master's thesis
Novel type of "Paški“ cheese

Ivana Holubec (2009)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology
Metadata
TitleNovi tip Paškog sira
AuthorIvana Holubec
Mentor(s)Jovica Hardi (thesis advisor)
Abstract
Po prvi puta u suvremenoj povijesti Paške sirane uprava je omogućila istraživanja u realnim uvjetima pogona, s ciljem proizvodnje novog tipa sira. U istraživanju su proizvedena tri nova tipa Paškog sira, dodatkom kiselih zelenih, kiselih crnih maslina i smjese aromatičnog bilja otoka Paga (kadulja, ružmarin i kopar). Praćenjem zrenja tijekom 6 mjeseci fizikalno-kemijskim analizama, pokazalo se u usporedbi s izvornim Paškim sirom da su vrste i udjeli dodataka dobro odabrani i oplemenili kvalitetan omjer mliječne masti i suhe tvari. Pažljivo provedeno senzorsko ocjenjivanje dalo je izvrsne rezultate, koji mogu poslužiti stručnjacima u proizvodnji, da se odvaže za uvođenje u proizvodnju nekog ili sve tri vrste novog tipa Paškog sira. Rezultati istraživanja pokazali su da dodaci ne utječu značajno na promjenu randmana (iskorištenja) u proizvodnji Paškog sira, dapaće imaju pozitivne učinke kod sira sa smjesom ljekovitog bilja. Sumarni rezultati generalno su pokazali da je stručno-gurmanska intervencija na Paškom siru moguća i opravdana.
Keywordscheese “Paški” type of cheese ovine cheeses production process additives physico-chemical properties sensory quality
Parallel title (English)Novel type of "Paški“ cheese
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)
For the first time in history of one of the famous cheese factory in Croatia, localized on the Pag island, investigation of some new types of ovine cheeses production was provided. Three new types of special ovine Paški cheese were produced as follows: with the addition of sour green olives, with addition of sour black olives, as well as with addition of aromatic plants characteristic for Pag island (sage, rosemary and dill). According to the results of maturation monitoring during 6 months, all of selected additives had positive effect on physico-chemical, structural and sensory properties of cheese. Furthermore, total solid/milk fat ratio was enriched. Results of sensory evaluation, conducted during mentioned examination, could be used as a scientifically base for the production of some new types of Paški sir. Furthermore, obtained results show that used additives not influenced to the cheese yield, if we compared these with standard type of Paški cheese. In general, all of obtained results suggest real requirement for introducing of some new trends in production of ovine cheese in the one of the famous “cheese production” Croatian island on the Adriatic Sea.
Parallel keywords (Croatian)sir Paški sir sir od ovčjeg mlijeka proces proizvodnje dodaci fizikalno-kemijska svojstva senzorska svojstva
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:109:113984
CommitterSanda Hasenay