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undergraduate thesis
SIR TRAPIST
2010. urn:nbn:hr:109:225377
Varžić, Andrea
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies

Cite this document

Varžić, A. (2010). SIR TRAPIST (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:225377

Varžić, Andrea. "SIR TRAPIST." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:225377

Varžić, Andrea. "SIR TRAPIST." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:225377

Varžić, A. (2010). 'SIR TRAPIST', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:225377

Varžić A. SIR TRAPIST [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2010 [cited 2025 January 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:225377

A. Varžić, "SIR TRAPIST", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:109:225377

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Metadata
TitleSIR TRAPIST
Title (english)Cheese Trapist
AuthorAndrea Varžić
MentorJovica Hardi (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
Osijek
Defense date and country2010-10-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Originalni sir Trapist su radili redovnici Trapisti. Oni jedini znaju tajnu spremanja sira. U Banja Luci su sir Trapist počeli proizvoditi još 1882.godine. Sir je bio nadaleko poznat kao i drugi proizvodi, redovnika samostana Marija Zvijezda. Prodavao se i proizvodio sve do kraja drugog svjetskog rata kada je tadašnja vlast oduzela imovinu samostanu i potjerala dio redovnika. Od tada je postao sinonim za sve polu tvrde sireve. Peter Mohor je posljednji koji je znao tajnu proizvodnje sira Trapista, a on je preminuo 1996. godine. Cilj ovog rada je prikazati put sira Trapista iz Francuske do Banje Luke, odakle se proširio po mnogim zemljama, prvenstveno u zemljama bivše Austrougarske monarhije. Na tom putu Hrvatska ga je prihvatila kao svoj sir kroz cijelo prošlo stoljeće. Nadalje će se prikazati proces proizvodnje sira Trapista, njegova organoleptička svojstva.
Abstract (english)
Original cheese Trapist Trapissts monks have worked. They only known the secret of saving the cheese. In Banja Luka as cheese Trappists produced 1882. year. Cheese was widely known other products, the monks of the monastery Marija Zvijezda. Cheese Trapist be produced and sold until the end of World War 2 when the then govrnment seized property and set part of the monastery monks. Has since become synonymous with all semihard cheeses. Peter Morh final was that he knew the secret of Trappists cheese and he died in 1996. the aim of this study was to show the path of cheese from the French to Banja Luka, where it was spread across many countries, especially of the former Austro- Hungarian monarchy. Croatia on the way it is taken as its own through the last century. Will further describe the process of produce Trappist cheese, its senorsy properties
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:225377
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 10:29:16