undergraduate thesis
Primary processing of milk and production of fresh cheese dairies medium capacity

Maja Špoljarić (2015)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Meat and Fish Technology
Metadata
TitlePrimarna prerada mlijeka i proizvodnja svježeg sira u mljekarama srednjeg kapaciteta
AuthorMaja Špoljarić
Mentor(s)Vedran Slačanac (thesis advisor)
Abstract
U radu je prikazan kemijski sastav i osobine mlijeka, obrada mlijeka, dodaci koji se dodaju u mlijeko, osnovni procesi proizvodnje sira, te je opisan proces proizvodnje svježeg sira u mljekarama srednjeg kapaciteta. Proces proizvodnje svježeg sira započinje obradom i pripremom mlijeka. U pripremljeno mlijeko dodaju se mikrobne kulture (0,5 do 1% mezofilnih bakterija mliječne kiseline) i sirilo. Mlijeko se zatim puni u kade po Schulenburgu. Nakon toga slijedi proces sirenja i kontrola kiselosti. Kada se postigne kiselost gruša od 4,9- 4,6 pH sirni gruš se cijedi do propisane suhe tvari i izdvaja sirutka.
Keywordsmilk cheese fresh cheese cheese production
Parallel title (English)Primary processing of milk and production of fresh cheese dairies medium capacity
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Meat and Fish 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 date2015-10-16
Parallel abstract (English)
The paper describes the chemical composition and properties of milk, milk processing, additives that are added to the milk, the basic processes of cheese production, and describes the process of production of fresh cheese in medium capacity dairies. The process of producing fresh cheese begins with processing and preparation of milk. In prepared milk are added microbial cultures (0.5 to 1% of mesophilic lactic acid bacteria) and rennet. The milk is then fed into the tub like in example of Schulenburg. This is followed by the expansion and control of acidity. When the acidity of the curd is from 4.9 to 4.6 pH cheese curd is drained to the proper solids and the whey is separating.
Parallel keywords (Croatian)mlijeko sir svježi sir proizvodnja sira
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:751264
CommitterIvana Šuvak