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undergraduate thesis
Linija proizvodnje polutvrdih sireva
2009. urn:nbn:hr:109:385844
Knežević, Ivana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology

Cite this document

Knežević, I. (2009). Linija proizvodnje polutvrdih sireva (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:385844

Knežević, Ivana. "Linija proizvodnje polutvrdih sireva." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:385844

Knežević, Ivana. "Linija proizvodnje polutvrdih sireva." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:385844

Knežević, I. (2009). 'Linija proizvodnje polutvrdih sireva', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 February 2025, https://urn.nsk.hr/urn:nbn:hr:109:385844

Knežević I. Linija proizvodnje polutvrdih sireva [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2009 [cited 2025 February 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:385844

I. Knežević, "Linija proizvodnje polutvrdih sireva", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:109:385844

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Metadata
TitleLinija proizvodnje polutvrdih sireva
Title (english)Line production of semi-hard cheese
AuthorIvana Knežević
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 country2009-11-03, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Mlijeko je vrlo složena biološka tekućina čiji je sastav promijenjiv. U proizvodnji sira se može koristiti samo sirovo mlijeko zdravih krava, bez ikakvih dodataka, koje mora zadovoljiti odgovarajuće propise za kakvoću sirovog mlijeka. Laboratorij za kontrolu PC Tvornice mliječnih proizvoda u kojem se vrši kontrola zdravstvene ispravnosti sirovina, poluproizvoda i gotovih proizvoda organiziran je u 3 manje jedinice- prijemni, kemijski i mikrobiološki laboratorij. Razlozi ispitivanja mlijeka su: ekonomski, tehnološki, sanitarni, selekcijski, znanstveni i savjetodavni. Sir je dobiven grušanjem mlijeka uz izdvajanje sirutke. U Tvornici mliječnih proizvoda ‘’Belje’’ proizvode se polutvrdi sirevi Edamer, Baranjac i Gauda. Imaju isti proces proizvodnje i isti sastojke, no razlikuju se po dodanoj kulturi i njezinoj količini u siru. Laboratorijski se ispituju u kemijskom i mikrobiološkom laboratoriju. Nepoželjni uvijeti tijekom proizvodnje, zrenja ili skladištenja, te nepravilna njega za vrijeme zrenja, mogu uzrokovati neželjene značajke, ozbiljne mane i kvarenje sira. Većina ozbiljnih mana uzrokovana je onečišćenjem mlijeka ili sireva već tijekom proizvodnje.
Abstract (english)
Milk is a highly complex biological liquid that is changeable. In cheese production only raw milk, without additions, gained from completely healthy cows can be used, and it has to meet given standards for raw milk quality. The laboratory for controlling of PC dairy products factory, in which sanitary propriety of the raw materials, semi-products and final products is controlled, is organized in 3 smaller units- acceptance laboratory, chemical and microbiological laboratory. The reasons for milk examination are: economical, technological, sanitary, selectional, scientific and advisory. The cheese is gained by the coagulation of milk with extraction of whey. In the dairy products factory ‘’Belje’’ semi-hard cheese Edamer, Baranjac and Gauda are produced. They have the same process of production and the same ingredients, but they differ by added culture and its quantity in the cheese. They are examined in chemical and microbiological laboratory. Undesirable conditions during the production, ripening or storage, as well as irregular fancying during the ripening can cause unwanted characteristic and serious faults and deterioration of cheese. Most of the serious faults are caused by contamination of milk or cheese during the very production.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:385844
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
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Created on2016-02-29 14:45:49