master's thesis
Production of semi hard cheese at Berger husbandry in Varaždin

Natalia Berger (2010)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology
Metadata
TitleProizvodnja polutvrdih sireva na obiteljskom gospodarstvu Berger iz Varaždina
AuthorNatalia Berger
Mentor(s)Jovica Hardi (thesis advisor)
Abstract
U radu su detaljno opisani svi parametri proizvodnje tri vrste polutvrdih sireva na obiteljskom gospodarstvu Berger iz Varaždina. Cilj rada bio je utvrditi fizikalno–kemijska svojstva sireva nakon 4, 10 i 30 dana zrenja. Senzorsko ocjenjivanje sireva provedeno je s 10 ocjenjivača sustavom od 20 ponderiranih bodova. Rezultati ocjenjivanja iskazali su visoke ocjene odabranih senzorskih parametara. Fizikalno-kemijske analize su pokazale da su sirevi bili izvanredne i ujednačene kakvoće, bez obzira na to što nema nikakvih pisanih naputaka za proizvodnju na obiteljskom gospodarstvu. Utvrđeno je da je proizvodnja domaćih polutvrdih sireva od kravljeg mlijeka vrlo jednostavna i brza, uz visoke prinose, bez uporabe skupog pribora, složene tehnologije i postupaka. Na osnovi provedenih analiza, sirevi su svrstani prema udjelu vode i udjelu mliječne masti u suhoj tvari u odgovarajuću kategoriju prema Pravilniku. Dobiveni rezultati pokazali su da proizvedeni sirevi spadaju u skupinu polutvrdih masnih sireva.
Keywordscheese semi-hard cheese family farming sensory properties physico-chemical properties
Parallel title (English)Production of semi hard cheese at Berger husbandry in Varaždin
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 programmeProcess Engineering
Academic title abbreviationmag. ing. proc.
Genremaster's thesis
Language Croatian
Defense date2010-07-16
Parallel abstract (English)
Production parameters of three types of semi-hard cheeses made on Berger husbandry are presented in this work. The aim of the study was to determine the physico-chemical parameters of produced cheeses after 4, 10 and 30 days of maturation. Sensory evaluation was performed by 10 panelists according to 20 pondered points method. The results of sensory and physico-chemical evaluations suggest high quality of produced cheeses. Furthermore, it has been fortified that cheese production process was simple and quick, besides with high cheese yields. Obtained results show that produced cheeses belong to group of full-fat semi-hard cheese, according to official Croatian regulation book.
Parallel keywords (Croatian)sir polutvrdi sir obiteljsko gospodarstvo senzorska svojstva fizikalno-kemijska 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:109:958536
CommitterIvana Šuvak