master's thesis
Domestic goat cheese produced in husbandry Buljević from Osijek

Marina Buljević (2009)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology
Metadata
TitleDomaći kozji sir obiteljskog gospodarstva Buljević iz Osijeka
AuthorMarina Buljević
Mentor(s)Jovica Hardi (thesis advisor)
Abstract
U radu su detaljno opisani svi parametri proizvodnje dva tipa domaćeg kozjeg sira, prema dugogodišnjoj obiteljskoj tradiciji gospodarstva Buljević iz Osijeka. U tri ponavljanja proizvedeni su polutvrdi punomasni sir i punomasni krem sir od kozjeg mlijeka. Fizikalno-kemijske analize pokazale su da su sirevi bili izvanredne i ujednačene kakvoće, bez obzira na to što nema pisanih naputaka, već se postupak proizvodnje prenosi s koljena na koljeno. Utvrđeno je da je proizvodnja polutvrdog i krem sira od kozjeg mlijeka vrlo jednostavna i brza, uz visoke prinose, bez upotrebe skupog pribora i napredne tehnologije i postupaka. Koagulacija i ocjeđivanje gruša u proizvodnji krem sira bili su značajno duži nego kod polutvrdog sira, jer je krem sir proizveden od spontano ukiseljenog mlijeka, a polutvrdi primjenom sirila. Senzorskom analizom sirevi su ocijenjeni vrlo visoko, prema čemu se mogu svrstati u proizvode visoke kakvoće.
Keywordscheese goat cheese family tradition
Parallel title (English)Domestic goat cheese produced in husbandry Buljević from Osijek
Committee MembersVedran Slačanac
Jovica Hardi
Antonija Perl Pirički
Jurislav Babić
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 date2009-11-13
Parallel abstract (English)
Production parameters of two types of goat cheeses were described in this work. Goat cheese has been produced on the Buljević farm according to long time producing tradition. Full-fat, semi-hard goat cheese, as well as full-fat, cream goat cheese were produced in three replicates. Results of physico-chemical analyses shown that produced cheeses had excellent quality, in spite of documented technology papers lack, well the producing procedure has been based on professional experience of farm producers. Production of semi-hard and cream cheese from goat milk was simple and relative rapid. Cheese yield was high, in spite of expensive technology absence. Coagulation and syneresis of cream cheese were considerably longer than these of semi-hard cheese. General reason for that is spontaneously acidification of milk during the production of cream cheese, well the coagulation of semi-hard cheese was conducted by rennet addition. The results of sensory analyses show that all produced cheeses had high sensory quality.
Parallel keywords (Croatian)sir kozji sir obiteljska tradicija
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:109:940536
CommitterSanda Hasenay