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Production and quality chesses with noble mould
Dragana Mihić (2010)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Milk and Milk Products
Cite this document...

Mihić, D. (2010). Proizvodnja i kvaliteta sireva s plemenitim plijesnima (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:788569

Mihić, Dragana. "Proizvodnja i kvaliteta sireva s plemenitim plijesnima." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:788569

Mihić, Dragana. "Proizvodnja i kvaliteta sireva s plemenitim plijesnima." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:788569

Mihić, D. (2010). 'Proizvodnja i kvaliteta sireva s plemenitim plijesnima', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:788569

Mihić D. Proizvodnja i kvaliteta sireva s plemenitim plijesnima [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2019 August 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:788569

D. Mihić, "Proizvodnja i kvaliteta sireva s plemenitim plijesnima", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:788569

Metadata
TitleProizvodnja i kvaliteta sireva s plemenitim plijesnima
Title (english)Production and quality chesses with noble mould
AuthorDragana Mihić
MentorLjubica Tratnik (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Technology of Milk and Milk Products)
Zagreb
Defense date and country2010-07-15, 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
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:788569
Study programmeTitle: Prehrambena tehnologija
Study programme type: sveučilišni
Study level: preddiplomski
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 conditionsRestricted access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
Created on2017-06-02 10:09:25