master's thesis
Process parameters determination during production of autochtonal milk products on family farm

Ivana Kvesić (2011)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology
Metadata
TitleUtvrđivanje proizvodnih parametara autohtonih mliječnih proizvoda obiteljskog poljoprivrednog gospodarstva
AuthorIvana Kvesić
Mentor(s)Jovica Hardi (thesis advisor)
Abstract
U radu su detaljno opisani svi parametri proizvodnje sira, masla, sirnih namaza, te pečenog sira. Proces proizvodnje praćen je od sirovog mlijeka do konačne izrade proizvoda, koji su proizvedeni po tradicionalnoj recepturi . Provedene su fizikalno-kemijske analize polutvrdog sira, te masla. Senzorsko ocjenjivanje svih proizvoda proveo je panel od osam ocjenjivača. Ocjenjivanje je provedeno metodom bodovanja sustavom od 20 ponderiranih bodova. Ocjenjivan je okus, miris, naknadni okus u ustima i konzistencija. Na osnovi ukupnih rezultata senzorskog ocjenjivanja, sirevi, maslo, sirni namazi, te pečeni sir, svrstani su u tradicionalne proizvode vrhunske kakvoće.
Keywordscheese cream cheese butter physico-chemical analyses sensory evaluation
Parallel title (English)Process parameters determination during production of autochtonal milk products on family farm
Committee MembersVedran Slačanac
Jovica Hardi
Vinko Krstanović
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 Engineering
Academic title abbreviationmag. ing. techn. aliment.
Genremaster's thesis
Language Croatian
Defense date2011-09-23
Parallel abstract (English)
In this work, parameters of cheese, butter, cheese spreads and cooked cheese production were described. Production processes was observed from raw milk to final production according to the traditional recipes. Physico-chemical analyses were of butter and semi-hard cheeses were conducted. Sensory evaluation was conducted using a 20 pondered points method. 8 sensory analysts evaluated preparedcheese and butter. Taste, odour, consistency and syneresis were appreciated. Based on overall sensory results, prepared milk deserts with chestnut pure were evaluated as excellent products.
Parallel keywords (Croatian)sir maslac sirni namaz fizikano-kemijske analize senzorske analize
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:109:250909
CommitterSanda Hasenay