Zreli sirevi tvrđeg tipa od kravljeg ili ovčjeg mlijeka

undergraduate thesis

• Title (english): Ripened hard cheeses produced from cow 's or ewe 's milk
• Author: Antonija Oštarić
• 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

Zreli sirevi tvrđeg tipa sačinjavaju veliku skupinu sireva koji se razlikuju podrijetlom, procesom proizvodnje i senzorskim osobinama, a zajedničke karakteristike su visok udio suhe tvari, grušanje kazeina pomoću proteolitičkih enzima i dugotrajno zrenje. U radu je detaljno opisana koagulacija kazeina, aktivnost mikroorganizama i njihovih enzima tijekom proizvodnje sira, važnost kvalitete mlijeka kao sirovine, glavne operacije tijekom tehnološkog procesa proizvodnje te sazrijevanje proizvedene sirne mase u gotov sir, željene arome i teksture. Također, u radu su navedene osnove proizvodnje i glavne karakteristike nekih najpoznatijih vrsta iz raznolikog asortimana sira tvrđeg tipa.

Abstract (english)

Ripened hard cheeses constitute a large group of cheeses, that are distinguished from each other by their origin, production process and sensory properties, while their mutual characteristics are high percentage of solids, couagulation of milk by proteolitoc enzymes and longlasting ripening. This final work in detail describes coagulation of casein, microbial and enzyme activity while producing the cheese, importance of quality of milk as a raw material, main operations in technological process of cheesemaking, and ripening of curd to become a mature cheese, which has desired aroma and texture. There are also specified basic steps in production, and general attributes of some of the best known types from the various assortment of ripened hard cheeses.

• Keywords: sir; gruš; sirilo; mikrobna kultura; zrenje sira
• Keywords (english): cheese; curd; rennet; starter cultures; ripening
• Language: croatian
• URN:NBN: urn:nbn:hr:159:795088
• 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: 2017-06-07 13:49:01