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undergraduate thesis
Proizvodnja svježeg sira
2011. urn:nbn:hr:109:666611
Marković, Tanja
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies

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Marković, T. (2011). Proizvodnja svježeg sira (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:666611

Marković, Tanja. "Proizvodnja svježeg sira." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:666611

Marković, Tanja. "Proizvodnja svježeg sira." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:666611

Marković, T. (2011). 'Proizvodnja svježeg sira', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 09 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:666611

Marković T. Proizvodnja svježeg sira [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2011 [cited 2025 January 09] Available at: https://urn.nsk.hr/urn:nbn:hr:109:666611

T. Marković, "Proizvodnja svježeg sira", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:109:666611

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Metadata
TitleProizvodnja svježeg sira
Title (english)Production of fresh cheese
AuthorTanja Marković
MentorJovica Hardi (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
Osijek
Defense date and country2011-02-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Svježi sir dobiva se tehnološkim i industrijskim postupkom proizvodnje (uz prethodnu pasterizaciju mlijeka). Osim toga, može se dobiti i tradicionalnim postupkom (u domaćinstvu) od kravljeg mlijeka, a oblikuje se cijeđenjem kroz gazu i cjedilo. Dobiveni sir je bijele boje, mekan, maziv, svojstvenog aromatičnog mirisa i blago kiselkastog okusa. Rok trajanja mu je do 14 dana. Od svježeg sira se proizvode namazi koji se kupuju u trgovinama, većinom u plastičnim pakiranjima, na rashladnim policama. Osim toga, može se kupiti i u svježem stanju na tržnicama (moguća kontaminacija mikroorganizmima). Značajan je izvor bjelančevina, esencijalnih aminokiselina i kalcija, a posebno je važan za one koji ne podnose laktozu i ne piju mlijeko.
Abstract (english)
Fresh cheese has been produced by the standard technological procedure in dairy industry for a long time. Fresh cheese could be also produced using traditional methods in husbandry from cow milk. This type of cheese has been formed in strainer. Fresh cheese is soft and lubricating. It has white colour, aromatic odour and mild acid taste. Usually, shelf life of fresh cheese is two weeks. A number of cream cheeses types have been produced from fresh cheese and packed in plastic packaging. Additionally, many consumers prefer buy fresh cheese in public piazza, but these cheeses could be contaminated with microorganisms. Fresh cheese is significant sours of proteins, essential amino acids and calcium in human nutrition. Moreover, it has been very important source of milk proteins for the lactoseintolerant population.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:666611
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 on2015-12-17 11:08:47