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undergraduate thesis
Primarna prerada mlijeka i proizvodnja svježeg sira u mljekarama srednjeg kapaciteta
2015. urn:nbn:hr:109:751264
Špoljarić, Maja
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Meat and Fish Technology

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Špoljarić, M. (2015). Primarna prerada mlijeka i proizvodnja svježeg sira u mljekarama srednjeg kapaciteta (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:751264

Špoljarić, Maja. "Primarna prerada mlijeka i proizvodnja svježeg sira u mljekarama srednjeg kapaciteta." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:751264

Špoljarić, Maja. "Primarna prerada mlijeka i proizvodnja svježeg sira u mljekarama srednjeg kapaciteta." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:751264

Špoljarić, M. (2015). 'Primarna prerada mlijeka i proizvodnja svježeg sira u mljekarama srednjeg kapaciteta', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 02 October 2024, https://urn.nsk.hr/urn:nbn:hr:109:751264

Špoljarić M. Primarna prerada mlijeka i proizvodnja svježeg sira u mljekarama srednjeg kapaciteta [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2015 [cited 2024 October 02] Available at: https://urn.nsk.hr/urn:nbn:hr:109:751264

M. Špoljarić, "Primarna prerada mlijeka i proizvodnja svježeg sira u mljekarama srednjeg kapaciteta", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:109:751264

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Metadata
TitlePrimarna prerada mlijeka i proizvodnja svježeg sira u mljekarama srednjeg kapaciteta
Title (english)Primary processing of milk and production of fresh cheese dairies medium capacity
AuthorMaja Špoljarić
MentorVedran Slačanac (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Meat and Fish Technology)
Osijek
Defense date and country2015-10-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
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.
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.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:751264
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2015-12-10 14:43:20