undergraduate thesis
Line production of semi-hard cheese

Ivana Knežević (2009)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology
Metadata
TitleLinija proizvodnje polutvrdih sireva
AuthorIvana Knežević
Mentor(s)Vedran Slačanac (thesis advisor)
Abstract
Mlijeko je vrlo složena biološka tekućina čiji je sastav promijenjiv. U proizvodnji sira se može koristiti samo sirovo mlijeko zdravih krava, bez ikakvih dodataka, koje mora zadovoljiti odgovarajuće propise za kakvoću sirovog mlijeka. Laboratorij za kontrolu PC Tvornice mliječnih proizvoda u kojem se vrši kontrola zdravstvene ispravnosti sirovina, poluproizvoda i gotovih proizvoda organiziran je u 3 manje jedinice- prijemni, kemijski i mikrobiološki laboratorij. Razlozi ispitivanja mlijeka su: ekonomski, tehnološki, sanitarni, selekcijski, znanstveni i savjetodavni. Sir je dobiven grušanjem mlijeka uz izdvajanje sirutke. U Tvornici mliječnih proizvoda ‘’Belje’’ proizvode se polutvrdi sirevi Edamer, Baranjac i Gauda. Imaju isti proces proizvodnje i isti sastojke, no razlikuju se po dodanoj kulturi i njezinoj količini u siru. Laboratorijski se ispituju u kemijskom i mikrobiološkom laboratoriju. Nepoželjni uvijeti tijekom proizvodnje, zrenja ili skladištenja, te nepravilna njega za vrijeme zrenja, mogu uzrokovati neželjene značajke, ozbiljne mane i kvarenje sira. Većina ozbiljnih mana uzrokovana je onečišćenjem mlijeka ili sireva već tijekom proizvodnje.
Keywordsmilk cheese
Parallel title (English)Line production of semi-hard cheese
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 levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2009-11-03
Parallel abstract (English)
Milk is a highly complex biological liquid that is changeable. In cheese production only raw milk, without additions, gained from completely healthy cows can be used, and it has to meet given standards for raw milk quality. The laboratory for controlling of PC dairy products factory, in which sanitary propriety of the raw materials, semi-products and final products is controlled, is organized in 3 smaller units- acceptance laboratory, chemical and microbiological laboratory. The reasons for milk examination are: economical, technological, sanitary, selectional, scientific and advisory. The cheese is gained by the coagulation of milk with extraction of whey. In the dairy products factory ‘’Belje’’ semi-hard cheese Edamer, Baranjac and Gauda are produced. They have the same process of production and the same ingredients, but they differ by added culture and its quantity in the cheese. They are examined in chemical and microbiological laboratory. Undesirable conditions during the production, ripening or storage, as well as irregular fancying during the ripening can cause unwanted characteristic and serious faults and deterioration of cheese. Most of the serious faults are caused by contamination of milk or cheese during the very production.
Parallel keywords (Croatian)mlijeko sir
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:109:385844
CommitterIvana Šuvak