master's thesis
Production of mosaic ham-and-cheese roll

Tamara Fundak (2010)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology
Metadata
TitleProizvodnja sirne mozaik rolade sa šunkom
AuthorTamara Fundak
Mentor(s)Jovica Hardi (thesis advisor)
Abstract
U radu su detaljno opisani svi parametri proizvodnje sirne mozaik rolade sa šunkom koja je proizvedena u laboratoriju za tehnologiju mlijeka i mliječnih proizvoda, Prehrambeno-tehnološkog fakulteta u Osijeku. Proces proizvodnje praćen je od sirovog mlijeka do konačne izrade sirne mozaik rolade sa šunkom, koja se proizvodi na osnovi proizvodnje sira Mozzarella. Senzorsko ocjenjivanje sirne mozaik rolade sa šunkom proveo je panel koji se sastojao od deset ocjenjivača. Ocjenjivanje je provedeno metodom bodovanje sustavom od 20 ponderiranih bodova. Ocijenjena su svojstva: okus, miris, tekstura i naknadni okus u ustima te izgled presjeka. Na osnovi ukupnih rezultata senzorskog ocjenjivanja, sirna mozaik rolada sa šunkom pripada skupini proizvoda vrhunske kakvoće.
Keywordscheese mosaic cheese roll ham sensory evaluation
Parallel title (English)Production of mosaic ham-and-cheese roll
Committee MembersŽaneta Ugarčić
Jovica Hardi
Vedran Slačanac
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 date2010-07-16
Parallel abstract (English)
Production parameters of mosaic ham-and-cheese roll are presented in this work. Production process was monitored during whole cycle, from raw milk analysis to final cheese production in laboratory. Cheese was produced according to traditional Mozzarela procedure. Sensory evaluation was performed by 10 panelists according to 20 pondered points method. Taste, odour, texture, after-odour in mouth and cutaway of cheese were analyzed. According to the evaluation results, mosaic ham-and-cheese roll has been classified in high quality cheese based product.
Parallel keywords (Croatian)sir sirna mozaik rolada šunka senzorsko ocjenjivanje
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:109:445064
CommitterIvana Šuvak