master's thesis
Production of new types of semi-hard cheeses with supplements

Marina Gubijan (2011)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology
Metadata
TitleProizvodnja novih tipova polutvrdih sireva s dodacima na obiteljskom gospodarstvu
AuthorMarina Gubijan
Mentor(s)Jovica Hardi (thesis advisor)
Abstract
U radu su detaljno opisani svi parametri proizvodnje polutvrdih sireva sa dodacima. U tri ponavljanja proizvedeni su polutvrdi sirevi sa dodatkom crvene paprike i vlasca, bijelog luka i peršina te polutvrdi sir sa dodatkom kopra. Sirevi su bili na zrenju 5, 12 i 22 dana. Fizikalno-kemijske analize pokazale su da su sirevi bili izvanredne i ujednačene kakvoće, bez obzira što su proizvedeni bez pisanih naputaka, skupog pribora i napredne tehnologije. Senzorsko ocjenjivanje proveo je panel od 8 ocjenjivača metodom bodovanja, sustavom od 20 ponderiranih bodova. Ocjenjivana su svojstva: miris, okus, tekstura, naknadni okus u ustima te izgled presjeka. Na osnovi ukupnih rezultata i senzorskog ocjenjivanja proizvedeni sirevi mogu se svrstati u proizvode vrhunske kakvoće.
Keywordscheese semi-hard cheese farming sensory properties physico-chemical properties
Parallel title (English)Production of new types of semi-hard cheeses with supplements
Committee MembersJurislav Babić
Jovica Hardi
Vedran Slačanac
Marko Jukić
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 date2011-07-14
Parallel abstract (English)
Processing parameters of production of semi-hard cheese with additives was described in this work. Semi-hard cheeses were produced in three replicates, with addition of red pepper, chives, parsley, garlic and dill. These cheeses matured 5, 12 and 22 days. Results of physico-chemical analyses suggest excellent and equable quality, regardless to absence of strictly written technological notes and expensive equipments for cheese production. Sensory evaluation of prepared layers was conducted using a 20 pondered points method. 8 sensory analysts evaluated prepared milk layers. Assessed properties are: taste, odour, consistency, texture and a subsequent taste and appearance of the cross. Based on overall sensory results, produced cheeses, with spices, were evaluated as excellent products.
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:109:958077
CommitterIvana Šuvak