prikaz prve stranice dokumenta Tehnologija proizvodnje polutvrdih i ekstra tvrdih sireva
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undergraduate thesis
Tehnologija proizvodnje polutvrdih i ekstra tvrdih sireva
2020. urn:nbn:hr:109:376021
Petrović, Matija
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology

Cite this document

Petrović, M. (2020). Tehnologija proizvodnje polutvrdih i ekstra tvrdih sireva (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:376021

Petrović, Matija. "Tehnologija proizvodnje polutvrdih i ekstra tvrdih sireva." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:376021

Petrović, Matija. "Tehnologija proizvodnje polutvrdih i ekstra tvrdih sireva." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:376021

Petrović, M. (2020). 'Tehnologija proizvodnje polutvrdih i ekstra tvrdih sireva', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 02 February 2025, https://urn.nsk.hr/urn:nbn:hr:109:376021

Petrović M. Tehnologija proizvodnje polutvrdih i ekstra tvrdih sireva [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2025 February 02] Available at: https://urn.nsk.hr/urn:nbn:hr:109:376021

M. Petrović, "Tehnologija proizvodnje polutvrdih i ekstra tvrdih sireva", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:376021

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Metadata
TitleTehnologija proizvodnje polutvrdih i ekstra tvrdih sireva
Title (english)Manufacturing Technology of Hard and Extra-Hard Cheese
AuthorMatija Petrović
MentorMirela Lučan Čolić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Milk Technology)
Osijek
Defense date and country2020-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U radu je objašnjen proces proizvodnje sira, pri čemu je posebna pažnja posvećena proizvodnji ekstra tvrdih i tvrdih sireva. Sirevi se općenito mogu podijeliti prema vrsti mlijeka (kravlji, kozji, ovčji...), prema udjelu masti u suhoj tvari (ekstramasni, punomasni, masni, polumasni i posni), a ona najpoznatija podjela je prema udjelu vode u bezmasnoj tvari sira (ekstra tvrdi, tvrdi, polutvrdi, meki, svježi). Proizvodnja sira obuhvaća pripremu mlijeka, sirenje ili grušanje mlijeka uz izdvajanje sirutke, sušenje gruša i oblikovanje sirnog zrna, što se primjenjuje u proizvodnji svih vrsta sireva, te specifične postupke koji se provode pri daljnjoj obradi gruša tijekom proizvodnje određene vrste sira.
Abstract (english)
The aim of this paper is to explain manufacturing process of various types of cheese, especially hard and extra hard types. Usually, cheeses can be classified according to milk type used for cheese production (cow, goat, sheep, etc.) or fat content in dry matter (high-fat, full-fat, fat, reduced-fat, low-fat). However, the most common method of classifying cheeses is related to water content in nonfat dry matter so it can be classified as extra-hard, hard, semi-hard, soft, fresh. Generally, cheese production includes milk preparing, milk curdling and whey separation, curd drying, and cheese grain shaping. Further processing depends on the cheese type and its specifics.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:376021
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2022-10-11 10:47:34