoda “Belje” proizvodi mliječni namaz pod imenom vajkrem. Osnovna sirovina za dobivanje vajkrema svježih krem sireva je 36% vrhnje, vrhnje sa 36% mliječne masti se zaprima sa temperaturom od 24°C.
Keywordsmilk cream cheese milk layer
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 date2009-06-25
Parallel abstract (English)
Milk and cream first must be technologically prepared to get quality fresh cheese and milk layer. Milk goes to admisssionary, chemical and microbiological laboratory examination, while cream only needs to be admisssionary and microbiologicaly tested. After that milk is stored in milk and cream receiving devices and then goes to heat treatment, i.e. pasteurization. Fresh cream cheese is a brand of cheese which is made out of typizied cream and factory of milk products „Belje“ produces abc fresh cheese of following types: classic, spicy, vegetables, ham and chives. Basic raw in making abc fresh cream cheese is 10% of cream. Cream which contains 10% of milk fat is stored on temperature of 24°C. In making fresh cream cheese with additives like pepper, chives and horse radish, these additives need to be pasteurizied in Stephan cutter. Milk layer is a derivative of milk, type of emulsion of water in oil, which is made out of specific milk components. Factory of milk products „Belje“ produces milk layer named vajkrem. Basic raw in making vajkrem fresh cream cheese is 36% of cream. Cream which contains 36% of milk fat is stored on temperature of 24°C.
Parallel keywords (Croatian)mlijeko vrhnje krem sir mliječni namaz
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:109:112729
CommitterIvana Šuvak