Proizvodnja i karakteristike sira tipa Emmentaler

undergraduate thesis

• Title (english): Production and properities of cheese type Emmentaler
• Author: Josipa Batinić
• Mentor: Ljubica Tratnik (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Technology of Milk and Milk Products); Zagreb
• Defense date and country: 2012-06-29, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Emmentaler se ubraja u tvrde sireve švicarskog tipa. Ime dobiva po dolini rijeke Emme u blizini Berna, a danas je jedan od najpoznatiji sireva diljem svijeta. Tradicionalna proizvodnja ementalera odlikuje se dugim i zahtjevnim zrenjem, a sve više se koristi kontinuirani način proizvodnje sa zrenjem blokova sira u folijama. Tradicionalni sir ima rupice veličine lješnjaka i oraha te slatkasto-kiselkastu aromu, koju dobiva dugim zrenjem djelovanjem bakterija propionske kiseline, dok sir koji sazrijeva u folijama ima znatno slabiju aromu. Ementaler pripada punomasnim sirevima pa je bogat izvor vitamina topljivih u mastima, ali i vitamina B2 i B12. Također je bogat izvor kalcija i fosfora, a sa 100 g sira može se zadovoljiti 100 % dnevna potreba organizma za kalcijem. Zreli Ementaler ne sadrži laktozu i bogat je izvor proteina i esencijalnih aminokiselina.

Abstract (english)

Emmentaler is one of the Swiss-type of cheese. It was named after the valley of the river Emme located near Bern. Today it is one of the most famous cheeses around the world. Traditional production of Emmentaler is characterized by long and demanding ripening. Nowerdays continuous production where blocks of cheese ripen in the foil is used more often. The size of holes in the traditional cheese is in the range of hazelnuts and walnuts. The characteristic sweet-sour flavor originates from long ripening and metabolic action of propionic acid bacteria while cheese ripened in the foil has much weaker flavor. Emmentaler belongs to full-fat cheeses, so it is a rich source of vitamins soluble in fats and vitamins B2 and B12. It is a rich source of calcium and phosphorus, too. A portion of 100 g of cheese can satisfy daily reference intake for calcium of an adult. Ripe Emmentaler does not contain lactose and it is rich source of proteins and amino acids.

• Keywords: gruš; sir; bakterije; rupice; zrenje
• Keywords (english): curd; cheese; bacteria; holes; ripening
• Language: croatian
• URN:NBN: urn:nbn:hr:159:559665
• Study programme: Title: 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 resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-16 09:15:00