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master's thesis
Proizvodnja čokoladnog sirnog namaza na bazi različitih vrsta sireva
2016. urn:nbn:hr:109:441877
Grgurovac, Maja
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology

Cite this document

Grgurovac, M. (2016). Proizvodnja čokoladnog sirnog namaza na bazi različitih vrsta sireva (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:441877

Grgurovac, Maja. "Proizvodnja čokoladnog sirnog namaza na bazi različitih vrsta sireva." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:441877

Grgurovac, Maja. "Proizvodnja čokoladnog sirnog namaza na bazi različitih vrsta sireva." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:441877

Grgurovac, M. (2016). 'Proizvodnja čokoladnog sirnog namaza na bazi različitih vrsta sireva', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 10 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:441877

Grgurovac M. Proizvodnja čokoladnog sirnog namaza na bazi različitih vrsta sireva [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2024 April 10] Available at: https://urn.nsk.hr/urn:nbn:hr:109:441877

M. Grgurovac, "Proizvodnja čokoladnog sirnog namaza na bazi različitih vrsta sireva", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:441877

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Metadata
TitleProizvodnja čokoladnog sirnog namaza na bazi različitih vrsta sireva
Title (english)Production of chocolate cheese spread on the basis of different types of cheese
AuthorMaja Grgurovac
MentorMirela Lučan (mentor)
Committee memberJovica Hardi (predsjednik povjerenstva)
Committee memberMirela Lučan (član povjerenstva)
Committee memberKrešimir Mastanjević (član povjerenstva)
Committee memberJasmina Lukinac Čačić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Milk Technology)
Osijek
Defense date and country2016-07-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Cilj ovog rada bio je ispitati mogudnosti proizvodnje čokoladnog sirnog namaza na bazi različitih sireva. Ukupno je proizvedeno dvanaest uzoraka sirnih namaza, po četiri na bazi krem sira, Mascarponea i kuhanog sira. Uz svježe mlijeko, ispitivana je i mogudnost upotrebe UHT čokoladnog mlijeka. Uzorci su podvrgnuti ispitivanju kemijskog sastava, fizikalno-kemijskih svojstava, boje, teksturalnog profila (čvrstoda, ljepljivost, odgođena elastičnost, kohezivnost, gumenost, otpor žvakanju i elastičnost), viskoznosti, te senzorskih svojstava. Uzorci proizvedenih sireva su se značajno razlikovali po svom kemijskom sastavu, reološkim i teksturalnim svojstvima, ovisno o upotrijebljenoj sirovini, načinu proizvodnje i dodacima. Vedina dobivenih sirnih namaza su dobili visoke senzorske ocjene, što pokazuje da je moguda proizvodnja čokoladnog sirnog namaza, osim na bazi krem sira i na bazi Mascarponea i kuhanog gruša, ali isto tako i da je mogude toplinsko-kiselinsko i kiselinsko-enzimsko grušanje UHT čokoladnog mlijeka.
Abstract (english)
The aim of this study was to determine the possibilities of producing chocolate cheese spread based on of different cheese making. A total of twelve samples of cheese spreads, four based on cream cheese, mascarpone cheese and cooked cheese. Also, it was investigated the possibility of using UHT chocolate milk, beside fresh milk, in cheese spreads production. Evaluation of chemical composition, physic-chemical properties, color and texture profile analysis (hardness, springiness, gumminess, adhesiveness, cohesiveness, chewiness, resilience), sensory properties and viscosity of cream cheese were performed. Samples of produced cheeses are significantly different in its chemical composition, rheological and textural properties, depending on the used raw material, method of production and additions. Most of the resulting cheese spreads are received high sensory scores, which indicates that it is possible to product chocolate cheese spread on the basis of cream cheese, mascarpone-based and cooked curd, but also that it is possible to coagulate UHT chocolate milk using heat-acid and acid-enzymatic coagulation.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:441877
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2016-07-20 07:04:24