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master's thesis
Proizvodnja sirne rolade sa šunkom
2010. urn:nbn:hr:109:179740
Kocijan, Ivana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology

Cite this document

Kocijan, I. (2010). Proizvodnja sirne rolade sa šunkom (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:179740

Kocijan, Ivana. "Proizvodnja sirne rolade sa šunkom." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:179740

Kocijan, Ivana. "Proizvodnja sirne rolade sa šunkom." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:179740

Kocijan, I. (2010). 'Proizvodnja sirne rolade sa šunkom', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 29 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:179740

Kocijan I. Proizvodnja sirne rolade sa šunkom [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2010 [cited 2025 January 29] Available at: https://urn.nsk.hr/urn:nbn:hr:109:179740

I. Kocijan, "Proizvodnja sirne rolade sa šunkom", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:109:179740

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Metadata
TitleProizvodnja sirne rolade sa šunkom
Title (english)Production of ham-and-cheese roll
AuthorIvana Kocijan
MentorJovica Hardi (mentor)
Committee memberŽaneta Ugarčić
Committee memberJovica Hardi
Committee memberVedran Slačanac
Committee memberJurislav Babić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Milk Technology)
Osijek
Defense date and country2010-07-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U radu su detaljno opisani svi parametri proizvodnje sirne rolade sa šunkom koja je izrađena u laboratoriju za tehnologiju mlijeka i mliječnih proizvoda, Prehrambeno-tehnološkog fakulteta u Osijeku. Proces proizvodnje praćen je od sirovog mlijeka do konačne izrade sirne rolade sa šunkom, koja je proizvedena na osnovi proizvodnje sira Mozzarella. Senzorsko ocjenjivanje sirne rolade sa šunkom provela je panel grupa od deset ocjenjivača. Ocjenjivanje je provedeno metodom bodovanje sustavom od 20 ponderiranih bodova. Ocjenjivan je okus, miris, tekstura i naknadni okus u ustima, te izgled presjeka. Na osnovi ukupnih rezultata senzorskog ocjenjivanja, sirna rolada sa šunkom svrstana je u proizvode vrhunske kakvoće.
Abstract (english)
Production parameters of ham-and-cheese roll are presented in this work. Production process was monitored during whole cycle, from raw milk analysis to final cheese production in laboratory. Cheese was produced according to traditional Mozzarela procedure. Sensory evaluation was performed by 10 panelists according to 20 pondered points method. Taste, odour, texture, after-odour in mouth and cutaway of cheese were analyzed. According to the evaluation results, ham-and-cheese roll has been classified in high quality cheese based product.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:179740
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-12-15 12:33:07