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undergraduate thesis
Linija svježih krem sireva
2010. urn:nbn:hr:109:021153
Albert, Adela
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology

Cite this document

Albert, A. (2010). Linija svježih krem sireva (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:021153

Albert, Adela. "Linija svježih krem sireva." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:021153

Albert, Adela. "Linija svježih krem sireva." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:021153

Albert, A. (2010). 'Linija svježih krem sireva', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 13 March 2025, https://urn.nsk.hr/urn:nbn:hr:109:021153

Albert A. Linija svježih krem sireva [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2010 [cited 2025 March 13] Available at: https://urn.nsk.hr/urn:nbn:hr:109:021153

A. Albert, "Linija svježih krem sireva", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:109:021153

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Metadata
TitleLinija svježih krem sireva
Title (english)Cream cheese line
AuthorAdela Albert
MentorVedran Slačanac (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Milk Technology)
Osijek
Defense date and country2010-10-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Kako bi dobili kvalitetni svježi krem sir i mliječni namaz, mlijeko i vrhnje se najprije moraju tehnološki pripremiti. Mlijeko prolazi kroz prijemno, kemijsko i mikrobiološko ispitivanje, dok vrhnje mora proći samo prijemno i mikrobiološko ispitivanje. Svježi krem sir je vrsta svježeg sira koji je dobiven iz tipiziranog vrhnja, a Tvornica mliječnih proizvoda “Belje” proizvodi ABC svježi krem sir i to: clasic, pikant, povrće i vlasac. Osnovna sirovina za dobivanje ABC svježi krem sireva je 10 % vrhnje. Nakon zaprimanja 10% vrhnja u tank, vrši se inokulacija mikrobnim kulturama. U proizvodnji krem sireva s dodacima kao što su paprika, vlasac i hren potrebna je pasterizacija tih dodataka.
Abstract (english)
In order to produce fresh cream cheese and milk spread, the milk and cream first need to be prepared. Milk has to be sampled and put through chemical and bacteriological test while cream does not need to be put through a chemical test Fresh cream cheese is made from typizied cream. The dairy factory Belje produces ABC fresh cream cheese with various flavours: classic (no flavour), pikant (spicy), with vegetables and with chives. The main ingredient of ABC fresh cream cheese is cream, namely 10 %. After the 10 % cream has been transferred to the production tank, it is being inoculated with bacterial cultures. When producing cream cheese with flavor such as peppers, chives or horseradish it is necessary to pasteurise these ingredients.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:021153
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 on2015-10-23 07:45:50