master's thesis
Production of chocolate cheese spread on the basis of different types of cheese

Maja Grgurovac (2016)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology
Metadata
TitleProizvodnja čokoladnog sirnog namaza na bazi različitih vrsta sireva
AuthorMaja Grgurovac
Mentor(s)Mirela Lučan (thesis advisor)
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.
Keywordscheese spread sensory properties texture colour chocolate
Parallel title (English)Production of chocolate cheese spread on the basis of different types of cheese
Committee MembersJovica Hardi (committee chairperson)
Mirela Lučan (committee member)
Krešimir Mastanjević (committee member)
Jasmina Lukinac Čačić (committee member)
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 date2016-07-15
Parallel 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.
Parallel keywords (Croatian)sir namaz senzorska svojstva tekstura boja čokolada
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:441877
CommitterSanda Hasenay