master's thesis
Texture analysis of semi-hard cheeses from different producers on croatian market

Željka Marketanović (2010)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology
Metadata
TitleAnaliza teksture polutvrdih sireva različitih proizvođača na hrvatskom tržištu
AuthorŽeljka Marketanović
Mentor(s)Vedran Slačanac (thesis advisor)
Abstract
Tekstura sira je jedna od važnijih osobina prema kojoj potrošač procjenjuje kvalitetu proizvoda. Instrumentalnim analizama ispitivana je tekstura 8 uzoraka različitih vrsta kravljih sireva koji se nalaze na hrvatskom tržištu. U tu svrhu određuje se sastav ispitivanih sireva, pH vrijednost, aktivitet vode, boja te svojstva teksture sira pomoću uređaja za analizu profila teksture (TPA) i testa proboda (Puncture test). Instrumentalna analiza obuhvaća mjerenje čvrstoće, kohezivnosti, elastičnosti, odgođene elastičnosti te otpora žvakanju. Svrha rada je utvrditi utjecaj sastava i fizikalno-kemijskih svojstava na teksturu ispitivanih sireva. Od analiziranih sireva najveću vrijednost za čvrstoću, kohezivnost, elastičnost i odgođenu elastičnost je imao sir Cheddar koji ima i najmanji udio vode, najveći udio mliječne masti i najveću pH vrijednost. Statistička analiza mjernih podataka pokazuje da nema značajnih korelacija između udjela proteina i parametara teksture, dok je korelacija između udjela masti i odgođene elastičnosti statistički značajna (r = - 0,81). Analiza također pokazuje da postoji statistički značajna korelacija između elastičnosti i kohezivnosti, elastičnosti i otpora žvakanju, odgođene elastičnosti i otpora žvakanju, te čvrstoće i testa proboda kroz tijesto sira.
Keywordscheese semi-hard cheese hardness cohesiviness resilience
Parallel title (English)Texture analysis of semi-hard cheeses from different producers on croatian market
Committee MembersJovica Hardi (committee chairperson)
Vedran Slačanac (committee member)
Daliborka Koceva Komlenić (committee member)
Marko Jukić (committee member)
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 levelgraduate
Study programmeFood Technology and Process Engineering
Academic title abbreviationdipl. ing.
Genremaster's thesis
Language Croatian
Defense date2010-07-16
Parallel abstract (English)
Consumer evaluates quality of cheese according to it’s texture which is one of the most important characteristic of cheese. 8 samples of different cow’s cheeses , that can be found on Croatian market, are tested by the instrumental analyses. For that purpose is valuated composition of analysed cheeses , pH, aW, colour and characteristics of cheese texture that is measured by TPA (texture profile analysis) and Puncture test. Instrumental analyse includes measuring of hardness, cohesiveness, springiness , resilience and chewiness. Intention of this work is to determine effect of composition and physico-chemical characteristics on cheese texture. From analysed cheeses the most value for hardness, resilience, cohesiviness and springiness Cheddar cheese had, which also had the smallest content of water, the highest content of fat and the highest pH value. Statistic analysis shows that there is no meaningful correlation between protein ratio and texture parameters, but correlation between fat content and springiness is statisticly significant (r=-0,81). Analysis also shows that significant correlation exist between resilience and cohesiviness, resilience and chewiness, springiness and chewiness, and hardness and punkture test.
Parallel keywords (Croatian)sir polutvrdi kravlji sir čvrstoća kohezivnost elastičnost
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:109:794415
CommitterSanda Hasenay