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undergraduate thesis
5
0
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 item:
https://urn.nsk.hr/urn:nbn:hr:159:788569
Metadata
Title
Proizvodnja i kvaliteta sireva s plemenitim plijesnima
Author
Dragana Mihić
Mentor(s)
Ljubica Tratnik
(thesis advisor)
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.
Keywords
cheese
mold
noble mold
Parallel title (English)
Production and quality chesses with noble mould
Granter
University of Zagreb
Faculty of Food Technology and Biotechnology
Lower level organizational units
Department of Food Engineering
Laboratory for Technology of Milk and Milk Products
Place
Zagreb
State
Croatia
Scientific field, discipline, subdiscipline
BIOTECHNICAL SCIENCES
Food Technology
Study programme type
university
Study level
undergraduate
Study programme
Food Technology
Academic title abbreviation
univ. bacc. ing. techn. aliment.
Genre
undergraduate thesis
Language
Croatian
Defense date
2010-07-15
Parallel 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.
Parallel keywords (Croatian)
sir
plijesni
plemenite plijesni
Resource type
text
Access condition
Access restricted to students and staff of home institution
Terms of use
URN:NBN
https://urn.nsk.hr/urn:nbn:hr:159:788569
Committer
Valter Ilić