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undergraduate thesis
Linija topljenih sireva
2009. urn:nbn:hr:109:011178
Labrović, Ivana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology

Cite this document

Labrović, I. (2009). 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:109:011178

Labrović, Ivana. "Linija topljenih sireva." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:011178

Labrović, Ivana. "Linija topljenih sireva." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:011178

Labrović, I. (2009). 'Linija topljenih sireva', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 15 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:011178

Labrović I. Linija topljenih sireva [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2009 [cited 2025 January 15] Available at: https://urn.nsk.hr/urn:nbn:hr:109:011178

I. Labrović, "Linija topljenih sireva", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:109:011178

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Metadata
TitleLinija topljenih sireva
Title (english)Melted cheese line
AuthorIvana Labrović
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 country2009-10-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Sir je tvrdi ili polutvrdi proizvod mlijeka koji se dobija zgrušavanjem i odvajanjem čvrste materije iz mlijeka od tečnosti (sirutka). Što više sirutke odvojimo, to dobivamo tvrđi sir. Sir je proizvod grušanja kazeinskog kompleksa u mlijeku uz dodatak sirila. Topljeni sir je proizvod koji se dobiva od mješavine usitnjenih sireva (različitih tipova i stupnja zrelosti), uz dodatak soli za topljenje i vode te zagrijavanjem mješavine pri djelomičnom vakuumu, uz konstantno miješanje do postizavanja homogene mase. Dodatkom maslaca u topljene tvrde i polutvrde beljske sireve prije 50 godina nastao je topljeni sir Buco. Proizvod zvučnog i prepoznatljivog imena i stalne kvalitete od samog početka ima svoje vjerne potrošače. Kvaliteta Buce proizlazi iz mazivosti, ujednačene čvrstoće i ugodnog blagog mirisa, a privrženost Buci prenosi se iz generacije u generaciju.
Abstract (english)
Cheese is a hard or a semi-hard product of milk that we can get by the coagulation and separation of solid matter from the whey. Consequently with amount of the separate whey, the harder cheese will be produced. Cheese is product of casein-complex coagulation in milk by the addition of rennet. Melted cheese is a product that is derived from the fragmented mixture of cheeses (various types and degrees of maturity), with adding of salt for melting and water heating the mixture of water in a partial vacuum, with constant stirring to achieve a homogeneous mass. With the addition of melted butter in BELJE’s to semi-hard and hard cheeses, melted cheese Buco was created 50 years ago. Recognizable product name and constant quality from the beginning of it production, this type of cheese has been constant loyal consumers. His quality comes from Buco’s smearing feature, equivalent strength, and a pleasant mild fragrance, a commitment Buco’s transmitted from generation to generation.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:011178
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 on2015-11-09 15:48:56