Proizvodnja i kvaliteta sireva s plemenitim plijesnima

undergraduate thesis

• Title (english): Production and quality chesses with noble mould
• Author: Dragana Mihić
• 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: 2010-07-15, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj rada bio je navesti postupak proizvodnje sireva s plemenitim plijesnima s naglaskom na glavne vrste sireva toga tipa. Detaljno je opisana uloga mikrobnih kultura tijekom proizvodnje i tijekom zrenja sireva. Na tržištu se nalaze sirevi bijelom plijesni na površini i sirevi s plavom plijesni unutar sirnog tijesta. Mogu se proizvoditi od kravljeg, ovčjeg i kozjeg mlijeka. Zreli sirevi s plemenitim plijesnima lakše su probavljivi zbog većeg stupnja proteolize i lipolize u odnosu na ostale sireve.

Abstract (english)

Intention of this work was to specify production process of cheeses with noble mold, with emphasis on main varieties of cheeses this sort. The role of microbial cultures during production, and also during ripening of cheese is described in detail. On the market, we can find cheeses with white mould grown on surface or cheeses with blue mould grown inside. These cheeses can be made from cow's, sheep's or goath's milk. Ripened cheeses with noble mould are more digestible than other types of cheese, becouse of their more extensive proteolysis and lipolysis during ripening.

• Keywords: sir; plijesni; plemenite plijesni
• Keywords (english): cheese; mold; noble mold
• Language: croatian
• URN:NBN: urn:nbn:hr:159:788569
• 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: 2017-06-02 10:09:25