master's thesis
Production of a new brand of Feta cheese

Andrea Gvozdanović (2011)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology
Metadata
TitleProizvodnja novog tipa Feta sira
AuthorAndrea Gvozdanović
Mentor(s)Jovica Hardi (thesis advisor)
Abstract
U radu su detaljno opisani svi parametri proizvodnje Feta sira s probioticima 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 Feta sira, koja se proizvodi na osnovi proizvodnje grčkog tradicionalnog Feta sira s izuzetkom korišenja kravljeg sira. Senzorsko ocjenjivanje proveo je panel koji se sastojao od deset analitičara. Ocjenjivanje je provedeno metodom bodovanja 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, Feta sir s probioticima pripada skupini proizvoda vrhunske kakvoće.
Keywordsmilk cheese Feta cheese probiotics sensory evaluation
Parallel title (English)Production of a new brand of Feta cheese
Committee MembersMarko Jukić
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 Science and Nutrition
Academic title abbreviationmag. nutr.
Genremaster's thesis
Language Croatian
Defense date2011-02-16
Parallel abstract (English)
The paper describes in detail all of the production parameters for the Feta cheese with probiotics, produced in the Laboratory of dairy technology on Faculty of Food Technology Osijek. The production process was monitored from the fresh milk to the final product of Feta cheese, produced on the basis of the traditional Greek Feta cheese production, with an exception of cow milk usage. Sensory evaluation was conducted by a panel consisted of ten analysts, using a 20 points scoring system. Characteristics of taste, smell, texture, additional flavour in the mouth and the appearance of cross cut through cheese. Based on the overall results of sensory evaluation, Feta cheese with probiotics belongs to a group of superior quality products.
Parallel keywords (Croatian)mlijeko sir Feta sir probiotici 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:109:567837
CommitterSanda Hasenay